When I hit it with a squeeze of lime and a dollop of sour cream, it’s like that scene in “Ratatouille” where the critic gets transported back to his mother’s kitchen table. Blend tomatoes with a little bit of onion, one garlic clove and some broth. Then to make the soup, toast the pasta in oil and cook it in that tomato broth. The starch from the pasta thickens everything up. It continues to thicken to a creamy risotto consistency, which is spectacular.

Source: International New York Times March 18, 2026 15:26 UTC