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;
- Fresh chopped parsley.
Preparation:
- Prepare the potatoes: peel the potatoes and cut them into uniform slices;
- Sauté the vegetables: in a saucepan, pour some San Biase extra virgin olive oil and add the finely chopped onion. Sauté until softened;
- 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 let them absorb the flavors. 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 cooked, add the pasta directly to the saucepan with the potatoes and cook until the pasta is al dente. If necessary, add more hot water;
- Season the dish: once the pasta is cooked, turn off the heat and add a generous amount of San Biase extra virgin olive oil, freshly ground black pepper, and a sprinkle of grated Pecorino cheese 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 fundamental role.
