INGREDIENTS

INSTRUCTIONS

Heat olive oil in a large saucepan over medium-low heat. Add onion and
cook, stirring occasionally, about 12 minutes or until soft but not
brown. Add tomatoes, garlic, stock, water, oregano, salt, and pepper;
bring to a boil.  Cover and cook over low heat 45 minutes.  Puree soup
in a food mill; or puree in a food processor and strain,  pressing so
pulp goes through strainer. (Soup can be kept, covered, 2  days in a
refrigerator.) Return soup to saucepan and reheat. If soup  appears
thin, simmer uncovered 2-3 minutes to thicken slightly.  Bring a medium
saucepan of water to a boil and add salt. Just before  serving add
pasta and cook uncovered over high heat, stirring  occasionally, 5-8
minutes or until tender but firm to the bite. Drain  well. Add to soup.
Stir in 1 tablespoon basil.  Taste and adjust seasoning. Sprinkle with
remaining 1 tablespoon basil. Serve with parmesan cheese, if desired.
NOTE: Made this only when you have very ripe tomatoes ~ they are the
soul of this soup while the ditali, or pasta thimbles, give it body.
The soup is relatively easy to prepare because there is no need to
peel or seed the tomatoes.   After cooking, they are pureed in either
a food mill or food processor.  A garnish of tomato slices nad basil
sprigs looks very attractive.  This recipe came from a friends pasta
cookbook.  It is great!!!  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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