Sort ingredients
evelines1999
QR Code
Listen
Pdf
To prepare the pasta and potatoes, first peel the potatoes, then wash and dry them thoroughly with a clean cloth and cut them into cubes.
Clean the shallot and chop it finely, then chop the rosemary as well.
Bring a large pot of water to a boil, salt it when it boils, which will be used later to cook the pasta and to extend the sauce.
Heat the extra virgin olive oil in a pan, add the shallot and the chopped rosemary and let them sauté for a few minutes, being careful not to burn them.
Now add the diced potatoes and cook them, stirring often and adding a ladle of boiling water at a time as needed; it will take about 20 minutes.
When the potatoes are almost cooked, adjust the salt and pepper.
In the meantime, the water for cooking the pasta will have come to a boil, so cook it, then drain it al dente directly into the pan with the potatoes.
Mix well and finish cooking by adding some of the pasta cooking water as needed: by combining pasta and potatoes in the same pan, a delicious cream will form thanks to the starch released by the pasta and potatoes.
Finally, season with some thyme leaves and pepper to taste, turn off the heat, and drizzle with a bit of raw extra virgin olive oil.
Your pasta and potatoes are ready to be enjoyed while still hot!