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Pasta e patate is a classic Italian first course par excellence, very tasty, son of the peasant tradition of the island. Sicily, of course. A poor dish, made with simple and genuine products. Sicilian pasta with potatoes is a little different from that cooked in other Italian regions. Indeed, thanks to the addition of saffron, the Sicilian version takes on a spicier flavor and a more colorful appearance. Some variants, typical of certain areas of the island, include the addition of wild fennel, an ingredient capable of giving even more character and aroma.
Recommended products for this recipe:
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
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Pasta e patate
Ingredients
Instructions
Cut the onion into fine slices, add to a large pot together with the butter and extra virgin olive oil.
Once the onion turns gold, add the potatoes, let them sizzle for a couple of minutes, then add salt and pepper and 1/2 cup of white wine. Cover and let go for 5-6 minutes high heat.
Open the lid of the pot to evaporate the alcohol, add 1 cup of hot water with the saffron powder dissolved in the water. Season with salt and pepper and basil and cook for 25/30 minutes.
Cook the spaghetti or other pasta of your choice separately, drain them from the water and add the potato sauce to the pot. Add a little Parmigiano Reggiano and da daโฆready! Pronto! Buon Appetito! :)
Note
You can use all types of short pasta or break spaghetti. You can keep it in the refrigerator for up to one day.
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