Pasta And Potatoes
Ingredients
- 4 medium-sized waxy potatoes diced
- 7 oz large pasta shapes e.g. shells or large ribbed macaroni
- 1 large onion peeled and finely chopped
- 1 green chilli pepper seeds removed, finely chopped (optional)
- 2 large ripe tomatoes
- 5 floz hot chicken stock
- 4 floz olive oil
- oregano
- salt and pepper
garnish with:
- sprigs of basil
- 4 tbsp additional diced ripe fresh tomato flesh
Instructions
- Bring a large pan of salted water to the boil ready to cook the pasta. Heat 6 tbsp of the oil in a wide, deep fireproof casserole dish and sweat the onion and chilli pepper, if used, over a low heat for 10 minutes, stirring frequently.
- Add the diced potatoes and continue to cook over a low heat while stirring for 5 minutes.
- Chop the tomato flesh coarsely and stir into the saucepan with a generous pinch each of oregano, salt and freshly ground pepper; stir and turn all the ingredients while cooking for 2 - 3 minutes.
- Add the stock and stir again. Cook and simmer for 5 minutes or until the potato is just tender. Add more salt to taste.
- Turn off the heat. When the pasta is tender but has still plenty of 'bite' left in it, drain, reserving about 8 fl oz (220 ml) of the cooking water.
- Add the pasta to the contents of the saucepan and stir over a low heat for about 5 minutes. This should complete the cooking of the pasta.
- Add some of the reserved cooking water if the liquid in the pan reduces appreciably, as the finished dish should be very moist.
- Turn off the heat and leave to stand, uncovered, for 10 minutes, to allow the flavours to blend, then transfer to heated bowls.
- Drizzle about 1/2 tbsp olive oil over each serving, season with a little freshly ground pepper and garnish with sprigs of fresh basil and some diced tomato flesh.
Calories: 654 kcal
Carbohydrates: 83 g
Protein: 13 g
Fat: 31g
Saturated Fat: 4 g
Cholesterol: 1 mg
Sodium: 115 mg
Potassium: 1303 mg
Fiber: 8 g
Sugar: 8 g
Vitamin A: 600 IU
Vitamin C: 56 mg
Calcium: 53 mg
Iron: 3 mg