Pasta e patate
Respecting standards of taste, authenticity and decorum, it is the 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.
Actually, this is a dish that should not be cooked for more than four people: it must be eaten piping hot, in silence; it is a dish that decompresses, it is a prelude for what lays ahead, it compensates for lost certainties. Having a plate of pasta with potatoes means turning a page in a day, let go what has been, get ready for what’s to come.
This dish symbolizes the archetypical mother, robust, caring, consoling, whispering ‘I know, I know, but now eat and it will all pass’. Comfort food by excellence.
- Prep Time 10 Minutes
- Cook Time 25 Minutes
- Total Time 35 Minutes
- Serves 4 People
- Calories 250 kcal
Ingredients
- 4 potatoes
- 350 grams of pasta - short, hollow type
- 150 ml of tomato sauce or 200 grams of peeled tomatoes
- 1 big onion
- salt, pepper, olive oil
Instructions
- Chop up the onion and sauté in olive oil
- Add the diced potatoes
- After 5 minutes add two cup of boiling water
- Leave the potato to boil
- Half way through add the tomato sauce (after 10 minutes of boiling)
- Add the fresh boiled pasta and two cups of cooking water
Notes
This soup is serious. Actually, more than a soup it is a minestra. The liquid comes from the water pasta boils in. And not from the potato condiment. A highly requested extra ingredient is cheese. And this particular dish goes wonderfully well with provola. Thought other cheese will do fine as well.In Sicily there is a tradition of adding some saffron to the potatoes. It colors the dish bright yellow. Better not to add tomato when using saffron.
