Pasta e patate
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.
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[kofi]- 4 1 large gold potatoes
- 1 1 small onion (finely sliced)
- 1 tbsp butter
- 2 tbsp evoo
- salt and pepper (to taste)
- 1/2 cup white wine
- fresh basil or parsley (to taste)
- 1 cup hot water
- 300 g spaghetti or linguine (or other pasta of choice)
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 da…ready! Pronto! Buon Appetito! :)
You can use all types of short pasta or break spaghetti. You can keep it in the refrigerator for up to one day.
