Fettuccini Two Tomato Soup
Ingredients:
1 package of Rossi Pasta Tomato Basil Garlic Fettuccini
13 oz. package dried tomatoes (not oiled packed)
1 tablespoon olive oil or cooking oil
1 medium onion chopped (1/2 cup)
1/4 teaspoon coarsely ground black pepper
8 medium fresh tomatoes chopped (about 2 ½ lbs.)
4 cups water
1 teaspoon salt
1 cup whipping cream
olive oil (optional)
8 yellow teardrop or dried yellow tomato halves (optional)
DIRECTIONS:
1. Place the dried tomatoes in a small mixing bowl. Add enough boiling water to cover the tomatoes. Soak for 30 minutes. Drain and rinse. Coarsely chop rehydrated tomatoes.
2. In a Dutch oven heat 1 tablespoon oil. Cook and stir onion, rehydrated tomatoes, and pepper in hot oil for 5 minutes or until onion is tender.
3. Reserve ¾ cup chopped fresh tomatoes: set aside. Add remaining fresh tomatoes to rehydrated tomato mixture. Cook covered over low heat for 20 minutes or until tomatoes are soft. Add water and salt. Cook uncovered over low heat for 40 minutes more stirring often. .
4. Transfer ¼ of mixture at a time to a blender container or food processing bowl. Cover. Carefully blend or process until smooth. Return mixture to Dutch oven. Heat to simmer.
5. Stir in cream. Return jut to simmering and add pasta. When pasta is tender, remove from heat.
6. To serve, ladle soup into bowls. Spoon some of the reserved fresh chopped tomatoes into each bowl. If desired drizzle each serving with some olive oil and top with a yellow teardrop or dried yellow tomato half.
Serves 8 side dishes
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