This creamy, comforting and delicious potato pasta is your midweek lifesaver: a few basic ingredients, less than 20 minutes of prep time and $1 per serving. How good is that?!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course, pasta
Cuisine: Italian
Keyword: potato pasta
Servings: 2servings
Author: Katia
Ingredients
10oz(300gr)potatoes, peeled and cubed(about 2 medium potatoes)
5oz(150gr)pasta like penne, fusilli or mixed
1medium-size onion, diced
1carrot, diced
1small celery rib, diced
1handful of fresh cherry tomatoes or 1 tomato*
1Tbspolive oil, plus more to serve
2 1/2 cups(600 ml)hot water, more if needed
1/2tspfine salt, plus more to taste
1/8Tbspground black pepper, plus more to serve
2Tbspfresh parsley, chopped
2Tbspfreshly grated parmesan cheese, plus more to serve
Instructions
Cut onion, carrot and celery into small pieces.
Peel and cut the potatoes into 3/4-inch chunks.
Heat the oil in a large sauce pan over medium heat. Stir in the diced vegetables (soffritto), reduce the heat to medium-low, and cook for about 10 minutes until soft. Stir frequently.
Add the potato chunks, the tomatoes, and salt to the pan, stir well to coat.
Pour in hot water, cover, increase the heat and cook for a couple of minutes, until the potatoes are almost soft.
Then add pasta, and cook until al dente, stirring frequently. As soon as the mixture begins to thicken, add a bit of boiling water.
When the pasta is nearly done, taste and adjust the seasoning. Make sure you're happy with the consistency, if you prefer a soupy potato pasta add more water and give a good stir.
Turn the heat off, add grated parmesan cheese, parsley, black pepper and stir well.
Serve with a drizzle of extra virgin olive oil, and extra black pepper, parmesan cheese, and parsley if you wish. Enjoy!
Notes
SERVINGS: 2 -3 servings.
PARSLEY: you can skip this if you want, but it does give this pasta recipe extra flavor!
TOMATOES: this time I used a handful of cherry tomatoes, but you can use a large fresh tomato. You can also swap fresh tomatoes for canned ones: 1/4 cup of tomato sauce or 1 Tbsp of tomato paste work fine.
SOFFRITTO: if you run out of carrots and celery, you can use only diced onion, it works just fine (this is a stress-free recipe, right?).
PASTA LEFTOVER: it keeps well in the fridge for up to 2 days. To reheat it, just add a couple of tablespoons of water and microwave it or stir fry it until warm. No freezable.