Pasta with potatoes
Pasta chi patate. respecting standards of taste, authenticity and decorum, it is the tastiest, easiest and probably cheapest recipe known to me. The ubiquity of the ingredients – potatoes and pasta – and the simplicity of the preparation should therefor be concealed when cooking for guests.
- Prep Time 10 Minutes
- Cook Time 20 Minutes
- Total Time 30 Minutes
- Serves 4 People
- Calories 250 kcal
Ingredients
- 400 grams of pasta (short and hollow)
- 400 grams of potato
- 1 onion
- saffron (bag)
- grated (pecorino) cheese
- olive oil, salt, rosemary
Instructions
- Fry the chopped onion in a pan with olilve o
- Add diced potato (one by one cm)
- Add about 200 ml of water
- Dissolve the saffron in little water and add it to the potatoes
- Do not stir to often, avoid mashing the potatoes
- Add the rosemary after about 10 minutes
- Add the pasta cooked al dente
- Top off with grated cheese
Notes
Patate, in the south of Italy, are a vegetable. And treated as such. In other words, it is not staple foodPatate and pasta. There are the so-called classic variations: adding tomato sauce for example. The cooking time will be a bit longer. And I’d advice you to add another potato, because when tasting and checking if they are cooked, it is hard to control oneself. Another variation is the soup version. Instead of covering the potato, pour four times as much vegetable stock in the pan. What always works well is adding bacon-pancetta-speck. Pasta chi patate deserves a place on the menu. And if not in a restaurant, on your menu. Buon appetito
