Ingredients Jump to Instructions ↓

  1. 1 (14-ounce) can peeled tomatoes Reserved stock from Mussel and Potato Salad (see link) About 1 cup water º cup alphabet, tubettini or other small pasta

  2. 4 scallions, cut into º-inch pieces Salt, to taste

Instructions Jump to Ingredients ↑

  1. Reserving the juices, break the tomatoes into small pieces.

  2. Measure the stock, which should measure about 3 cups, and add enough water to make 4 cups. Combine the stock, tomato pieces and reserved juices in a saucepan. Bring the mixture to a boil, and add the pasta. Cook for a few minutes, just until the pasta is tender, and add the scallions and salt.

  3. Boil 1 minute and serve immediately.


Send feedback