- In a saucepan, soften the onion and garlic in the oil. Add the broth and tomatoes. Bring to a boil and simmer for about 3 minutes. Season with salt and pepper.
- Meanwhile, in pot of salted boiling water, cook the pasta until al dente. Drain.
- In four large bowls, divide the pasta and meat and cover with broth. Garnish with peppers, Parmesan and basil leaves. Serve with lemon wedges.
To make fondue broth leftover into a soup... Pass the broth through a sieve and dilute it with a little water if it seems too salty. Add vegetables (carrots, celery, cauliflower, mushrooms, etc…) and cook. If desired, add pieces of fish, seafood or chicken. Add rice noodles or short pasta.