Pasta with potato minestrone

Pasta with potato minestrone

Sounds like too many carbs in one dish right? Well, it may not be one of the most healthy dishes, but it is certainly a tasty, quick and easy dish to make. My mother (of course) taught me how to make this but of course it is never as good as hers. In fact I went to Rome to see her this weekend and she made me this, and it tasted so so good I thought I should share with you the recipe. I guess its something different than your average pasta with tomato sauce!

Ingredients for 2 people:

• 1 kg of Potatoes
• 100 grams / one stalk of celery
• 1 Onion
• 2 table spoons of Olive Oil (extra virgin)
• 200 grams of tomato Passata
• 200g of pasta
• Parmesan
• Salt and pepper to taste

Method:

1. Slice a medium sized white onion. Add this to a sauce pan with two table spoons of extra virgin olive oil.
2. Add the tomato passata to the frying pan and stir it in with the onion.
3. Add the celery stick which you will have washed and chopped.
4. Peel the potatoes and cut them into small cubes (one medium sized potato will result in about 12 small cubes).
5. Mix everything together in the pan and add some water (enough to cover the contents) and add a pinch of salt.



6. Wait for the water to boil and once it reaches boiling point, turn the temperature down and wait for the potatoes to soften.
7. In a separate sauce pan, cook the pasta in boiling water (usually use mezze maniche, or some small-sized pasta).
8. Once the pasta is cooked, strain the water (leave a drop to make sure the pasta doesn't dry up completely) and mix this in with the potato minestrone.
9. Sprinkle with a bit of parmesan and pepper and serve this in the plates.

Buon appetito!

Photo gallery