The pasta and potatoes is the emblem of authentic home cooking. This version, enriched with tomato paste, is not just a simple soup but a dense and flavorful main dish. The secret to a perfect outcome lies in cooking the pasta with the potatoes: the released starch creates a natural creaminess that envelops every bite, rendering the use of heavy fats unnecessary.
It is a vegetarian recipe ideal for those seeking a hearty and healthy meal, perfect for the colder days. With a few simple ingredients like potatoes, Parmesan, and good extra virgin olive oil, you’ll bring to the table a timeless classic that everyone enjoys.
If you love warm and comforting main dishes, try the taleggio risotto, the chickpea soup, the creamy risotto-style pasta or the orzo with peas.
HERE you will find all my main dishes.
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OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Pasta and Potatoes
- 4 potatoes
- 10.5 oz small pasta
- 1 onion
- 4.2 cups vegetable broth
- 1 carrot
- 4 tbsps extra virgin olive oil
- 2 tablespoons tomato paste
- to taste salt
- 1 tbsp chopped parsley
- 3 tablespoons grated Parmesan cheese
Steps for Preparing Pasta and Potatoes
First, peel and wash the potatoes, then cut them into small and uniform chunks. Finely chop the onion and carrot and let them soften in a large casserole with a drizzle of extra virgin olive oil. When the sauté begins to sizzle, add the potatoes and allow them to soak up the flavors for a couple of minutes.
After browning them, add some hot vegetable broth, just enough to cover the potatoes. If the broth is not already salted, remember to season with salt. Cover with a lid and let cook for about 5 minutes, so that the potatoes begin to soften but do not fall apart entirely.
Add the tomato paste and pour the pasta directly into the casserole. Cook by adding more hot broth as needed, just as you would for a risotto. Stir often: this step is essential to stimulate the release of the starches and achieve a creamy consistency.
When the pasta is al dente and the liquid has thickened into a cream, turn off the heat. Add the grated Parmesan cheese and the fresh chopped parsley. Stir vigorously to blend everything and let rest for a minute before serving your pasta and potatoes hot.
Tips for a Perfect Result
Potato Cutting: Cut the cubes all the same size to ensure even cooking. If you want an even denser cream, mash some cubes with a fork halfway through cooking.
Boiling Broth: Always keep the broth near boiling to not interrupt the cooking of the pasta and maintain a constant temperature.
Pasta Choice: Ditalini, rigatoni, or mixed pasta are ideal formats to retain the sauce and potatoes.
Variations
Smoky Touch: If you’re not vegan, adding a cleaned and chopped Parmesan crust during the broth cooking will add a boost.
Spicy Version: Try adding a pinch of turmeric or freshly ground black pepper for a more intense and unique aroma.
Extra Vegetables: You can enrich the base by adding a chopped celery stalk or frozen peas along with the potatoes.
Storage
In the Fridge: Keeps for 1-2 days in a closed container. Keep in mind that the pasta will continue to absorb liquids, so it will become firmer.
Reheating: To reheat, add a ladle of broth or hot water in a saucepan to restore the creaminess of the potatoes.
Now It’s Your Turn!
Is there anything more comforting than a steaming plate of pasta and potatoes? It’s the classic grandma recipe that never goes out of style and pleases everyone at the table.
How do you prefer it: more “stuck” and dense or a bit more fluid like a soup? Let me know in the comments and, if you try my version, tag me on social media to show me your result!
FAQ (Frequently Asked Questions)
Which potatoes are best suited?
Yellow-fleshed or white-fleshed (more floury) potatoes are perfect because they tend to break down slightly, creating the creamy base of the dish.
Can I use tomato purée instead of paste?
Yes, but tomato paste ensures a more intense color and a more concentrated flavor without adding too much liquid.
Can I omit the Parmesan?
Sure, for a completely vegan version, you can replace it with nutritional yeast flakes or simply add more parsley and raw olive oil.
