Chonchitas

     A few weeks ago a friend asked me to do a Facebook live video for a Community Cookin' event she was hosting with a bunch of locals who are good in the kitchen. For mine I went with my strawberry salad recipe, but hers was this delicious looking pasta recipe she said was something she ate a lot of growing up. So...I tried it. And it was delicious. So simple and the epitome of comfort food. 

2 (7 oz.) bags of mini shells

2 tbsp. oil

1 Tbsp. tomato bouillon

1 Tbsp. chicken bouillon

1 Tbsp. tomato paste

8 c. water

Shredded cheese

Heat the oil in a soup pot. Add the dry pasta and cook, stirring, until the pasta is toasted in spots. Add the tomato paste, and both bouillons and cook and stir another minute or two. You want the seasonings to coat the pasta but not scorch. 

Add water to the pan. make sure the pasta is covered by at least 2 inches of water. Simmer gently for about 15 minutes or until the pasta is tender. Taste the broth once the pasta has simmered for 5 minutes. Add more salt or bouillon as desired and continue cooking until tender. 

Serve the soup immediately with shredded cheese.