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. 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 by using cut-up spaghetti and pieces of Parmigiano Reggiano crust, giving an intense flavor to the broth.
Pasta and Potatoes, Nonna’s Recipe
Description
Pasta and Potatoes - Nonna's recipes are often cherished family treasures, passed down through generations. Here's my traditional Sicilian recipe that combines pasta and potatoes, a comforting and hearty dish perfect for any occasion:
Ingredients
Instructions
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Peel the potatoes, rinse well, and cut into regular cubes.
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Finely chop the onion and carrot and fry them in extra virgin olive oil in a pan.
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Add the potatoes and cook for a few minutes on high heat.
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Add the vegetable broth with the cherry tomatoes cut into four and remove the seeds (from the tomatoes) and the parmesan crust.
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Add salt and pepper.
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Lower the heat, cover, and cook for 30-35 minutes.
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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.
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Before serving, remove the Parmigiano Reggiano crust, add a handful of grated cheese (pecorino or Parmigiano Reggiano), a drizzle of organic extra virgin olive oil, and Buon Appetito!!!
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