Pasta with potatoes and parsley is a simple yet flavorful first course, typical of peasant tradition.
It’s one of those dishes that warm both body and soul and are gladly eaten on cold winter days.
The sauce can be prepared in the same time it takes to cook the pasta, so if you have those few simple ingredients at home, it can also be an impromptu dish you can make at any time.
To finish it all, a sprinkle of cheese, a grind of black pepper, a dash of olive oil, and you’re done: a delicious and satisfying dish accessible to everyone.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 483.56 (Kcal)
- Carbohydrates 57.29 (g) of which sugars 2.10 (g)
- Proteins 10.12 (g)
- Fat 25.17 (g) of which saturated 4.42 (g)of which unsaturated 0.89 (g)
- Fibers 5.78 (g)
- Sodium 507.46 (mg)
Indicative values for a portion of 313 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs potatoes
- 2 cloves garlic
- 1.06 oz parsley
- as needed water
- 8 tablespoons extra virgin olive oil
- 0.71 oz Grana Padano PDO (grated)
- as needed pepper (ground)
- as needed salt
- 9.88 oz pasta (such as mezze penne rigate or other medium-long pasta)
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Pot
Steps
To prepare the pasta with potatoes and parsley, start by washing the potatoes, peeling them, and slicing them thinly by hand or with a mandolin.
In a large non-stick pan, pour the olive oil and add finely chopped garlic, sliced potatoes, chopped parsley, and about 1.5 cups of water (approximately one and a half large glasses). Bring to a boil over high heat.
Once boiling, add salt and pepper, reduce the heat to low, and cook this sauce covered with a lid. It will take 10-15 minutes.
In the end, we should have a thick mixture, not too dry, with partially broken potatoes.
Meanwhile, cook the chosen pasta in abundant salted water, leaving it al dente.
Drain and then pour the pasta directly onto the sauce. Add a few tablespoons of grated Grana and stir.
Serve immediately with a drizzle of raw olive oil, a sprinkle of Grana, and a grind of black pepper.
The pasta with potatoes and parsley is now ready.
Once ready, it is advisable to consume the pasta immediately. However, the sauce can be stored well sealed in the fridge for two or three days.
Once ready, it is advisable to consume the pasta immediately. However, the sauce can be stored well sealed in the fridge for two or three days.
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