PASTa E PATATE
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 59.14 ml extra virgin olive oil, plus extra for drizzling
- 113.39 g prosciutto or 113.39 g salami, chopped
- 1 white onion, chopped
- 1 celery, roughly chopped
- 1 carrot, roughly chopped
- 1 fresh chili pepper, chopped
- salt & freshly ground black pepper, to taste
- 2 potatoes, peeled and cubed
- 591.47 ml water
- 283.49 g tomato puree
- 283.49 g spaghetti, broken in small pieces
- 118.29 ml pecorino cheese, chopped
- 118.29 ml parmigiano, freshly grated
directions
- Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami and cook until crisp.
- To make the 'soffritto', add vegetables, salt, black pepper and chili pepper. Saute until the onion becomes soft, then add potatoes. Stir to prevent the potatoes from sticking to the pan.
- Add water and tomato puree. Add spaghetti to the pot. Mix together well and add pecorino cheese.
- Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
- Drizzle with olive oil and sprinkle with parmigiano cheese. Allow to cool and thicken, Serve at room temperature.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!