Pasta and potatoes

Pasta and potatoes is a very traditional and comforting Italian dish. I will present you with a classic recipe, but remember that this dish has many variations depending on the region and personal preferences. Here is how to prepare it.

Ingredients

• 300 g of short pasta (e.g., ditalini, mezze maniche, pipe rigate)
• 3 medium potatoes, peeled and cubed
• 1 small onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 1 liter of vegetable broth or water
• Salt and pepper to taste
• grated Parmesan cheese for garnish
• (Optional) A sprig of rosemary or some basil leaves for flavoring
• (Optional) A bit of pancetta or guanciale for a tastier version

Preparation

1. In a large pot, heat the extra virgin olive oil and sauté the chopped onion until it becomes transparent.
2. Add the cubed potatoes and let them lightly brown with the onion.
3. Pour the vegetable broth or water into the pot and bring to a boil.
4. Add the pasta and cook for the time indicated on the package, stirring occasionally. If you are using the rosemary or basil option, add them now.
5. If you decide to use pancetta or guanciale, brown them in a separate pan until they become crispy and then add them to the pot.
6. The pasta and potatoes are ready when the pasta is cooked, and the potatoes have partly broken down, thickening the broth. Adjust the seasoning with salt and pepper.
7. Serve hot with a sprinkle of grated Parmesan cheese.

Fun Facts

Pasta and potatoes is a humble dish, born from the need to prepare substantial meals with what was available at home. Every family has its variant: some prefer an almost soup-like consistency, others drier; some add stretchy cheeses; others enrich the dish with legumes like beans.

Enjoy your meal!