Pasta E Patate (Pasta with Potato!)

Video Description

Pasta E Patate (Pasta with Potato) Prep Time: 15 minutes Cook time: 30 - 40 minutes Serves: 2 From the regions of Southern Italy, from the “poor-man’s kitchen”, comes the traditional rustic dish, “Pasta E Patate” (Pasta with potato) Yes, it’s starch on starch and it’s absolutely delicious. Once of my signature dishes Ingredients: Pasta – spaghetti preferred, 200 Grams (7 oz) and optional grated cheese for serving For the potato sauce: • I medium potato (about 150-170 grams (5-6 oz) cut into 3 cm cubes (1 1/4 inch) • 2 TBSP grated Parmigiano Reggiano cheese (or Pecorino Romano) • 1 TBSP Extra Virgin Olive Oil (EVOO) • Salt to taste • Potato water (optional pasta water) For the “enhanced” sofrito base sauce: • 8 TBSP (1/2 cup) Extra Virgin Olive Oil (EVOO) • 1 garlic clove, minced • 1 dried chili pepper or chili flakes (optional) • 1 cup sliced/diced onion (about 1 small – medium onion) • 1 celery rib, sliced thin and diced • ½ cup sliced/diced carrot (about ½ a medium/large carrot) • ¼ cup of diced prosciutto • 2 TBSP Sun-dried tomato pesto • Pasta water (optional – if/as needed) Process • Peel the potato, cube it and place it in a pot, completely covered with lots of water. • Place the pot on stove, bring to a boil and cook for 15 – 20 minutes, until potatoes are soft and cooked right through. Remove potatoes, reserve the potato water • Mash the potatoes, then add the EVOO, grated cheese, salt to taste. Then add potato water, enough to make your potato sauce thin and creamy. Set aside • Make the sofrito. In a large pan, add the EVOO and garlic – sauté 30 seconds, then add the (optional) chili, onion, celery, carrot, prosciutto and sun-dried tomato pesto. Sauté on medium/low heat for 15 minutes. • Bring a large pot of water to a boil, add salt, and cook your pasta to al dente (or longer if preferred) as per the instructions on the package. • Strain the pasta (reserve the water in case you need it) and add it to the large pan with the enhanced sofrito. Toss generously to ensure all pasta is evenly coated • Now add the potato sauce, and toss generously again – add more potato water if/as needed, to make the sauce a bit more “creamier” (or use pasta water) • Remove from pan and serve hot with optional grated cheese • Enjoy Some Notes: To save time and be efficient, have all ingredients cut and ready to go. Then start by placing the pasta pot of water on the stove first. While it is heating up, cut your potato and place that on the stove in a pot with water, to start to cook. Meanwhile, place all your sofrito ingredients in a large pan, and start to sauté. By having these 3 things on the go simultaneously, this pasta dish will come together even quicker.