Pasta and Potatoes (Pasta e Patate)

• porce: 6 servings
• celkový čas: 40 minutes

Ingredience

45 ml extra-virgin olive oil, plus more to serve

1 small yellow onion, finely chopped

1 medium carrot, peeled and finely chopped

1 medium celery stalk, finely chopped

2 medium garlic cloves, minced

1-2 grams red pepper flakes

80 ml dry white wine

450 grams russet potatoes, peeled and cut into 1.5 cm cubes

440 gram can of Roman or cannellini beans, rinsed and drained

1 medium tomato, cored and chopped

15 cm rosemary sprig

2.5 cm piece Parmesan rind (optional), plus 15 grams finely grated Parmesan cheese (60 ml), plus more to serve

Kosher salt and ground black pepper

225 grams short pasta shapes, such as shells, elbows, or gemelli

40 grams lightly packed fresh basil, chopped

Pokyny

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, carrot, and celery; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the garlic and red pepper flakes; cook, stirring, until fragrant, 30 seconds. Stir in the wine and cook until the liquid has evaporated, about 2 minutes.

Stir in the potatoes, beans, tomato, rosemary, Parmesan rind (if using), 1 teaspoon each salt and pepper and 4 cups water. Bring to boil over medium-high, then reduce to low, cover and simmer, stirring often, until the potatoes are just shy of tender, 6 to 8 minutes.

Stir in the pasta. Cook, uncovered and stirring occasionally, until the pasta is al dente and some of the potatoes have broken down to thicken the stew.

Off heat, remove and discard the rosemary and Parmesan rind (if used). Stir in the grated Parmesan and half of the basil. If the stew is too thick, thin with hot water to the desired consistency. Taste and season with salt and pepper. Serve drizzled with additional oil, sprinkled with the remaining basil and with additional grated cheese on the side.