Pasta and potatoes

Name: Pasta and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Pipe Rigate pasta 8.8 oz; Potatoes yellow-fleshed 1.5 lbs; Thyme to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Shallot 1.4 oz; Rosemary to taste

441

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 441
Carbohydrates g 78.9
of which sugars g 3.8
Protein g 10.1
Fats g 9.4
of which saturated fat g 1.5
Fiber g 4.6
Sodium mg 311

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4 persone
Cost: Very low

PRESENTATION

If you love traditional Italian comfort food, then Pasta e Patate is a dish you can’t miss! This humble yet flavorful recipe has been enjoyed for generations and can be adapted with various ingredients like bacon, cheese, or even seafood. We’re sharing a simple, authentic version that highlights the natural creaminess of pasta and potatoes. The starch from these two ingredients creates a rich, velvety sauce that binds everything together beautifully. A touch of herbs and a drizzle of olive oil enhance the flavors, making it a perfect cozy meal. Whether you prefer a classic preparation or a heartier variation, this dish is incredibly versatile. Try it with crispy pancetta, gooey melted cheese, or a hint of spice for a delicious twist on a timeless favorite!

INGREDIENTS: Pipe Rigate pasta 8.8 oz (250 g); Potatoes 1.5 lbs (700 g) - yellow-fleshed; Thyme to taste; Extra virgin olive oil 2 tbsp (30 g) -; Fine salt to taste; Black pepper to taste; Shallot 1.4 oz (40 g); Rosemary to taste

Preparation

How to prepare Pasta and potatoes

To prepare the pasta and potatoes, first peel the potatoes 1, then wash and dry them thoroughly with a clean cloth 2 and cut them into cubes 3.

Clean the shallot and chop it finely 4, then chop the rosemary as well 5. Bring a large pot of water to a boil, salt it when it boils, which will be used later to cook the pasta and to extend the sauce. Heat the extra virgin olive oil in a pan, add the shallot 6

and the chopped rosemary 7 and let them sauté for a few minutes, being careful not to burn them. Now add the diced potatoes 8 and cook them, stirring often 9

and adding a ladle of boiling water at a time as needed 10; it will take about 20 minutes. When the potatoes are almost cooked, adjust the salt and pepper. In the meantime, the water for cooking the pasta will have come to a boil, so cook it 11, then drain it al dente directly into the pan with the potatoes 12,

mix well 13 and finish cooking by adding some of the pasta cooking water as needed: by combining pasta and potatoes in the same pan, a delicious cream will form thanks to the starch released by the pasta and potatoes. Finally, season with some thyme leaves and pepper to taste, turn off the heat, and drizzle with a bit of raw extra virgin olive oil 14. Your pasta and potatoes are ready to be enjoyed while still hot 15!

Storage

You can store pasta and potatoes in the refrigerator for up to one day in an airtight container. Freezing is not recommended.

Advice

Depending on your taste, you can choose to make the pasta and potatoes dry or rather brothy by adding more or less cooking water during preparation.

Curiosity

As is well known, potatoes were unknown in Europe until the discovery of the Americas. What perhaps not everyone knows is that even after being imported to the Old World, potatoes did not immediately become part of the European diet because they were considered even poisonous. It was Louis XVI, king of France from 1774 to 1792, who legitimized the use of this tuber thanks to an ingenious stratagem: he ordered his guards to guard a mysterious cultivated field, thus arousing the curiosity of the peasants; convinced that a refined ingredient destined for the court was there, they broke into the field at night and found... a handful of potatoes! Since then, the potato has become a staple of our diet due to its high carbohydrate content.

For the translation of some texts, artificial intelligence tools may have been used.