Pasta with Potatoes (Pasta e Patate)

Name: Pasta with Potatoes (Pasta e Patate)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3 serving
Ingredients: 2 tbsp olive oil; ½ onion; 1 carrot; 1 celery stalk; 2 garlic cloves; 1 tem sage leaves; 3 potatoes; ½ cup tomato; 7 oz mixed pasta shapes; salt & pepper; ½ cup Parmigiana Reggiano

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
3
Calories
417 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Pasta with Potatoes (Pasta e Patate)

Stella Pitts

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From the humblest ingredients a masterful, tasty dish is born. Potatoes and pasta might be an ordinary sounding combination, but this Neapolitan classic makes excellent use of both. A hearty, filling bowl of greatness that delivers on flavour and leaves you feeling that this might just be the best thing you've ever eaten.

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Ingredients

Servings

2 tbsp olive oil
½ onion (finely diced)
1 carrot (finely diced)
1 celery stalk (finely diced)
2 garlic cloves (chopped)
1 tem sage leaves
3 potatoes (floury type)(about 2 cups when peeled & cubed)
½ cup tomato (chopped)
7 oz mixed pasta shapes (about 200g)
salt & pepper
½ cup Parmigiana Reggiano (finely grated)

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Instructions

Heat the olive oil until hot and then add the onion, carrot, celery and sage and fry gently until softened, around 4-5 minutes.
Add the cubed potatoes, garlic and tomato and fry for 1 minute before pouring in 2 cups of water.
Bring to a simmer, cover the pan and cook gently on a low heat for 30 minutes until the potatoes are soft.
Using a fork, roughly mash the potatoes to create a creamy sauce, leave a few chunky bits for texture..
Stir in the raw pasta and pour in 1 more cup of water.
Simmer for a further 12-15 minutes or until your pasta is cooked (some pasta shapes may take longer). Stir regularly as the pasta may stick to the bottom. Add a little water if the sauce dries up too much. The end sauce should be creamy and not watery.
Remove from the heat and stir in the cheese, season with salt & pepper. Serve hot, drizzled with a little oil.

Notes

Use a floury potato like Idaho, Russet, white potato, King Edward, Maris Piper as they'll produce the best results for the sauce.
Change up the herbs you use for slight variations in flavour. Try Basil, Oregano, Rosemary, Marjoram, Bay Leaves and thyme.
Instead of water, you can amplify the flavour by using stock/broth. Vegetable, chicken or beef will all work well.
I use a hard cheese like Parmigiano Reggiano or Pecorino, but you can also use a firm mozzarella both standard or smoked varieties to make a more Neapolitan flavour.

Nutrition Information

Show Details

Calories 417kcal (21%) Carbohydrates 55g (18%) Protein 15g (30%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 11mg (4%) Sodium 289mg (12%) Potassium 326mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 3740IU (75%) Vitamin C 7mg (8%) Calcium 230mg (23%) Iron 1mg (6%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 417 kcal

% Daily Value*

Calories	417kcal	21%
Carbohydrates	55g	18%
Protein	15g	30%
Fat	15g	23%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	11mg	4%
Sodium	289mg	12%
Potassium	326mg	7%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	3740IU	75%
Vitamin C	7mg	8%
Calcium	230mg	23%
Iron	1mg	6%