Pasta E Patate

Name: Pasta E Patate
Ingredients: 1/4 cup extra virgin olive oil, plus extra for drizzling; 4 ounces prosciutto or 4 ounces 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; 2 1/2 cups water; 10 ounces tomato puree; 10 ounces spaghetti, broken in small pieces; 1/2 cup pecorino cheese, chopped; 1/2 cup parmigiano, freshly grated

13 ingredients

5 steps

Ingredients

1/4 cup extra virgin olive oil, plus extra for drizzling
4 ounces prosciutto or 4 ounces 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
2 1/2 cups water
10 ounces tomato puree
10 ounces spaghetti, broken in small pieces
1/2 cup pecorino cheese, chopped
1/2 cup parmigiano, freshly grated

Directions

1

Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami and cook until crisp.
2

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.
3

Add water and tomato puree. Add spaghetti to the pot. Mix together well and add pecorino cheese.
4

Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
5

Drizzle with olive oil and sprinkle with parmigiano cheese. Allow to cool and thicken, Serve at room temperature.