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 with the use of cut-up spaghetti and the use of pieces leftover of Parmigiano Reggiano crust giving an intense flavor to the broth.
- 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
- Peel the potatoes, rinse well and cut into regular cubes.
- Finely chop the onion and carrot and fry them in extra virgin olive oil, in a pan.
- Add the potatoes and cook for a few minutes on high heat.
- Add the vegetable broth together with the cherry tomatoes cut into 4 and remove the seeds (from the tomatoes) and the parmesan crust.
- Add salt and pepper.
- Lower the heat, cover, and cook for about 30-35 minutes.
- 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.
- 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!!!