Pasta with Potatoes
( Pasta con Patate - Pasta chi Patati )
Pasta with potatoes is part of the traditional southern Italian cooking. In Sicily, this dish is often prepared because of the fragrant and good taste and because of its nutritious value. This uncomplicated and healthy pasta is simple to prepare with few ingredients, mostly available in your pantry; the execution is fast and not difficult. It is an old dish that you will enjoy and if you are an old timer, it also will refresh memories of people and days gone by.
- Serving Size4
- Meatless PastaPasta with Potatoes
Ingredients
- 2 lb. potatoes, peeled and cut 1/2 inch cubes, place in bowl and cover with water to prevent oxidation
- 1 large onion, diced
- 3 tablespoons of olive oil
- ½ cup of chopped parsley (optional but recommended)
- Salt and pepper to taste
- 1 lb. of pasta, your preferred cut or mista- mixed
- Pinch of saffron threads, crushed and diluted in some water
- Mild grated cheese to garnish
- Pot with warm water, kept at a simmer
Instructions
THE POTATOES
Over a medium heat, in a 4 quart saucepan place the olive oil and the onion. Sautee the onions until they are translucent, about 3 minutes. Place the potatoes in a colander to drain and add to saucepan. Cover the potatoes with warm water and add half of the parsley, salt and pepper to taste. Keep at high heat until it boils, then lower the heat and simmer for 15 minutes. Test with a fork if potatoes are tender or continue cooking until they are ready. Add salt if required and from time to time add some warm water if needed, stirring occasionally. When the potatoes are cooked, remove from heat.
THE PASTA
Cook the pasta al dente, about 2 minute less than manufacturer’s recommended time. When pasta is cooked, reserve a cup of pasta’s water, drain pasta and return pasta to the pot.
THE ASSEMBLY
Keeping on a low flame, turn the pasta gently and toss with one half of the sauce, the saffron and the remaining parsley. If you feel that the pasta is too dry, add a few tablespoons of the reserved pasta water, as needed. Serve immediately in warm pasta bowls, sprinkle with the cheese and equally divide the remaining sauce on top of each bowl sprinkle with freshly ground black pepper and offer peperoncino, red hot pepper, on the side.