Pasta and potatoes is a dish prepared in various Italian regions and it is common in Abruzzo, but in my home, it’s not a dish I often think of preparing even though we love it.
Generally, ditalini are used for this type of soup, but at the last minute, I realized I didn’t have any and so I broke up the linguine.
In my opinion, you can also use conchigliette if you’re out of ditalini.
This is how we prepare it at home, but I’d love to know how you make it.
A dish that could easily be a single dish for lunch during the week without thinking about a second course.
If you like, follow my recipe, I’m sure you’ll enjoy it!
If you make this or any other of my recipes from my blog, feel free to send me your photos and I’ll post them on my Facebook page with your name.
About 182 kcal per person
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for making Pasta and Potatoes
- 1 potato (large)
- 5 oz pasta (ditalini, conchigliette, or broken pasta)
- as needed salt
- 1 pinch pepper
- 1 tablespoon tomato sauce
- 1 Steel Pan pan
Preparation of Pasta and Potatoes
Peel the potato, wash it well, and cut it into small cubes. Prepare the pasta pot, put the potatoes in, add 1 tablespoon of sauce, and cover them with water up to 3 inches above the potatoes.
Lightly salt the potatoes and cook them for about 6-7 minutes; they should be not too soft before adding the pasta.
At this point, add the pasta and complete the cooking, adding salt if necessary.
When cooking is complete, serve hot and enjoy your meal!!
