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    Cestini in Tomato Soup

    Ingredients for 4 people:

    • 320 g of Rustichella d’Abruzzo Cestini
    • 500 g of Rustichella d’Abruzzo tomato purée
    • ½ red onion
    • Rustichella d’Abruzzo extra virgin olive oil
    • Basil leaves to taste
    • Salt to taste

    Preparation: Heat a drizzle of oil in a saucepan, add the chopped onion and 50 g of water. Sauté the onions over medium heat for about ten minutes, then add the tomatoes, basil leaves, and adjust with salt. Add 200 g of water and cook for about 15 minutes. Then pour in another 500 g of water and bring to a boil, then add the pasta directly into the tomato soup and finish cooking the "Cestini." Adjust with salt, stir, and serve, garnishing with a few basil leaves.

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