Pasta with Potatoes (pasta e patate)

bowl of pasta with potatoes surrounded by pot, spoon and cheese bowl

Pasta with Potatoes (pasta e patate)

Pasta with potatoes is the ultimate cucina povera dish (or peasant food), that is transforming a few basic and inexpensive ingredients into a flavorful satisfying dish, all in one pot! It's the perfect last minute dinner recipe.

Course Main Course

Cuisine Italian

Keyword pasta with potatoes, pasta e patate

Prep Time 10

Cook Time 40

Servings -6 servings

Calories 436kcal

Author Nadia Fazio

Ingredients

5 cups simmering water
1 small onion finely diced
3 tbsp. olive oil plus extra for drizzling
500 grams potatoes peeled and cubed (about 3 large potatoes)
½ cup tomatoes can be either a fresh tomato or canned whole, diced or tomato puree
250 grams pasta any small shape such as ditalini, tubettini, or a mix of pasta shapes
salt and pepper to taste
freshly grated Parmigiano cheese or Pecorino Romano for serving

Instructions

Bring 5 cups of water to a simmer in a small sauce pan.
Heat olive oil in a large sauce pan. Add diced onion and sauté on medium high heat until soft and golden, about 5 minutes.
Add cubed potatoes, a pinch of salt, and cook stirring to coat the potatoes in the oil, 2 minutes.
Stir in the tomatoes, a pinch of salt, and cook for 2 minutes.
Add 2 cups of simmering water or enough to cover the potatoes. Bring to a boil, then lower to a simmer and cook covered for 20 minutes or until the potatoes are fork tender.
Uncover and add the pasta, a pinch of salt and 1 cup of water. Cook at a gentle boil, stirring frequently until the pasta is al dente.
Add more simmering water, as needed, to cook the pasta and according to taste. If you want a thicker pasta with potatoes add less water, for a 'soupier' version add more water.
Correct the seasoning as needed. Drizzle a little olive oil on top and serve hot with grated Parmigiano or Pecorino Romano cheese.

Notes

Substitutions and Variations:

-If you want to add more veggies to your pasta with potatoes, sauté a finely diced carrot and celery stalk along with the onion.
-To add more flavor (although it is already quite flavorful!) substitute vegetable or chicken stock for the water. Be sure to adjust the amount of salt added as some stocks have a substantial amount of salt added.
-Add herbs to flavor your dish such as a bay leaf (remove before serving); fresh rosemary or thyme to your pasta with potatoes.
-Add a Parmigiano rind at step #4, while the potatoes are simmering. Be sure to remove it before serving. Once again, adjust the amount of salt added.
-Stir cubed cheese such as mozzarella, provola or caciocavallo into the sauce pan just before serving for an extra cheesy dish.

For a thick and creamy texture, when the dish is ready mash a few of the potatoes with the back of your wooden spoon and stir.

Leftovers keep well refrigerated for up to 3 days.

Nutrition