Ingredients:
- 250 g di Filotea Sunday pennette
- 4 small vitellotte potatoes
- 1 clove of garlic
- Extra virgin olive oil
- Grated parmesan
- Chilli to taste
- Salt to taste
preparation:
Wash the potatoes well and peel them. Rinse them several times and cut them into about one centimetre cubes.
In a large skillet brown the garlic with a little chilli and plenty of extra virgin olive oil. Add the cubed potatoes after removing the clove of garlic.
Stir the potatoes for a few minutes so they absorb the flavoured oil, then add a little hot water, cover and cook over a low heat for about ten minutes, making sure they don’t become too dry. If this happens add a little warm water.
Meanwhile, boil the pasta for 5 minutes, drain it and add it to the cooked potatoes.
Sprinkle with grated Parmesan and quickly toss everything together.
Serve very hot and enjoy!
Buon appetito!
Ringraziamo Alessandra Barbone, Foodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
