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Pappa al Pomodoro

Servings: 4

Ingredients

  • 2 Tbls extra-virgin olive oil, plus more for drizzling
  • pinch red pepper flakes
  • 2 cloves garlic, thinly sliced
  • 1/2 medium onion, minced about 1/2 cup
  • 1 28-oz can San Marzano whole tomatoes crushed by hand with juices
  • 2 sprigs fresh basil plus torn leaves for serving
  • 6 oz fresh or stale rustic bread, torn or cut into 1-inch chunks
  • 4 cups warm vegetable or chicken broth you may only use 2 cups
  • Kosher salt and freshly ground black pepper

Instructions

  • In a large saucepan, heat 2 Tbls olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until garlic just begins to turn golden. Add onion and cook, stirring, just until softened, about 5 minutes. Add hand-crushed tomatoes and their juices, along with basil sprigs, and bring to a simmer.
  • Stir in bread. Ladle stock on top, one cup at a time, stirring to combine--initially adding two cups of stock. Simmer bread, adding more stock as needed (I added three cups total), until bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard basil sprigs.
  • Spoon into bowls, generously drizzle with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve.