Potatoes in Tomato Sauce with Pasta Recipe
Pasta with potatoes simmered in tomato sauce until tender to create, a hearty, comforting pasta dish. The perfect winter night's meal!
Servings 6 servings
Calories 545kcal
Ingredients
- 2 large potatoes cubed
- 4 tbsp. olive oil plus extra for drizzling at the end of cooking
- 1 small onion diced
- 1 clove garlic finely minced
- 690 ml tomato passata tomato purée
- 500 grams pasta rigatoni; penne; spaghetti or pasta of your choice
- salt to taste
- Parmigiano cheese or Pecorino Romano cheese, for serving
- red pepper flakes optional
Instructions
- Heat olive oil in a large skillet over medium heat and add the cubed potatoes and a pinch of salt. Cook, stirring frequently, for 6-7 minutes until lightly golden. Transfer to a bowl.
- Add the diced onion to the skillet and cook for 4 minutes, then add the minced garlic and red pepper flakes, if using.
- Stir in the tomato passata. Pour 1 1/2 cups of water in the jar, swirl it around to gather the excess sauce and add to the skillet. Add salt, to taste.
- Bring to a boil and return the potatoes to the skillet. Then lower to a simmer, cover and cook until the potatoes are fork tender, about 20 minutes.
- Once the potatoes are tender, loosely cover the skillet and let the sauce simmer for an additional 40 minutes to allow it to thicken. Taste and adjust seasoning if necessary.
- Meanwhile bring a large pot of salted water to a boil. Cook your pasta, drain and add to the skillet with the sauce. Toss to combine well. Add a ladle or two of pasta cooking water to loosen the sauce, if needed.
- Drizzle a little extra olive oil over the pasta before plating. Serve with grated Parmigiano or Pecorino Romano cheese at the table.
Notes
Substitutions and Variations
-Recommended pasta choices for this dish include medium or longer length pastas such as rigatoni; penne; or spaghetti.
-If you prefer a higher potato to pasta ratio, add an extra potato or two to the recipe.
-Toss a few leaves of fresh basil into the sauce for extra flavor. Tips -When tossing the pasta into the sauce, add a ladle or two of pasta cooking water to loosen the sauce. The starchy water also helps the sauce cling to the pasta. Storage Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
-If you prefer a higher potato to pasta ratio, add an extra potato or two to the recipe.
-Toss a few leaves of fresh basil into the sauce for extra flavor. Tips -When tossing the pasta into the sauce, add a ladle or two of pasta cooking water to loosen the sauce. The starchy water also helps the sauce cling to the pasta. Storage Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Calories: 545kcal | Carbohydrates: 96g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 49mg | Potassium: 1282mg | Fiber: 8g | Sugar: 10g | Vitamin A: 652IU | Vitamin C: 39mg | Calcium: 59mg | Iron: 4mg