Recipe from Complete Book of Herbs
Servings
8
Ingredients
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 1 garlic clove minced
- 3 lbs tomatoes fresh coarsely chopped
- 3 cups chicken or vegetable broth
- 1 tbsp basil fresh minced
- 1 tbsp marjoram fresh minced
- 1 tsp fennel seed
- 1/2 tsp ground black pepper
- 3/4 cup rosamarina uncooked or other small pasta
- 1/2 cup mozzarella cheese shredded
- marjoram sprigs for garnish
Directions
1. Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes, broth, basil, marjoram, oregano, fennel seed, and black pepper.
2. Bring to a boil; reduce heat. Cover; simmer 25 minutes. Remove from heat; cool slightly.
3. Puree tomato mixture in a food processor or blender in batches. Return to saucepan; bring to a boil. Add pasta; cook 7 to 9 minutes or until tender. Transfer to serving bowls. Sprinkle with mozzarella. Garnish with marjoram sprigs if desired.
