5.0 from 6 votes
Pasta with Potatoes (Pasta e Patate)
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 3
Calories: 417 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.