Sautee the chopped onions and the bacon cubes, then toss in the potatoes cubes, sprinkle with a little white wine, (add the tomatoes if desired) then let the wine evaporate; add the water, a little salt, cover and allow to simmer for half an hour, eventually adding more water little by little if a thinner consistency is preferred. Once the potatoes are done, throw the pasta into the soup and continue cooking for the additional amount of time required for the pasta. Add the fresh basil at last. It is highly recommended that if one likes a thicker, creamier consistency to the soup, one can take out a few ladle spoons of the soup (just before adding the pasta) and puree them, adding the lot back into the main pot only once the pasta has finished cooking ( to assure the pasta cooks better in a clear soup). Top with parmesan cheese and Buon appetito! Hope you enjoy it.
A rich, creamy soup ( Naples tradition)
- 3 large potatoes (cut into cubes)
- bacon lardons (or Parma prosciutto cubes)
- olive oil
- white wine (optional)
- 4 small tomatoes
- fresh basil
- 875 millilitres water
- durum wheat pasta (small, i.e. ditali, ditalini etc)
- 142 grams parmesan cheese
Pasta E Patate (Pasta and Potatoes) is a community recipe submitted by srivo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.