Among our Tuscan recipes, of course, the classic and very Pappa al Pomodoro (Tuscan tomato soup) could not be missing.

I love to prepare it in a very simple way as an old friend suggested to me. You serve it either as an appetizer or as a first course. It is considered the typical poor dish of Florence which is also appreciated by many tourists who visit our Tuscany and who recognize in that simplicity all the flavor of our land.

Despite the humble origins, this typical Tuscan dish was known throughout Italy thanks to the pages of the famous book by Gian Burrasca by the Florentine writer Vamba in 1907 and published in 1920.

Basically all you have to do is put garlic, oil and chilli pepper, tomato and dry bread into a pan and cook them for long time. It is very easy to prepare! At the end of cooking, we recommend serving with a nice basil leaf on the table!

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 2 garlic cloves
 1 can of tomato sauce
 dried bread
 chili pepper
 oil
 salt
 pepper

1

As for the preparation of spaghetti with garlic, oil and chilli pepper, put these ingredients on the stove and when the garlic is golden brown, add the tomato puree.

2

Season with salt and pepper and after the tomato has seasoned add the chopped bread as finely as possible.
Add some vegetable broth or even just water, remembering to adjust with salt.
Boil abundantly for an hour trying to be careful of the bread that sticks to the bottom of the pan.
When the bread has amalgamated and become creamy, serve on the table and let it cool a little.

Ingredients

 2 garlic cloves
 1 can of tomato sauce
 dried bread
 chili pepper
 oil
 salt
 pepper

Directions

1

As for the preparation of spaghetti with garlic, oil and chilli pepper, put these ingredients on the stove and when the garlic is golden brown, add the tomato puree.

2

Season with salt and pepper and after the tomato has seasoned add the chopped bread as finely as possible.
Add some vegetable broth or even just water, remembering to adjust with salt.
Boil abundantly for an hour trying to be careful of the bread that sticks to the bottom of the pan.
When the bread has amalgamated and become creamy, serve on the table and let it cool a little.

Pappa al pomodoro (Tuscan tomato soup)
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