Description
This homemade Spaghettios recipe features tiny pasta cooked in a rich, savory tomato broth, topped with crispy baked manchego cheese for a delightful crunch. A comforting dish that brings nostalgia with a gourmet twist using simple ingredients like fresh garlic, tomato paste, and sherry.
Ingredients
Scale
Crunchy Manchego Topping
- 2/3 cup finely grated manchego cheese
Soup Base
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons tomato paste
- 1 tablespoon cooking sherry
- 4 cups low-sodium chicken or vegetable stock
- 2 cups tiny pasta such as ditalini or alphabet
- Fresh herbs for garnish
Instructions
- Prepare the Manchego Crisps: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place 1 to 2 tablespoons mounds of finely grated manchego cheese on the sheet, spacing them 1 to 2 inches apart. Bake for 6 to 8 minutes until the cheese melts and becomes bubbly. Remove and allow to cool completely on the sheet to harden.
- Sauté Aromatics: Heat a saucepan over medium heat and add the olive oil. Stir in the minced garlic, salt, and pepper, cooking for about 1 minute until fragrant but not burnt.
- Build the Soup Base: Add the tomato paste to the pan and stir continuously for 1 to 2 minutes to deepen the flavor. Pour in the cooking sherry and the chicken or vegetable stock, stirring until the tomato paste is fully incorporated and the mixture is smooth.
- Simmer the Pasta: Bring the mixture to a gentle simmer. Add the tiny pasta and stir frequently with a wooden spoon to prevent sticking. Cook for 10 to 15 minutes until the pasta is fully tender and the soup has thickened slightly. Adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls. Break the cooled manchego crisps into pieces and sprinkle them on top of the soup. Garnish with fresh herbs and enjoy immediately for a delightful contrast of textures.
Notes
- Use low-sodium stock to better control the saltiness of the dish.
- Watch the manchego closely in the oven to avoid burning the cheese.
- The small pasta shapes like ditalini work best as they create that classic Spaghettios texture.
- Cooking sherry can be substituted with white wine or omitted for a non-alcoholic version.
- Fresh herbs such as parsley, basil, or thyme add bright flavor and color.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg
