Pasta e Patate
(Potato Soup)

Pasta e patate is a great winter warmer

Pasta e patate (Potato soup) is a favourite amongst Italians on a cold winter's day. Pasta e patate (potato soup) is warm, filling and full of flavour. The secret of making a good Pasta e Patate (potato soup) is to use a good quality home-made stock.

Serves: 6

Ingredients:

2 oz (60 grams) bacon (finely chopped)
4 oz (100 grams) onion (finely chopped)
2 oz (60 grams) celery (finely chopped)
4 oz (100 grams) carrots (finely chopped)
2 tablespoons parsley (finely chopped)
4 tablespoons olive oil
1 teaspoon red pepper flakes
1 lb (450 grams) potatoes (diced)
2 fresh tomatoes (chopped)
1 1/2 litres of stock
salt (to taste)
4 oz (100 grams) short "ditali" pasta
4 tablespoons pecorino romano cheese (grated)

Method:

1. Finely blend all these ingredients together in a food processor: bacon, onion, celery, carrots, and parsley.

2. Put a large heavy-based saucepan onto a medium heat.

3. Add the olive oil.

4. Add the blended mixture.

5. Add the red pepper flakes.

6. Cook for 3 minutes, until the onion becomes soft.

7. Add the potatoes.

8. Add the tomatoes.

9. Cover the pan, bring to a boil.

10. Once boiling turn down heat so that the soup simmers.

11. Add salt if necessary.

12. Cover the pan and cook for about 20 minutes or until the potatoes are soft.

13. Add the pasta and cook it for the time indicated by the manufacturer. Make sure that it is cooked to “al dente”.

14. Add the grated pecorino romano cheese.

15. Serve hot.

To discover more about Italian food visit the Italian Traditional Food webpage