pasta con patate

INFORMATION This is a staple of the food from where I come from in the Salento. Its a brilliant easy plate to cook, you can add a little bit of hot pepper to it if you like.Above is a picture of my village or town and around midday every day you can smell the family cooking up stuff like this.

• 
  

  2 people

  400 Kcal per portion

  fix media

  ready in 45 minutiricetta light

  INGREDIENTS

  
  

  160 g of potatoes

  1 liter of vegetable broth

  1 tablespoon extra virgin olive oil

  1 shallot

  100 ml white wine

  2 tbsp tomato puree

  oregano

  timo

  Marjoram

  4 Sage leaves

  Salt

  120 g of pasta

  20 g grated Parmigiano Reggiano

  freshly ground black pepper

  PREPARATION

  
  

  Wash the potatoes, Peel and cut them into cubes of about one centimeter.

  Heat the broth.

  Put the oil in a pot of soup, add finely chopped shallots and sauté on medium flame until golden.

  Add potatoes and sauté at medium heat for a few moments.

  Join the wine, tomato, a pinch of oregano, thyme and Marjoram and Sage well washed. To return to the boil, add a ladle of vegetable broth and cook over medium heat for 20 minutes to pot. Stir from time to time and whether the Fund should dry out too much cooking, add a little broth.

  After the time of cooking potatoes, add the hot broth, bring to a boil, season with salt and toss the pasta.

  Cook for the cooking time of the chosen type of dough, turning pretty often with a wooden spoon to prevent attacks on the soup.

  Finishing the cooking time, add the grated Parmesan cheese and pepper.

  Serve with a little olive oil, raw