Pappa al Pomodoro
1 hour – serves 5
extra virgin olive oil
1 whole onion, thinly sliced
9 cloves of garlic (thinly slice 5, crush 4)
a generous pinch of crushed red pepper
2 28 oz cans of whole san marzano tomatoes
1/2 a large loaf of stale italian bread, diced into 1-inch cubes
basil leaves, for serving
1. carefully remove tomatoes from can, gently squeezing to release excess juices back into can. dice tomatoes and return to can
2. generously coat the bottom of a large pot with olive oil. heat oil. sauté onions, stirring, for 6-8 minutes. add 5 sliced cloves of garlic and cook for 1 minute. add red pepper flakes and cook another 30 seconds. add salt and tomatoes, including juices. simmer for 10 minutes.
3. add bread cubes, mashing until fully incorporated. simmer about 20 minutes. season with salt and pepper, to taste. when done, the bread chunks should have an almost cheese-like consistency and flavor.
4. ladle into bowls, top with a couple of basil leaves and a swirl of olive oil.
recipe from yours truly!
extra virgin olive oil
1 whole onion, thinly sliced
9 cloves of garlic (thinly slice 5, crush 4)
a generous pinch of crushed red pepper
2 28 oz cans of whole san marzano tomatoes
1/2 a large loaf of stale italian bread, diced into 1-inch cubes
basil leaves, for serving
1. carefully remove tomatoes from can, gently squeezing to release excess juices back into can. dice tomatoes and return to can
2. generously coat the bottom of a large pot with olive oil. heat oil. sauté onions, stirring, for 6-8 minutes. add 5 sliced cloves of garlic and cook for 1 minute. add red pepper flakes and cook another 30 seconds. add salt and tomatoes, including juices. simmer for 10 minutes.
3. add bread cubes, mashing until fully incorporated. simmer about 20 minutes. season with salt and pepper, to taste. when done, the bread chunks should have an almost cheese-like consistency and flavor.
4. ladle into bowls, top with a couple of basil leaves and a swirl of olive oil.
recipe from yours truly!
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