Tubetti and potatoes with rosemary is a creamy and fragrant first course that everyone loves.
This is a classic recipe to which I have added a variation. In my version, in fact, the addition of rosemary is included, which gives it a special and simply delicious aroma.
It is a really simple preparation with few ingredients, but all fresh and genuine: potatoes, rosemary, parsley, vegetable broth, and short pasta (I opted for tubetti, but you can choose the format you prefer).
You can enjoy this amazing pasta and potatoes for both lunch and dinner, and you can also prepare it the day before, to let it rest and flavor even better.
If, instead, you prefer the more classic version, try the Creamy and Simple Pasta and Potatoes, one of my comfort foods at heart.
I recommend you also try these other recipes for first courses with potatoes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 572.77 (Kcal)
- Carbohydrates 101.18 (g) of which sugars 3.96 (g)
- Proteins 18.90 (g)
- Fat 12.65 (g) of which saturated 3.06 (g)of which unsaturated 1.73 (g)
- Fibers 5.86 (g)
- Sodium 599.23 (mg)
Indicative values for a portion of 11 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 for Tubetti and Potatoes with Rosemary
- 12.7 oz tubetti
- 2 lbs potatoes
- 1 sprig rosemary
- 1 shallot
- 1 bunch parsley
- 2 cups vegetable broth
- 2 pinches salt
- 3 tbsps extra virgin olive oil
- 1.06 oz grated Parmesan cheese
Preparation of Tubetti and Potatoes with Rosemary
Peel, wash the potatoes, and cut them into cubes. In a pan, brown the finely chopped shallot with three tablespoons of extra virgin olive oil.
Add the potatoes, a pinch of salt, a tablespoon of Parmesan, and the chopped parsley; let them flavor for a few minutes.
Gradually add the vegetable broth and stir gently. Cook over moderate heat, adding more broth as it dries up.
Continue cooking the potatoes for about 20 minutes until they are soft, and part of them becomes creamy.
Add the rosemary, adjust the salt if necessary, remove from heat, and pour into a bowl.
Meanwhile, cook the tubetti al dente in plenty of boiling salted water. Drain and pour them into the bowl, mixing well with the dressing.
If you like, you can add a little more broth. Finally, serve with a sprinkle of grated Parmesan cheese.
Tip
You can also add the Parmesan rind to the potatoes before adding the vegetable broth.
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