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Copy LinkPasta e Patate (Pasta and Potatoes)
Servings: 4
Total Time: 40 minutes
Ingredients
2 TBSP olive oil
1 medium onion, diced
1 rib of celery, diced
1 medium carrot, diced
1/2 tsp crushed red pepper
1 pound potatoes, peeled and cut into 1/2-nch pieces
2 garlic cloves, minced
1 tsp dried parsley
1/2 tsp dried rosemary
salt & freshly ground pepper
5 cups chicken stock
8 ounces dry small pasta mix (a mix of macaroni, penne, broken spaghetti, or whatever you have)
freshly grated Parmesan cheese
Directions
1. Heat the oil in a dutch oven over medium-high heat. Add the onion, celery, carrot, and crushed red pepper to the hot oil and cook, stirring often, until vegetables are softened, about 5 minutes.
2. Add the potatoes, garlic, parsley, rosemary, 1/2 tsp salt, and 1/4 tsp freshly ground pepper to the pot and stir to combine. Pour in the chicken stock and bring to a boil. Place a lid on the pot and reduce the heat to medium-low. simmer, covered, until potatoes just start to become tender, about 10 minutes.
3. Add the pasta to the pot and stir to combine, if the pasta isn't covered in liquid add a little water. Return to a boil then reduce heat to medium-low. Place the lid back on the dutch oven and simmer, stirring occasionally, until the pasta is cooked, 10 to 15 more minutes. Season with salt & pepper to taste.
4. Ladle into bowls and top with freshly grated Parmesan.
2. Add the potatoes, garlic, parsley, rosemary, 1/2 tsp salt, and 1/4 tsp freshly ground pepper to the pot and stir to combine. Pour in the chicken stock and bring to a boil. Place a lid on the pot and reduce the heat to medium-low. simmer, covered, until potatoes just start to become tender, about 10 minutes.
3. Add the pasta to the pot and stir to combine, if the pasta isn't covered in liquid add a little water. Return to a boil then reduce heat to medium-low. Place the lid back on the dutch oven and simmer, stirring occasionally, until the pasta is cooked, 10 to 15 more minutes. Season with salt & pepper to taste.
4. Ladle into bowls and top with freshly grated Parmesan.
Notes/Tips
Traditionally this recipe uses what ever vegetables and pastas you have leftover over in your pantry, so use whatever you think might work good.