PASTA AND POTATOES is a classic first course of Italian cuisine. A comfort food that is tasty and nutritious. Easy and quick to prepare, it is not only economical but also particularly tasty.
A perfect dish for cold winter evenings, but also in autumn it’s always a pleasure to eat it, and if you are super greedy, add a sprinkle of grated Parmesan and you’ll taste a truly delicious soup.
This traditional recipe, handed down from generation to generation, embodies the warmth and hospitality of a homemade kitchen that nourishes the body and soul.
The potatoes, with their creamy texture, blend harmoniously with the pasta, creating a symphony of flavors and aromas that will delight your palate. This dish is an ode to homemade cooking, a warm embrace in a bowl that carries with it the enveloping scent of home.
If you liked this recipe, click on the links below and try these must-have first courses!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs potatoes
- 10.5 oz pasta (broken spaghetti)
- 1 stalk celery
- 1 carrot
- Half white onion
- to taste extra virgin olive oil
- 2 teaspoons tomato paste
- to taste water
- to taste oregano
- to taste dried parsley
Tools
- Potato peeler
- Knife
- Chopping board
- Pot
- Wooden spoon
Steps
Peel the potatoes, wash them under running water, dry them, and with the help of a knife and a chopping board, cut them into large chunks.
Soak them in a bowl of cold water to prevent them from browning.
Peel the carrot, remove the ends, and finely chop it.
Do the same with the celery and the onion.
Take a pot and heat the chopped carrots, onion, and celery inside.
Sauté and add the potatoes, oregano, tomato paste, stir and cook for a few minutes.
Add water to cover the potatoes, the vegetable stock cube, and cook over low heat for about 20 minutes, stirring occasionally. Add water if necessary.
In the meantime, break the spaghetti.
Add them to the potatoes, add water, and continue cooking for another 10 minutes.
Our pasta and potatoes are ready.
Serve in terracotta or ceramic bowls with a sprinkle of dried parsley.
Storage and Tips …
Store in the fridge in an airtight container.
Consume within 2 days
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
