Pastaandpotatoespastaepatate Recipes

PASTA E PATATE: PASTA AND POTATO SOUP

Steps:

• Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.
• Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
• Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.

PASTA E PATATE

Steps:

• Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami and cook until crisp.
• To make the 'soffritto', add vegetables, salt, black pepper and chili pepper. Saute until the onion becomes soft, then add potatoes. Stir to prevent the potatoes from sticking to the pan.
• Add water and tomato puree. Add spaghetti to the pot. Mix together well and add pecorino cheese.
• Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
• Drizzle with olive oil and sprinkle with parmigiano cheese. Allow to cool and thicken, Serve at room temperature.

PASTA AND POTATOES (PASTA E PATATE)

Steps:

• Chop the bacon, carrot, celery, onion, and parsley together.
• Pour the oil into a large pan, add the chopped mixture and cook over medium low heat until the vegetables are tender and golden.
• Stir in the tomato paste and season with salt and pepper.
• Add the potatoes and water, bring to a simmer, and cook until the potatoes are very tender, about 30 minutes.
• Mash some of the potatoes with the back of a spoon.
• Add the pasta and boiling water.
• Cook, stirring often, until the pasta is tender.
• The mixture should remain quite thick, but add more water if it seems too thick.
• Stir in the cheese and serve.

PASTA WITH POTATOES

Steps:

• Put several cups of water in a pot on stove, and keep it at a simmer. Place olive oil in a large saucepan, and turn heat to medium. If you're using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. (If you are omitting the meat, proceed to the next step.)
• Add potatoes, garlic and chiles and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes.
• Add tomatoes and their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook uncovered, stirring occasionally to break up the tomatoes and prevent sticking.
• While potato mixture is cooking, break long dried pasta, like spaghetti, into several lengths; place cut pasta, like ziti, in a bag, and break it up with the back of a pot or a hammer. After potato mixture has simmered for about 10 minutes, add pasta and plenty of salt and pepper to pot. Simmer, stirring and adding the simmering water as necessary; mixture should remain thick and stewy, never dry.
• When potatoes are tender and pasta quite tender - this will take 20 minutes or more - the dish is done. (It may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks; it's likely that you will need to add more liquid when you reheat.) Check the seasoning, and add some crushed red pepper flakes, black pepper or salt if needed. Serve hot, in bowls.