Mixed pasta soup with potatoes

Pasta with potatoes is a Classic of Italian cuisine, a poor dish Nutritious, Creamy and Tasty ideal on a cold spring day! The Recipe, is very Simple and Economical, is widespread in all regions of Italy, each with its own variant! The best known is perhaps the Neapolitan Pasta and Potatoes, the one with Provolone that spins, the Pancetta and the Parmesan crusts. My version, however, is the SICILIAN one (very similar to the Apulian one): only potatoes and fried onion, carrots and celery. A super simple and easy recipe to prepare "in white", with "more broth" or "dry".

As for the pasta format, there is no doubt, Short Pasta! Being a poor dish, Pasta with potatoes should be prepared with Mixed Pasta. Today, however, if you are looking for Mixed Pasta, you will find it of excellent brands and even at very high prices, it has become a real swanky! Alternatively you can use the classic tubes or spirals, it will be excellent all the same!

Ingredients

250 gr mixed pasta

600 gr potatoes already cleaned

1 white onion

1 optional carrot

1 optional celery stalk

2-3 tomatoes 

olive oil

salt and pepper

parsley rosemary, sage

grated cheese parmesan, pecorino cheese

PROCEDURE

In a pot pour a generous round of olive oil. Add a little chili (optional) and chopped onion. Add the chopped carrot and celery and fry over low heat. In the Simple Version you can use only onion and add 1 clove of garlic. In addition, you can perfume the sauté with a spring of Rosemary and 1 leaf of Sage. Meanwhile, peel the potatoes and cut them into small pieces, add them to the sauté and stir. If you want, add the chopped tomatoes to color your pasta a little and potatoes otherwise leave it blank. Add water until the potatoes are completely covered. Add salt and chopped parsley. Cover and cook. When the potatoes are cooked, add the necessary amount of water and cook the pasta. You decide whether to leave the pasta with more or less broth. When cooked, remove the pot from the heat and add grated cheese and chopped fresh parsley. The pasta and potatoes is already creamy of its own but with the addition of cheese it will become even more! If you want it to thread, add the Provolone as in the Neapolitan version. Serve with a drizzle of raw oil.