Pasta e Patate

What you’ll need

Ingredients

Written for 4.

Showing quantities at 1× the original recipe.

• 3 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1½ lb potatoes, peeled and cut into ¾ inch cubes (about 3–4 medium potatoes)
• 2 tbsp tomato paste
• 4¼ cups hot water
• 11 oz mixed short pasta
• A piece of Parmesan or pecorino rind (optional)
• Sea salt and black pepper
• Grated pecorino, to serve

At the stove

Instructions

1. 1

   Warm the olive oil in a heavy pot and cook the onion, carrot, and celery gently for 8–10 minutes until soft.

2. 2

   Add the potatoes and tomato paste and stir for 2 minutes so everything is coated.

3. 3

   Pour in the hot water, add the cheese rind and a good pinch of salt, and simmer for 20 minutes until the potatoes begin to fall apart.

4. 4

   Crush about a quarter of the potatoes against the side of the pot to thicken the broth.

5. 5

   Add the pasta and cook, stirring often, until tender, adding a little hot water if the pot tightens too much.

6. 6

   Rest off the heat for 5 minutes. Season, then finish each bowl with pepper, olive oil, and grated cheese.