Pasta e Patate
Diced potatoes, pancetta, mismatched pasta, and a touch of tomato form this simple pantry pasta that's perfect for any night of the week!
Servings: 4
Ingredients
- 1 pound small pasta ditalini, small shells, elbows, etc
- 5 medium Yukon Gold potatoes small cubed, about 2 pounds worth
- 2 tablespoons extra virgin olive oil
- 1/4 pound pancetta diced
- 4 cloves garlic sliced
- 1 medium onion diced
- 3 ounces tomato paste
- 3 cups reserved pasta water will not need it all
- salt and pepper to taste
Instructions
- In a large pan over medium heat saute pancetta for 7 minutes in olive oil. Turn heat to medium-low and add in the onion. Cook for 3-5 minutes then add in the garlic and cook for 2 minutes more.
- Meanwhile, bring a pot of salted water (2 tablespoons salt per gallon of water) to boil for the pasta.
- Turn pan heat back to medium and add the potatoes and saute for 5 minutes mixing well. Season the potatoes with a bit of salt. Add in the tomato paste and cook for 5 minutes more, stirring frequently.
- Add 2 cups of water to the potatoes, cover, and keep cooking to further soften the potatoes.
- When the potatoes are almost soft, but not yet fork-tender, cook your pasta to al dente then add to the pan. Reserve all the pasta water.
- Taste test and adjust salt and pepper to taste. Turn off the heat and if desired add some of the reserved pasta water. The dish can be served on the soupy side or quite dry.
- Serve with grated cheese and hot red pepper flakes. Enjoy!
Video
Notes
- Pasta e patate can be served on the soupy side or very dry. Make sure to reserve plenty of pasta water.
- Pancetta can be omitted. Just use more olive oil.
- Leftovers can be saved for up to 3 days. Reheat in the microwave or on the stovetop over medium heat until warm.
Nutrition
Calories: 787kcal | Carbohydrates: 124.1g | Protein: 29.2g | Fat: 212.4g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 689mg | Potassium: 1299mg | Fiber: 10.3g | Sugar: 7.2g | Calcium: 31mg | Iron: 6mg