INGREDIENTS
- 75 g Fatti’s & Moni’s Pasta Screws (Fusilli)
- 75 g Fatti’s & Moni’s Small Pasta Shells (Conchigliette)
- 30 ml oil
- 2 cloves garlic, crushed
- 1 onion, chopped
- 2 celery stalks and leaves, chopped
- 3 carrots, chopped
- 3 baby marrows, chopped
- 1 can chopped tomatoes
- 1 litre strong chicken stock (can be made with boiling water and stock cubes)
- Salt and pepper to taste
METHOD
- In a large pot, heat the oil and fry the crushed garlic, onion and celery stalks until soft.
- Add carrots, baby marrows, tomatoes and chicken stock. Allow to cook for about 15 minutes – carrots should be softened.
- Add Fatti’s & Moni’s Pasta Screws and Small Pasta Shells and allow to cook for another 15 minutes, until pasta is tender. Season to taste before serving.
TIP: Keep a glass jar in the pantry and use it for storing the odd bits and pieces of pasta that get left over when you fi nish a packet. Use these leftover pasta pieces in a soup like this one.
