Tomato, bread & pastina stew

4 servings

Ingredients

Quantity Ingredient
6 cups Chopped Roma tomatoes (peeled and seeded) or canned peeled tomatoes, chopped
½ cup Olive oil
3 ounces Stale Italian bread or French bread
2 mediums Onions; finely diced
8 Garlic cloves; crushed
3 tablespoons Fresh marjoram leaves -=OR=- Dried marjoram leaves
Salt and pepper; to taste
½ cup Dry white wine
2 cups :Water, -=OR=- the juice from canned tomatoes
3 tablespoons Pastina

Directions

IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into ¼-inch pieces, add it to the skillet and cook, stirring, 1 minute.

Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Related recipes