10.11.2009

Past‘ e Patate

Past‘ e Patate
(Pasta and Potatoes)


It's been a bit quiet here this week, but that's only because I've been cooking for blog events due later this month. I wanted to publish this post some days ago, but then Photoshop let me know in no uncertain, non-verbial terms that it doesn't like me anymore and I had to fool around with some other programs for brushing up pictures.

The recipe for pasta with potatoes comes from the highly eloquent blog Anonyme Köche (Anonymous Cooks) by Claudio del Principe, which has recently been turned into a book. As has been noted in the comments of the original post, this dish is "Brutally good." And brutally simple to make.

Past‘ e Patate

Source: Past‘ e Patate by Anonyme Köche

Ingredients:

3 cloves garlic
slice of celery
4 medium potatoes, diced (1.5 cm per side)
100 g diced tomatoes
250 g dried pasta (Gnocchi shape, if possible)
olive oil
nutmeg, salt, pepper to taste

Method:

Heat some olive oil in a pan on medium heat, add the garlic and celery. Add the potatoes and fry briefly. Add the tomatoes and freshly grated nutmeg, salt and pepper to taste.
Cover everything with water and simmer for an hour on low heat with the lid on. Simmer for a further quarter of an hour without the lid, stirring gently.
Boil the pasta until al dente and drain well. Stir in the pasta and let stand for one minute, so the pasta can soak up the sauce. Serve wih some freshly grated parmesan.

1 comment:

Elle said...

This sounds like ultimate comfort food to me. Perfect for the rainy weather we are having.