Pappa al pomodoro soup



Source: Jamie Oliver’s 5 ingredients Cookbook


  • 4 cloves of garlic
  • 1 bunch of fresh basil (30g)
  • 2 x 400g tins of plum tomatoes
  • 270g of stale ciabatta
  • 40g of Parmesan cheese


Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly. Pick the baby basil leaves into a bowl of cold water for later; then pick the rest of the leaves into the pan. Before the garlic starts to colour, add the tomatoes and two tins’ worth of water; season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes. Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious. Finely grate and stir in the Parmesan, then taste and season to perfection. Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.

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