200g fusilli Pambac, 1 kg of cherry tomatoes, 1 large, whole onion, 1 dried bay leaf, 1 head of garlic, 2 tablespoons of extra virgin olive oil, 1 teaspoon of dried rosemary, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of freshly ground pepper, 1 teaspoon of salt, 1 teaspoon of granulated garlic, 1 teaspoon of granulated onion, 1 liter of beef stock, 2 tablespoons of concentrated tomato paste, fresh basil leaves.
In a large heatproof bowl, toss the tomatoes, onion and garlic with the olive oil, rosemary, oregano, thyme, green basil, pepper, salt, granulated garlic and granulated onion. Make sure the vegetables are well coated with the spice mixture. Bake them in the preheated oven at 200°C for about 25-30 minutes or until they become soft and start to caramelize. Remove the vegetables from the oven and let them cool. Remove the garlic from the skin, which will become an aromatic paste. In a large pot, heat the beef broth over medium heat. Add the concentrated tomato paste and mix well. Let it boil for 10 minutes. Add the caramelized vegetables to the pot and let them simmer with the soup for 10-15 minutes so that the flavors combine perfectly. After the soup has boiled sufficiently, use a blender or hand mixer to homogenize the mixture. You can decide how smooth you want the soup to be based on your preference. Leave it on low heat. Meanwhile, cook the pasta separately according to package directions. Add them to the soup and let it boil for another 5 minutes, on low heat. Adjust the taste with salt and pepper, adding a little at a time and tasting after each addition. Serve the soup hot and garnish with green basil.
