Pasta and potatoes is a dish that combines goodness and simplicity at the same time. It’s a typical Neapolitan dish, but it’s prepared in various areas of Italy. Variations can include the addition of provola cheese, served as a soup, or baked. Pasta and potatoes originated as a humble dish, requiring few ingredients, often using mixed pasta, leftovers of different shapes. I propose a very simple recipe made only with potatoes, tomatoes, celery, and onion, plus I’ve added some guanciale, which you can replace with pancetta or omit completely. So all that’s left is to try and taste it.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.2 lbs potatoes
- Half onion
- 1.75 oz celery
- 3.5 oz cherry tomatoes
- 1 bouillon cube
- 1 oz guanciale (optional)
- 2.5 cups water (to cover the potatoes)
- pepper
- salt
- oil
Tools
- Pan
Steps
First, clean and dice the potatoes.
In a pot, put oil, onion, and guanciale, and sauté for a few minutes.
Then add the potatoes, celery, and cherry tomatoes.
Add the bouillon cube, a pinch of salt, and pepper.
Add water until all the potatoes are covered. Cover with a lid and cook for about 30/35 minutes from when it starts boiling.
To be sure the potatoes are cooked, always test with the tines of a fork; if they go in easily, you can turn off the heat. Taste and adjust salt if needed.
Cook the pasta, drain it, and add it to the potatoes, mix and if you like, add some parmesan.
Your pasta and potatoes are ready! Enjoy your meal!!
Advice
For convenience, you can prepare the potato sauce the day before and store it in the refrigerator. If you add the pasta, I recommend consuming it immediately. If you prefer, you can add sweet or smoked pancetta instead of guanciale.
