Maccheroni Alle 5 Pi
Transport your taste buds to the heart of Italy with "Maccheroni alle 5 Pi," a vibrant and comforting pasta dish that celebrates simplicity and flavor. Named after its five key ingredients—pasta, potatoes, parsley, Pecorino Romano, and pepper—this recipe is a masterclass in rustic Italian cooking. Tender maccheroni mingles with creamy diced potatoes and a fresh, garlicky tomato sauce, all brought together with a sprinkle of sharp Pecorino Romano and aromatic parsley. The secret lies in boiling the pasta and potatoes together for a perfectly cohesive dish. Ready in just 40 minutes, this easy, one-pot wonder is perfect for a weeknight dinner or an impressive yet understated meal to share. Serve hot, with a drizzle of olive oil for an authentic, luxurious finishing touch. Keywords: maccheroni alle 5 pi, Italian pasta recipes, rustic Italian cooking, pasta and potato recipe, Pecorino Romano pasta dish.
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Recipe Information
Ingredients
- 400 grams maccheroni (short pasta or elbow macaroni)
- 300 grams ripe tomatoes
- 2 medium potatoes
- 2 tablespoons, chopped fresh parsley
- 50 grams, grated Pecorino Romano cheese
- 0.5 teaspoons black pepper
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 1 teaspoon salt
- 3 liters water
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt.
Peel and dice the potatoes into small cubes (about 1 cm). Set them aside.
Wash and dice the tomatoes into small chunks. If preferred, remove the skins by blanching the tomatoes in boiling water for 30 seconds and peeling them before chopping.
Chop the fresh parsley finely and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic clove (whole) and sauté until golden brown, then remove the garlic.
Add the diced tomatoes to the skillet and cook for 5-7 minutes until they break down into a sauce. Use the back of a spoon to mash slightly, if needed.
Add the cubed potatoes to the boiling water and boil for 8-10 minutes until tender but not falling apart.
After 5 minutes of boiling the potatoes, add the maccheroni to the same pot and cook according to package instructions. Stir occasionally.
Once the pasta and potatoes are cooked, reserve 1 cup of the starchy cooking water, then drain the rest.
Add the drained pasta and potatoes to the skillet with the tomato sauce. Mix well over low heat, adding a splash of the reserved cooking water if the mixture seems dry.
Season with black pepper and stir in the chopped parsley.
Remove the skillet from the heat and sprinkle the grated Pecorino Romano cheese over the pasta. Toss gently to combine.
Serve hot, garnished with extra parsley and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 5.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
