Pasta E Patate


1 lb. potatoes
1/4 cup olive oil
6 oz. short pasta
1 onion cut into julienne
4 tbs. grated Parmigiano
4 ripe tomatoes

How to make the Pasta E Patate – Short Pasta with Potatoes:

Peel and dice the potatoes and simmer in 2 qts. of water until they are done. Prepare a soffritto with olive oil, onion and chopped tomatoes. When the vegetables are tender, but not brown, add to the potatoes. Add salt and pepper to taste and bring to a boil. Add the pasta and cook till al dente. Remove from fire, add 2 tbs. Parmigiano, let it rest for a few minutes and serve with the rest of the grated cheese.

Always add more water or broth if soups get too thick while cooking.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at