Pasta And Potatoes Recipes

Today I want to present the recipe for pasta and potatoes, a traditional dish of Italian cuisine and a traditional Neapolitan cuisine.

In different regions of Italy, pasta and potatoes served soupy. Instead, as we say in Naples, pasta and potatoes to be good must be "apt", that must be dense and dry.

For ensuring the success of the recipe are of fundamental importance the type of pasta - I prefer tubettoni or mixed pasta - and of course potatoes. The potatoes are definitely the best ones yellow flesh, and if your recipe for pasta and potatoes you have the opportunity to use the harvested potatoes from your garden goodness and satisfaction in preparing it will be even greater.

Here's how to prepare our pasta and potatoes.

Ingredients for 4 people
Ingredients for pasta and potatoes

• 300 g of pasta or mixed type tubes - my preferita600 g potatoes
• 1/2 onion
• celery
• 150 g of tomato puree

a few basil leaves

• 1,5 l water
• salt
• oil

times

• Preparation: 10 m
• Cooking time: 30 m
• total: 40 m

process

How do you prepare the pasta and potatoes

Wash, peel and cut the potatoes into cubes large enough.

1. Chop the onion and celery stalk and sauté with oil.

2. Add the tomatoes and cook for five minutes.

3. Put the potatoes in the pot and let them cook for a few minutes, stirring.

4. Cover with water, add salt and cook over moderate heat for about 30 minutes with the lid.

5. Dropped the pasta and cook for the cooking time.

- My advice-know with exactness how much water is necesseria to obtain a dense and dry pasta and potatoes is difficult.

So rather than fill the water pan with potatoes, I recommend you protect yourself in a saucepan of boiling water to be added as and when required.

6. When cooked, let rest in the pan off the heat for about ten minutes and serve nice and steaming hot!

Recipe Making Pasta and Chickpeas

In winter, when it's raining outside and it's cold, nothing is better than a nice plate of pasta and chickpeas. So here's a terrific recipe for pasta and chickpeas to try this week.

The pasta and chickpeas is a traditional dish of Italian cuisine, simple, tasty and substantial. In fact, the chickpeas are among the most calorie vegetables. In addition to being rich in starch, vitamins and fatty acids ( linoleic acid), also contain saponins, substances that help eliminate triglycerides and cholesterol from the gut, and have a good percentage of cellulose.

The recipe for pasta and chickpeas has several variants. I prefer a simple recipe without adding many ingredients to taste better the flavor of the pasta and chickpeas, which like all the soups to be perfect must be dry,"apt".

So here is the procedure to prepare the pasta and chickpeas.

Ingredients for 4 people
Ingredients pasta and chickpeas

• 500 g boiled chickpeas
• 300 g of paste-type tubes
• 1 red onion
• 1 carrot
• 1 stalk of celery
• 3 tablespoons of tomato paste
• 5 tablespoons of olive oil
• rosemary

process

How to prepare pasta and chickpeas

1. Start the night before to soak the dried chickpeas in cold water.

2. Bake until the beans are soft.

3. Finely chop celery, carrot and onion - I have them grated - and sauté the chopped 5 tablespoons olive oil, adding the chopped rosemary.

4. Add the drained chickpeas and saute the cooking water. Add the cooking water or vegetable broth and tomato sauce.

5. Let flavor over low heat for fifteen minutes.

When it boils dropped the pasta and simmer, add salt and pepper, then serve hot with a nice sprig of rosemary and a dash of olive oil.