Pasta e Patate or pasta & potatoes is a cheap and easy meal that I make on the fly often. It’s a rustic dish that is so flavorful. You would think that potatoes added to a pasta dish would make it heavy. But, it isn’t. Instead, it is hearty and delicious.
Pasta e Patate
½ Cup Olive oil
1 Small Onion (4 oz), Chopped
2 Carrots (5 oz), Chopped
2 Celery Stalks (2 oz), Chopped
1.5 lbs Potatoes, Peeled and Cubed
¼ tsp. Red Pepper Flakes
1 ½ tsp. Salt
½ tsp. Black Pepper
1 ½ Cups Whole Canned Tomatoes, Pureed
3 ½ Cups Water
½ lb. Pasta Mista
2 tbsp. Fresh Rosemary, Chopped
In a large frying pan, heat up olive oil and saute onions until translucent. In a food processor, chop the carrots and celery. And add it to the onions. Cook for 5 minutes and add in the cubed potatoes. Sautee for 10 minutes and season with red pepper flakes and salt. Next, get in your pureed tomatoes. Cook for two minutes and add in 1 1/2 cups of water. Cook until the potatoes are soft, give them a rough mash. Next add in the pasta and 2 cups of water. Simmer until the pasta is cooked (about 10 minutes), then add the rosemary. If you notice it is getting too thick before the pasta is fully cooked, add in more water. Serve topped with more olive oil.