Zuppa Of Fusilli And Potato

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 medium celery ribs, finely chopped
• 1 garlic clove, minced
• 1 medium yellow boiling potato, peeled, cut into quarters, and thinly sliced (yukon gold)
• 1/4 cup tomato paste
• red pepper flakes, a pinch (to taste)
• 6 cups defatted chicken broth or 6 cups vegetable broth
• 2 cups water
• 1/2 lb fusilli
• salt
• fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons freshly grated parmigiano-reggiano cheese

Recipe

• 1 heat the oil in a heavy 4-quart saucepan over med-high heat.
• 2 add the onion, carrots, celery, and garlic and cook, stirring, until they begin to soften, 2-3 minutes.
• 3 stir in the potato, tomato paste, pepper flakes, broth, and water.
• 4 bring to a boil, cover the pan, decrease the heat to med-low, and simmer until the potato is falling apart tender, 20-25 minutes.
• 5 increase the heat to med-high, add the fusilli, and cook, stirring frequently, until the pasta is tender but firm (al dente), about 10 minutes.
• 6 season with salt and pepper to taste, then stir in the parsley and basil.
• 7 serve with cheese.