Tuesday, June 26, 2007

Recipe: Dina's Pasta 'n' Potatoes

This rustic pasta is a great dish on a cold, rainy day when you need something to warm you up!

1 pound any small pasta
1 large onion, chopped
6 cloves crushed (not chopped) garlic
Pinch of chili flakes
1/4 cup olive oil
1 bunch fresh oregano, chopped
5 medium white potatoes, diced
3 cups vegetable stock
5 roma tomatoes, chopped
1/2 cup chopped chunky parmesan cheese
Olive oil to taste
Salt & pepper to taste

Prepare pasta according to package directions, al dente style. Meanwhile, in a medium-sized pot, sauté onion, garlic and chili flakes in olive oil until tender. Add oregano, potatoes and stock. Cook until potatoes are barely tender; add tomatoes. Continue cooking until potatoes are done.

Remove half of the soup and puree with a hand blender. Pour back into the pot and cook for one minute. Adjust the thickness with extra stock if necessary. Add pasta and cheese; garnish with additional chopped oregano and, if desired, drizzle with olive oil before serving.

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