why make this recipe
Pasta and potatoes is a comforting dish that combines simple ingredients to create a warm and hearty meal. This recipe is perfect for any day of the week, especially during colder months when you crave something cozy. It’s easy to make and full of flavor, making it a favorite for families. Plus, it’s a budget-friendly meal that uses common ingredients found in most kitchens.
how to make Pasta and potatoes
Ingredients :
- Pipe Rigate 250 g
- Patate a pasta gialla 700 g
- Timo q.b.
- Olio extravergine d’oliva 30 g
- Sale fino q.b.
- Pepe nero q.b.
- Scalogno 40 g
- Rosmarino q.b.
Directions :
To prepare the pasta and potatoes, start by peeling the potatoes and then washing them thoroughly. After drying them with a clean towel, cut the potatoes into small cubes. Next, chop the shallot finely and also chop the rosemary.
Boil a large pot of water. When it’s boiling, add salt, which you will use for cooking the pasta and to extend the sauce later. In a separate pan, heat the extra virgin olive oil and add the shallot and chopped rosemary, allowing them to sauté for a few minutes without burning.
Now, add the cubed potatoes to the pan. Cook the potatoes while stirring often and adding a ladle of boiling water as needed; this will take about 20 minutes. When the potatoes are almost cooked, season them with salt and pepper.
While this is happening, check the water meant for your pasta. When it reaches a boil, cook the pasta until al dente. Drain the pasta directly into the pot with the potatoes, mixing well to finish the cooking. If needed, add a little pasta cooking water to achieve a creamy consistency. The starch from the pasta and potatoes will help create this delicious creaminess.
To finish, sprinkle in some thyme leaves and add fresh pepper to taste. Turn off the heat and drizzle with a little extra virgin olive oil. Your pasta and potatoes are now ready to be enjoyed hot!
how to serve Pasta and potatoes
Serve the pasta and potatoes in bowls, garnished with extra thyme and a dash of olive oil on top. This dish pairs well with a simple green salad or crusty bread to soak up all the lovely sauce.
how to store Pasta and potatoes
You can store any leftovers in an airtight container in the fridge. It will stay good for about 2-3 days. To reheat, add a little water or olive oil to prevent it from getting dry when warming up.
tips to make Pasta and potatoes
- Make sure to cut the potatoes into uniform cubes for even cooking.
- Keep stirring the potatoes while they cook to avoid them sticking to the pan.
- Adjust the seasoning according to your taste; add more herbs or spices if you like.
variation (if any)
For a variation, you can add other vegetables, like carrots or peas, to the dish. You can also use different types of pasta if pipe rigate is not available.
FAQs
Can I use other types of potatoes?
Yes, you can use any type of waxy potato. Just remember to adjust cooking time as needed.
Is this dish vegan?
Yes, this recipe is vegan-friendly as it does not include any animal products.
Can I make this dish ahead of time?
Absolutely! It can be made ahead and reheating it tastes just as good. Just make sure to store it properly.
Pasta and Potatoes
Ingredienti
Method
- Peel the potatoes and wash them thoroughly, then dry with a clean towel and cut them into small cubes.
- Finely chop the shallot and rosemary.
- Boil a large pot of water and add salt for cooking the pasta and extending the sauce.
- In a separate pan, heat the extra virgin olive oil, add the shallot and chopped rosemary, and sauté for a few minutes without burning.
- Add the cubed potatoes to the pan and cook while stirring often, adding a ladle of boiling water as needed; this should take about 20 minutes.
- When the potatoes are almost cooked, season with salt and pepper.
- Check the boiling water for your pasta. Cook the pasta until al dente, then drain directly into the pot with the potatoes and mix well.
- If needed, add a little pasta cooking water to achieve a creamy consistency.
- Sprinkle in thyme leaves and add fresh pepper to taste. Drizzle with a little extra virgin olive oil before serving.
