Home
Recipes
Parmesan cheese

Macaroni with seared asparagus

Macaroni with seared asparagus

15 minutes

Baby artichokes with olive oil and Parmesan shavings

Baby artichokes with olive oil and Parmesan shavings

5 to 12 minutes

Pea and pesto pasta salad

Pea and pesto pasta salad

Fennel, salami and parmesan salad

Fennel, salami and parmesan salad

Beetroot carpaccio with baby red chard, fennel and Parmesan

Beetroot carpaccio with baby red chard, fennel and Parmesan

Roast asparagus and hake

Fish recipes

Roast asparagus and hake

10 minutes

Thai beetroot soup

Soup recipes

Thai beetroot soup

Barley risotto

Risotto recipes

Barley risotto

50 minutes

Sweet melon salad

Sweet melon salad

Asparagus cheese tart

Asparagus cheese tart

30 minutes

Sundried tomato muffins

Muffin recipes

Sundried tomato muffins

15 minutes

Italian tomato and broken spaghetti soup

Italian recipes

Italian tomato and broken spaghetti soup

15 minutes

Load more

Italian tomato and broken spaghetti soup

By Abigail Donnelly

Serves 3-4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 large sachet (500g) fresh Napoletana sauce
3 cups chicken or vegetable stock
Handful of spaghetti
12 ready cooked mini-meatballs (optional)
Salt and milled pepper
Chopped Italian parsley
Parmesan for sprinkling

Method

Simmer the sauce and stock for about 5 minutes. Stir in the spaghetti, broken into short pieces. Cook for about 8 minutes until the pasta is tender.
Add the meatballs, if using, and simmer for about 5 minutes. If it seems too thick, thin down with stock. Check seasoning.
Serve immediately, as the pasta will expand on standing. Sprinkle with parsley and pass the Parmesan.
TASTE’s take:

Add the meatballs if you want a more substantial soup.