Mario's Pasta in Broth

Shell Pasta with potato rounds, tomatoes and scallions in a cast iron skiller


This vibrant skillet is a twist on a traditional pasta dish — sweet Carmelina tomatoes, tender fingerling potatoes, and fresh basil brought together with The Olive Tap’s Roasted Garlic Olive Oil and your favorite Extra Virgin Olive Oil. As the pasta simmers in broth, it becomes silky and rich, finishing with Parmigiano‑Reggiano for a bright, rustic Mediterranean meal.

Ingredients:

  • 2 onions, finely chopped
  • 1/4 lb. fingerling potatoes, cut into rounds
  • 14 oz. Carmelina tomatoes
  • 3 T. The Olive Tap's Roasted Garlic Olive Oil
  • 1 bunch scallions, sliced
  • Bunch of fresh basil, torn
  • The Olive Tap's 100% Extra Virgin Olive Oil (your favorite)
  • 4 cups broth (chicken, beef, or vegetable)
  • Your favorite pasta
  • Grated Parmigiano-Reggiano

Directions:

Begin by slow-simmering pasta in broth, not separately in a pot of water. Use your favorite broth; chicken, beef, or vegetable will work. Heat the broth and keep warm.

In a large skillet, heat the EVOO and Garlic Olive Oil. Add the onions and potatoes. Sauté until the potatoes start to soften. Stir in the raw pasta and season to taste with salt and pepper. Add the tomatoes and 1/2 cup of the hot broth. Stir the mixture. When the pasta absorbs the broth, add the scallions and more broth. Keep stirring and add more broth as needed. The dish is ready when the pasta is cooked al dente. Add the basil, sprinkle with cheese, and serve.

Buon appetito,
Mario

Adapted from the Chicago Tribune Magazine

Products featured in this recipe
A bottle of Roasted Garlic Olive Oil from The Olive Tap next to olives and leaves with an inset showing bulbs of fresh garlic.

Roasted Garlic Olive Oil

Roasted Garlic Olive Oil
From $22.95