Pasta and Potatoes Pasta E Patate
Cozy up with a bowl of Italian comfort food with this hearty Pasta and Potatoes ("Pasta e Patate") recipe. This rustic dish combines creamy diced potatoes, small pasta shapes like ditalini, and a medley of aromatic vegetables—including onion, celery, and carrot—simmered together in a flavorful vegetable broth. Infused with the optional richness of a Parmesan rind, every bite boasts a velvety texture and comforting flavor profile. Finished with fresh parsley and a generous sprinkle of grated Parmesan cheese, this one-pot wonder is as simple as it is satisfying. Perfect for busy weeknights or a cozy family dinner, this traditional Italian recipe is a delightful way to embrace wholesome comfort food while making the most of pantry staples like potatoes and pasta.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (chopped) onion
- 1 chopped celery stalk
- 1 small (chopped) carrot
- 2 minced garlic cloves
- 3 medium (peeled and diced) potatoes
- 1 cup (halved) cherry tomatoes
- 4 cups vegetable broth
- 1 cup dried pasta (small shapes like ditalini or tubetti)
- 1 piece Parmesan rind (optional)
- 2 tablespoons (chopped) fresh parsley
- to taste salt
- to taste black pepper
- 0.5 cup (grated, for serving) Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, celery, carrot, and a pinch of salt. Sauté for about 5 minutes until softened and fragrant.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the diced potatoes and cherry tomatoes to the pot, stirring to coat them in the aromatic base.
Pour in the vegetable broth and add the Parmesan rind if using. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 10 minutes, allowing the potatoes to soften slightly.
Add the dried pasta to the pot, stirring well to distribute it evenly.
Cook the mixture uncovered for 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Add more broth or water if the mixture becomes too thick.
Once the pasta is cooked and the potatoes are tender, remove the Parmesan rind if used.
Stir in the chopped parsley and season with salt and black pepper to taste.
Ladle the Pasta e Patate into bowls and top each serving with a generous sprinkle of grated Parmesan cheese.
Serve warm and enjoy!
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 5550 mg | 241% | |
| Total Carbohydrate | 384.1 g | 140% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 40.4 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6362 mg | 135% | |
*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.
