There is no better comfort food of a steaming dish of pasta and potatoes, a first course that brings everyone together, adults and children. It is a dish of Campania origin, but now known throughout our country.
Everyone prepares it in his own way, following the family recipe and traditions of his own region. Someone loves the somewhat austere version and many others that thick and creamy, but the basic recipe is only one and you can enrich it in many ways. Let's go back over it step by step.

The classic recipe of pasta and potatoes

First you need to peel the potatoes. Choose them yellow paste and not too old.
Then prepare a fried with extra virgin olive oil and celery, chopped carrots and onion. Someone uses the shallot instead of the onion, but it depends a lot on the taste that you want to give to the dish.
Add the diced potatoes small and brown for a couple of minutes.
Then cover with plenty of water and bring to a boil.
Add the pasta (ditalini, tubes or mixed pasta) and cook for the time indicated on the package.
If necessary, add more boiling water.
Adjust by salt and pepper and serve with plenty of ground black pepper and a drizzle of oil.

The extra touch

Someone also adds to the ceiling diced pancetta or cherry tomatoes to give a little color to the dish. The tradition also wants that in the pasta and potatoes the advanced parmesan crust that in cooking it softens and enriches the dish. Excellent recycling idea that also applies to all types of soup and broth.

Recycling idea

For an intelligent recycling, in addition to the parmesan crust, in pasta and potatoes you can put the pasta advancing in the pantry. You can combine different types of short pasta and even break long pasta. The important thing is to add to the hot water first the pasta that has longer cooking and then the others. Lastly, the one that has the least cooking time goes. Avoid the broth very small and also large short pasta such as packages and half sleeves.
You can use either the smooth pasta than striped pasta, but always preferthat of semolina because fresh egg pasta does not adapt well to this preparation.

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