Cucuzza Soup (Serves 8)
½ Cup Olive Oil
4 Garlic Cloves, Whole
1 Small Onion, Chopped
1.5 Lbs. Potatoes, Peeled and Cubed
2 Cucuzza, Peeled, Seeds Removed and Cubed (about 4 to 5 Cups)
⅛ tsp. Red Pepper Flakes
1 ½ tsp. Salt
1 28 oz. Can Whole Tomatoes, Pureed
6 cups Water
1 Pecorino Romano Cheese End
½ tsp. Black Pepper
12 Basil Leaves, Chopped
¾ lbs. Pasta (I use small shells)
Heat garlic and olive oil in a soup pot until the garlic is fork tender. Remove the garlic from the pan, mash with a fork and set aside.
Add the onions to the pot and saute for 8 to 10 minutes on low heat. Add in the potatoes and cook for another 10 minutes. Add in the cucuzza, red pepper flakes, and salt. Add the mashed garlic back to the pot. Saute for 8 to 10 minutes and add in the tomatoes and water. Bring to a simmer and add in the cheese end and black pepper. Simmer the soup for a half hour and let it cook for another 15 minutes or so.
In the meantime, boil your pasta and drain. To serve, add the pasta to a bowl and ladle in the soup!