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Soak tomatoes in a saucepan with boiling water, cover and boil for 1 –2 minutes. Remove tomatoes from the pan and peel them when warm. Remove seeds and cut in pieces.
Heat oil in a saucepan and add onion. Cook 2 minutes, add garlic and red pepper. Cook over medium heat for 10 minutes stirring occasionally.
Add tomatoes and cook 10 minutes more, stirring occasionally. Stir chicken broth, tomato paste, salt, pepper and sugar. Cover saucepan, reduce heat to low and cook for 20 minutes more. Remove from the heat and cool.
Pour mixture in the blender and blend.
Cook pasta in boiling salted water until al dente. Drain and reserve.
Pour soup to saucepan and add pasta and chopped basil leaves. Heat to serve.
Garnish with whole basil leaves.
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