Noodle Santorini

Ingredients

250 g. spaghetti, "broken" in 3 or other pasta of your choice mas3 ripe tomatoes, grated (in season) or 1 can tomatoes, chopped 1 tsp. tablespoons tomato paste (preferably Santorini) 4-5 cloves garlic, sliced ​​in 4 tsp. elaioladoalati soup, freshly piperi1 liter vegeable stock or water serves 4

 Preparation

10 Cooking approximately 30 Procedure In a large pot, heat the oil over medium-high heat and sauté the garlic for 20 seconds, just to spread the aroma - careful not blackened because will pikrisei. Add tomatoes, tomato paste, salt and pepper and cook for 2 minutes. Then add the broth or water and boil for 15 minutes. Add the pasta and cook for as long as the package says. If the soup is too thick, thin it with a little boiling water from the kettle. Check the seasoning and serve with a little raw olive oil on each plate. Serve with bread and olives of your choice. 

Tips   Santorinians The flavor used to make this soup with water rather than broth. Nevertheless, the broth will become tastier. If we do not stock we can put in boiling 1 whole, peeled onion, 1 whole cleaned carrot, 1 bay leaf and 1 sprig of parsley. Will remove at the end of cooking. To flavor the soup can in serving must add chopped herbs of your choice (such as basil, parsley, oregano) or dried grated. Also, we can, if we fast not to add to each serving a little grated parmesan or feta.