Serves: 6
Total Calories: 449
1 Pour the oil into a large saucepan and add the chopped ingredients except the potatoes. Cook over medium heat, stirring occasionally, until tender and golden, about 15 to 20 minutes.
2 Stir in the tomato paste and salt and pepper to taste. Add the potatoes and 4 cups of water. Bring to a simmer and cook until the potatoes are very tender, about 30 minutes. Crush some of the potatoes with the back of a spoon.
3 Bring about 4 quarts of water to a boil in a large pot. Add 2 tablespoons of the salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Stir the pasta into the potato mixture. Add some of the reserved cooking water if necessary, but the mixture should remain quite thick. Stir in the cheese and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pasta and Potatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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