Homemade Spaghettios with Crunchy Manchego
User Reviews
5
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Total Time
30 mins
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Servings
2 people
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Course
Main Course
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Cuisine
Italian
Homemade Spaghettios with Crunchy Manchego
Description
The Homemade Spaghettios with Crunchy Manchego start with a rich tomato broth created by sautéing garlic in olive oil, then adding tomato paste and cooking sherry before incorporating chicken stock. This base is simmered until smooth and flavorful. Tiny pasta pieces are added and cooked directly in the simmering broth, thickening the soup slightly as they soften over 10 to 15 minutes.
Separately, thin piles of finely grated manchego cheese are baked until melted and bubbly, forming crispy cheese rounds with a robust flavor. These crispy accents are served atop bowls of the warm pasta soup, adding textural contrast and a sharp cheese taste that complements the tomato broth and garlic seasoning.
The dish is finished with fresh herbs for aroma and color. The combination of tender pasta in a smooth tomato-garlic broth paired with crunchy, savory manchego rounds creates a comforting and thoughtful take on a simple pasta soup. It can be served as a light lunch or starter.
Ingredients
- 2/3 cup manchego cheese finely grated
- 1 tablespoon olive oil
- 2 garlic mined, cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons tomato paste
- 1 tablespoon cooking sherry
- 4 cups chicken stock low-sodium, or vegetable stock
- 2 cups pasta like ditalini, alphabet, etc, tiny
- herbs fresh, for garnish
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Take 1 to 2 tablespoons of the finely grated manchego and place it in piles on the baking sheet, leaving about 1 to 2 inches in between each. Bake for 6 to 8 minutes, or until the manchego has melted and is bubbly. Cook completely on the baking sheet.
- Heat a saucepan over medium heat and add the olive oil. Add the garlic, salt and pepper and stir, cooking for 1 minute. Add in the tomato paste and stir, cooking for another 1 to 2 minutes. Pour in the sherry and stock and stir until the tomato paste is dispersed through the stock and the mixture is smooth. Bring it to a simmer. Once simmering, add in the pasta and stir. Cook, stirring often (the little pasta pieces can stick to the bottom or sides!) with a wooden spoon, for 10 to 15 minutes, until the pasta is fully cooked and the soup is a bit thicker. Taste and season with more salt and pepper if necessary.
- Serve the soup into bowls. The manchego should be cool at this point and can easily be broken into pieces to thrown on top. Enjoy!
Notes
- This recipe is adapted from Smitten Kitchen for a homemade version of Spaghettios with a crunchy cheese topping.
- Use finely grated manchego cheese baked on parchment paper until crispy for the best texture contrast.
- Stir the tiny pasta often while cooking to prevent it from sticking to the pot.
- Adjust seasoning after cooking by tasting the broth for salt and pepper as needed.
User Reviews
Overall Rating
5
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