Pasta and Potatoes, Nonna’s Recipe

Pasta and Potatoes, Nonna's Recipe

Pasta and Potatoes, Nonna’s Recipe

Pasta and potatoes is a typical southern Italian dish with very ancient origins.

There are several versions of pasta and potatoes, this one that I propose has been handed down to me by my nonna. It is a very tasty recipe, very simple and enriched only by the presence of some cherry tomatoes and a handful of pecorino cheese or Parmigiano Reggiano.

Pasta and Potatoes, Nonna's Recipe

The recipes you see on google all use ditalini, or small rigatoni as a type of pasta, instead, I wanted to continue the family tradition with the use of cut-up spaghetti and the use of pieces leftover of Parmigiano Reggiano crust giving an intense flavor to the broth.

Pasta and Potatoes, Nonna's Recipe

Pasta and Potatoes, Nonna's Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 350 gr of cut spaghetti 12.3 oz
  • 500 gr of potatoes 17.6 oz
  • 5-6 cherry tomatoes
  • 1 shallot
  • 1 carrot
  • extra virgin olive oil
  • 2-3 cups vegetable broth
  • salt and black pepper
  • 2 tbsp of pecorino or Parmigiano Reggiano cheese
  • 1-2 small pieces of Parmigiano Reggiano crust

Instructions

  1. Peel the potatoes, rinse well and cut into regular cubes.
  2. Finely chop the onion and carrot and fry them in extra virgin olive oil, in a pan.
  3. Add the potatoes and cook for a few minutes on high heat.
  4. Add the vegetable broth together with the cherry tomatoes cut into 4 and remove the seeds (from the tomatoes) and the parmesan crust.
  5. Add salt and pepper.
  6. Lower the heat, cover and cook for about 30-35 minutes.
  7. After this time, add the spaghetti (which should be broken with your hands) and cook adding more vegetable broth and adjusting salt and pepper if necessary.
  8. Before serving, remove the Pamigiano Reggiano crust add a handful of grated cheese (pecorino or Parmigiano Reggiano) a drizzle of organic extra virgin olive oil and Buon Appetito!!!

Notes

ENJOY!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 335Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 1252mgCarbohydrates 61gFiber 5gSugar 6gProtein 11g
Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top