Speedy papa al pomodoro
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Speedy papa al pomodoro

By Esther Clark

Make our papa al pomodoro, a thrifty Tuscan stew made simply from stale bread and tomatoes. It’s really quick to make and perfect for using up stale bread

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 270
  • fat 10g
  • saturates 1g
  • carbs 35g
  • sugars 15g
  • fibre 3g
  • protein 8g
  • salt 0.5g

Ingredients

  • 3 tbsp olive oil, plus extra to drizzle
  • 3 large garlic cloves, crushed
  • small bunch basil, leaves shredded, stalks finely chopped
  • 3 x 400g cans chopped tomatoes
  • 3 tsp caster sugar
  • 150g crusty stale bread (sourdough works well), torn
  • grated parmesan or vegetarian alternative, to serve

Method

  1. Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.

  2. Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.

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