Pasta with Potatoes (pasta e patate)
Ingredients
- 5 cups simmering water
- 1 small onion
finely diced
- 3 tbsp. olive oil
plus extra for drizzling
- 500 grams potatoes)
peeled and cubed (about 3 large potatoes
- ½ cup tomatoes
can be either a fresh tomato or canned whole, diced or tomato puree
- 250 grams pasta
any small shape such as ditalini, tubettini, or a mix of pasta shapes
- to tastesalt and pepper
- freshly grated Parmigiano cheese
or Pecorino Romano for serving
Directions
- 1
Bring 5 cups of water to a simmer in a small sauce pan.
- 2
Heat olive oil in a large sauce pan. Add diced onion and sauté on medium high heat until soft and golden, about 5 minutes.
- 3
Add cubed potatoes, a pinch of salt, and cook stirring to coat the potatoes in the oil, 2 minutes.
- 4
Stir in the tomatoes, a pinch of salt, and cook for 2 minutes.
- 5
Add 2 cups of simmering water or enough to cover the potatoes. Bring to a boil, then lower to a simmer and cook covered for 20 minutes or until the potatoes are fork tender.
- 6
Uncover and add the pasta, a pinch of salt and 1 cup of water. Cook at a gentle boil, stirring frequently until the pasta is al dente.
- 7
Add more simmering water, as needed, to cook the pasta and according to taste. If you want a thicker pasta with potatoes add less water, for a 'soupier' version add more water.
- 8
Correct the seasoning as needed. Drizzle a little olive oil on top and serve hot with grated Parmigiano or Pecorino Romano cheese.
Pasta with Potatoes (pasta e patate)
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About this Recipe
Craving a meal that’s both comforting and incredibly satisfying, made from simple ingredients? This Pasta with Potatoes (pasta e patate) recipe delivers the ultimate one-pot wonder, transforming humble pantry staples into a deeply flavorful and rich dinner. It's the perfect last-minute solution for a satisfying homemade meal.
This classic Italian cucina povera dish shines because it masterfully combines basic, inexpensive ingredients—potatoes, pasta, and a vibrant tomato base—to create a surprisingly complex flavor profile. The genius lies in its one-pot preparation; everything cooks together, allowing the starches from the potatoes and pasta to naturally thicken and create a beautifully creamy, almost gravy-like sauce. This unique technique ensures every component melds into a harmonious, comforting dish.
You'll savor a hearty, soul-warming dish where tender, soft cubes of potato almost melt into a savory sauce, beautifully coating small pasta shapes. Each spoonful offers a delightful interplay of textures, from the yielding potatoes to the perfectly cooked pasta, all infused with the rustic, comforting taste of slowly cooked onion and the bright acidity of tomatoes. Finishing with a generous sprinkle of freshly grated Parmigiano cheese or a sharp Pecorino Romano adds a salty, umami-rich contrast that truly elevates the entire experience, leaving you feeling nourished and content.
This recipe is incredibly adaptable to what's in your pantry. Feel free to experiment with your favorite small pasta shapes, from ditalini to tubettini, or even a mix of small pasta for textural variety. While the recipe suggests options from fresh tomatoes to canned whole, diced, or tomato puree, use whichever form you have on hand to build your savory base. For a different cheesy note, consider Pecorino Romano if you prefer a sharper, saltier finish than Parmigiano.
This deeply satisfying one-pot meal is perfect for a cozy weeknight dinner, especially on cooler evenings, or when you need a comforting dish that effortlessly feeds a small family of four. Serve it warm, perhaps with a rustic piece of crusty bread to sop up every last bit of the incredible sauce, and a final drizzle of good quality olive oil for an extra layer of richness.