Pasta And Potatoes Pasta E Patate Recipes

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PASTA E PATATE: PASTA AND POTATO SOUP



Pasta e Patate: Pasta and Potato Soup image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
4 ounces/100 g prosciutto or salami, chopped
1 white onion, chopped
1 celery, coarsely chopped
1 carrot, coarsely chopped
1 fresh chile pepper, chopped
Salt and freshly ground black pepper
2 potatoes, peeled and cubed
2 1/2 cups/600 ml water
10 ounces/300 g tomato puree
10 ounces/300 g spaghetti, broken into small pieces
1/2 cup/125 ml Pecorino cheese, chopped
1/2 cup/125 ml freshly grated cheese Parmigiano

Steps:

  • Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.
  • Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
  • Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.

PASTA AND POTATOES (PASTA E PATATE)



Pasta and Potatoes (Pasta e Patate) image

Make and share this Pasta and Potatoes (Pasta e Patate) recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 slices chopped bacon
1 carrot, peeled and chopped
1 celery rib, chopped
1 medium onion, chopped
1 clove garlic, very finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon tomato paste
1 1/2 lbs boiling potatoes, peeled and diced
6 cups water
12 ounces ditalini or 12 ounces elbow macaroni
2 cups boiling water
1/2 cup freshly grated parmesan cheese

Steps:

  • Chop the bacon, carrot, celery, onion, and parsley together.
  • Pour the oil into a large pan, add the chopped mixture and cook over medium low heat until the vegetables are tender and golden.
  • Stir in the tomato paste and season with salt and pepper.
  • Add the potatoes and water, bring to a simmer, and cook until the potatoes are very tender, about 30 minutes.
  • Mash some of the potatoes with the back of a spoon.
  • Add the pasta and boiling water.
  • Cook, stirring often, until the pasta is tender.
  • The mixture should remain quite thick, but add more water if it seems too thick.
  • Stir in the cheese and serve.

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