Pasta with Potatoes
potatoes and pasta
PUBLISHED March 11, 2024
This starch-on-starch dish, a stewlike combination of little more than the two main ingredients and canned tomatoes, may seem to be the most unlikely ever. But it’s actually a satisfying, traditional Neapolitan dish, maybe all the more enjoyable because it breaks the rules.
It’s best when the pasta is cooked until it is fat, juice-laden and quite soft, so there's no need to seize the ideal al dente moment. Nor is there any need to worry about the ''correct'' pasta shape; pasta with potatoes is good with several different shapes, in varying quantities, preferably broken.
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