Pastotto
by Max
Like most big inventions, it started as an accident. I intended to make tomato soup as a starter and top it up with some pasta to make it a bit more filling. However, I lost my grip on the pasta package and dropped nearly 500 g of Municiones — tiny balls of pasta typically found in Argentina (the name literally means “ammunition”).
The pasta soaked up all the soup and turned the dish into a thick, yummy bowl with a risotto-like texture. We decided to make the best of it, added Parmesan (or at least what they call Parmesan down in South America), and squeezed in a lemon. A new favorite dish was born. Lesson learned: we never enter the field without sufficient ammunition.
Preparation
- Dice the onion and fry it with a pinch of salt until translucent.
- Dice the carrot(s), add them to the pot, and season with aji (or other spicy stuff).
- (Add the sun-dried tomatoes.)
- Add about 1 l of water and dissolve the broth cube. Bring to a boil, then stir in the tomato soup powder and pasta.
- Once boiling again, reduce the heat to a simmer or turn it off and place the pot in your Pot Cozy. Let it sit until the pasta is tender and the liquid is absorbed.
- Stir in the Parmesan for a creamy, risotto-like texture.
- If you like, quickly toast some sunflower seeds and sprinkle them on top.
Notes
What pasta to use?
You can use almost any kind of pasta. The smaller the pasta the faster it cooks and the more risotto-like the final texture will be. Very small shapes also allow you to pack more pasta into a single pot.
You want it crispier?
Cut the carrots into larger pieces so they stay firmer. Even crispier? Quickly roast some sunflower seeds and sprinkle them on - or use Bagel Seasoning!
Fuel & timing
This dish works very well with a pot cozy. Once everything has come to a boil, you can turn off the heat and let the pasta finish cooking while soaking, saving fuel and attention.
…and don’t forget to squeeze your lemon.