Ingredients :
- 200g of short pasta (such as ditali or maltagliati);
- 2 medium potatoes;
- 1 small onion;
- 2 ripe tomatoes;
- 1 red chili pepper (optional);
- San Biase extra virgin olive oil;
- Grated pecorino cheese;
- Salt and pepper;
- Chopped fresh parsley.
Preparation:
- Prepare the potatoes: Peel the potatoes and cut them into uniformly sized slices;
- Brown the vegetables: pour some San Biase extra virgin olive oil into a saucepan and add the finely chopped onion. Fry everything;
- Add tomatoes and chili pepper: Add the chopped tomatoes and chili pepper, and cook for a few minutes until the tomatoes soften;
- Cook the potatoes: Add the potatoes to the saucepan and stir to coat them. Pour in enough water to cover the potatoes and bring the water to a boil. Add salt;
- Cook the pasta: When the potatoes are almost done, add the pasta directly to the pot with the potatoes and cook until the pasta is al dente. Add more hot water if necessary;
- Season the dish: once the pasta is cooked, turn off the heat and add a generous dose of San Biase extra virgin olive oil, freshly ground black pepper, and a sprinkling of grated pecorino if desired;
- Serve: garnish with chopped parsley and another drizzle of raw extra virgin olive oil.
This simple yet delicious dish highlights the authentic flavors of Calabrian cuisine, where extra virgin olive oil plays a key role.
