Potato Pasta (pasta e patate) is one of those cozy dishes that feels like a warm hug on a chilly evening. This Italian classic mixes together humble ingredients in a way that just works, creating an incredibly satisfying comfort food experience. Imagine sinking your fork into creamy potatoes and tender pasta, all wrapped in a flavorful broth. It’s simple but so delightful! Plus, this hearty meal can turn a regular weeknight dinner into something special without requiring hours in the kitchen.
What’s more, this recipe isn’t just budget-friendly—it’s wonderfully versatile. Got some leftover veggies lying around? Throw them in! You can easily adapt the dish based on what you have on hand. So, whether you’re an experienced cook or a novice just exploring the kitchen, making Potato Pasta (pasta e patate) is not just feasible, it’s fun. In just a few easy steps, you’ll have a bowl of rich Italian goodness ready to savor and share. Let’s get cooking!
Why This Recipe Works
Potato Pasta (pasta e patate) combines humble ingredients with comforting flavors. Utilizing the starch from potatoes, this dish creates a creamy, satisfying texture without the need for heavy cream or elaborate sauces. The simplicity of the preparation and the ease of cooking make it an ideal choice for a weeknight dinner that feels like a special occasion.
Why You’ll Love This Potato Pasta (pasta e patate)
This Potato Pasta recipe is not only budget-friendly but also incredibly versatile. It’s perfect for using up leftover vegetables or adapting to what you have on hand. Plus, it brings a taste of Italian comfort food right to your kitchen, making it a favorite for families and gastronomes alike.
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 17 oz (500 grams) potatoes (about 3 medium) cut into 3/4-inch dice
- 3 ½ cups (840 ml) water or low-sodium vegetable broth, add more if needed
- 1 teaspoon tomato paste
- 1 Parmesan cheese rind (optional)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 7 oz (200 grams) short pasta (fusilli, shells, or mixed pasta shapes)
- 2 tablespoons fresh Italian parsley, chopped
- Extra parsley to serve (optional)
Preparing the Flavorful Base
Sauté the Vegetables
First, start by heating the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Stir in the diced onion, carrot, and celery, allowing them to soften for about 5 minutes. You want the onion to become translucent but not browned—this is where the flavor begins to build!
Add Potatoes and Broth
Next, incorporate the diced potatoes, water or vegetable broth, along with the tomato paste, Parmesan rind, salt, and black pepper. Raise the heat to medium-high and bring this colorful mixture to a gentle simmer. Cover the pot and let it cook for about 8 minutes or until the potatoes are nearly fork-tender.
Stir in the Pasta
Once the potatoes are almost done, it’s time to remove the Parmesan rind. Stir in the short pasta and continue to cook while stirring frequently, keeping the lid slightly ajar. If the mixture thickens too quickly, just add a splash of boiling water to keep everything from sticking.
Finish with Fresh Ingredients
After the pasta reaches that perfect al dente texture, take the pot off the heat. Stir in the chopped parsley for a fresh pop of color and flavor, then taste to adjust the seasoning if you need to. Serve this comforting dish right away, drizzled with a bit of extra virgin olive oil and topped with freshly ground black pepper and grated Parmesan cheese, if desired.
Serving Suggestions
Pair this hearty Potato Pasta with a simple side salad dressed in lemon vinaigrette for a refreshing contrast. Crusty bread also makes an excellent accompaniment to soak up the delicious broth.
Tips for Success
- For a richer flavor, consider adding a bay leaf during the simmering phase.
- If you prefer a thicker consistency, let the pasta cook a little longer or mash some of the potatoes.
- Be cautious with salt, especially if using broth that contains sodium.
Variations
- To enhance the dish, experiment by adding greens like spinach or kale during the last few minutes of cooking.
- For a protein boost, include diced chicken or sausage alongside the vegetables.
- Swap in different herbs like thyme or rosemary for a distinct flavor profile.
FAQs
1. Can I make Potato Pasta in advance?
Yes, you can prepare the dish a day ahead and reheat it on the stovetop. Just add a bit of water or broth to adjust the consistency.
2. What types of pasta work best for this recipe?
Short pasta, like fusilli, shells, or mixed shapes, works excellently. They hold the potato broth well.
3. Is there a vegan option for this recipe?
Absolutely! Omit the Parmesan cheese and use vegetable broth to make it fully plant-based.
4. Can I freeze Potato Pasta?
While it’s possible to freeze, the texture may change after reheating. If you plan to freeze it, consider leaving out the pasta and adding it fresh upon reheating.
5. What can I substitute for potatoes?
For a lighter option, use cauliflower or try a mix of sweet potatoes and regular potatoes for a unique twist.
Potato Pasta (pasta e patate) is more than just a simple meal; it’s a celebration of comfort food and resourcefulness. The blend of flavors creates a dish that’s warm and inviting, perfect for any occasion. Whether you’re cooking for family or entertaining friends, this recipe offers a genuine taste of Italian tradition with a delightful twist. Pair it with your favorite beverage, and enjoy a hearty meal that brings people together.
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Potato Pasta
Potato Pasta brings together creamy potatoes and pasta in a flavorful broth, making it a cozy comfort food ideal for weeknight dinners or entertaining.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 17 oz (500 grams) potatoes (about 3 medium) cut into 3/4-inch dice
- 3 ½ cups (840 ml) water or low-sodium vegetable broth, add more if needed
- 1 teaspoon tomato paste
- 1 Parmesan cheese rind (optional)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 7 oz (200 grams) short pasta (fusilli, shells, or mixed pasta shapes)
- 2 tablespoons fresh Italian parsley, chopped
- Extra parsley to serve (optional)
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Sauté diced onion, carrot, and celery for about 5 minutes.
- Add diced potatoes, water or broth, tomato paste, Parmesan rind, salt, and pepper; bring to a simmer.
- Cover and cook for about 8 minutes until potatoes are nearly fork-tender.
- Remove Parmesan rind and stir in short pasta; cook while stirring with lid slightly ajar.
- Adjust consistency with boiling water if needed.
- Stir in chopped parsley; adjust seasoning, serve warm with olive oil and pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, add a bay leaf during cooking.
For a thicker consistency, cook pasta longer or mash some of the potatoes.
Be cautious with salt if using sodium-containing broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 2mg
