potato pasta recipe

Potato pasta is a classic recipe of Neapolitan cuisine which has also acquired a large part of the culinary traditions of the entire Campania, reaching a balance between flat (pasta, vegetables, dairy products) and seafood (fish, crustaceans, molluscs). Neapolitan cuisine still retains a repertoire of dishes, ingredients and preparations that characterize a unique cultural identity.

During Xmas time, I bough so many potatoes. This recipe is an alternative to eat potatoes at home.

Difficulty: easy

Preparation time: 30 minutes

Cooking time: 30-40 minutes

Ingredients 2-3 people :

6 medium potatoes
5 cherry tomatoes
1 onion
2 vegetable stocks
extra virgin oil of olive
tomatoes pure’
dried or fresh parsley chopped
small pasta 30-40 per person

Preparation of this typical italian recipe of south of Italy:

Wash and cut the potatoes into cubes.
Add the potatoes to a medium casserole.
Wash and cut cherry tomatoes.
Add the tomatoes to the casserole.
Add the parsley
Add chopped onion to the casserole.
Cover all the vegetable with water and heat the gas on.
Add one vegetable stock or salt to taste.
Add the tomatoes pure’.
Let the vegetable cook until the potatoes are tender.
Taste the liquid, because the potatoes keep the salt. If it is unsalted, add another vegetable stock cube to the casserole.
Add the small pasta to the casserole and let it cook until al dente.
Tip: I added 80 g small Italian pasta.
Tip: Count 40 gr of pastina per person.
Add a spoon of oiL few minutes before serving the potato pasta.
Serve potato pasta in large bowl and add some parmesan on the top. Then serve on each plate.