Recipes

PASTA AND POTATOES
  • Ingredients
  • 1 full load of pasta dough made into small macaroni
  • 1/4 cup extra-virgin olive oil
  • 1 onion, peeled and coarsely chopped
  • 4 thin slices pancetta, coarsely chopped
  • 2 stalks celery, thinly sliced
  • 3 large carrots, peeled and cut into large pieces
  • 1 (14 -1/2 ounce) can diced tomatoes
  • 2 quarts water
  • 4 potatoes, peeled and cut into 1-inchcubes and divided
  • freshly ground black pepper to taste
  • 1 sprig fresh rosemary
  • salt to taste
Directions
  1. Heat olive oil in a heavy-bottomed soup pot
  2. Add the onion and pancetta
  3. If pancetta is unavailable, substitute lean salt pork or bacon blanched in boiling water to remove the smoked flavor
  4. Cook over medium heat for a few minutes until the onion just begins to soften
  5. Add the celery, carrots, and tomatoes, stir to coat with the oil, and gently saute for 5 minutes
  6. Add the water, half the cubed potatoes, pepper, and the rosemary
  7. Bring the soup to a boil then simmer for about 45 minutes, stirring occasionally
  8. The potatoes should be very soft so that the starch thickens the soup and creates a creamy texture that blends the flavors of the rosemary and tomato
  9. Add the rest of the potatoes and salt, and cook until the potatoes are just about tender, adding more water if necessary
  10. Then add fresh pasta and cook until al dente.


© 2026 Recipe Tour. All Rights Reserved. Other terms, conditions, and restrictions may apply.
Please see Terms & Conditions and Privacy Policy on Site for details.