The “rosamarina” is an ancient Neapolitan recipe and is nothing more than a simple soup based on tomato (rosamarina ca’ pummarola) in which a particular type of pasta called “rosmarino“, very similar to orzo, is cooked.
It is prepared in a very simple and quick way and, above all, with very few ingredients such as onion, garlic, fresh tomato, olive oil, salt, pepper (optional) and, of course, the small pasta. With a nice sprinkling of grated cheese and a drizzle of raw oil, you will bring to the table a healthy and genuine first course for the little ones that even the grown-ups will love, I assure you.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs vine tomatoes
- 1 clove garlic
- 1 onion
- to taste extra virgin olive oil
- A few leaves basil (fresh)
- to taste salt
- to taste pepper (optional)
- to taste water (hot)
- 11 oz small pasta (rosmarino or other small pasta shape)
- to taste grated Parmesan
Tools
- 1 Small pot
- 1 Slotted spoon
- 1 Knife
- 1 Pan
- 1 Ladle
Steps
To prepare the rosamarina, first wash and score a cross at the base of the tomatoes, then scald them for a minute in boiling water. This operation will make it easier to remove the peel from the tomatoes.
Once the peel is removed, also remove the seeds and chop the tomatoes into small pieces.
In a pan, add a base of olive oil and let a garlic clove and a sliced onion brown (over low heat, they should not burn).
When the onion has softened, remove the garlic and add the tomatoes and basil, then salt, pepper (if it’s not for small children), and let cook for 10 minutes.
When the tomato has also broken down, add the hot water and as soon as it returns to a boil, add the small pasta. The original recipe uses rosmarino pasta, but any other small shape will work.
Cook the pasta, adding hot water little by little as it is absorbed, and adjust the salt if necessary.
Serve the rosamarina more or less brothy, depending on taste, and finish the dish with plenty of grated cheese and a drizzle of raw oil 😉.
