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

Pasta and Potatoes, Nonna’s Recipe

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Best Season: Winter


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:


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    • 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 with the cherry tomatoes cut into four and remove the seeds (from the tomatoes) and the parmesan crust.
    • Add salt and pepper.
    • Lower the heat, cover, and cook for 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!!!
Keywords: Pasta and Potatoes
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