Pasta e patate is classic Italian comfort food, a stewy combo of tender
potatoes that have been simmered until they begin to break down, creating a
velvety sauce for the pasta that cooks right in the mix. We learned several
versions on a visit to southern Italy; our recipe combines the qualities we
liked in those, and includes beans (canned, for convenience). Roman beans,
which are firm yet creamy, also are known as borlotti or cranberry beans; if
not available, look instead for pink beans. If you have a piece of Parmesan
rind, toss it into the pot; it will infuse the stew with umami and an extra
layer of flavor.

Italians typically cook a mix of dried pasta shapes into this
dish—it’s a way to use up odds and ends in the pantry—so feel free to add
whatever you like, though short, smallish shapes are best.

Ingrediants
3 tablespoons extra-virgin olive oil, plus more to serve
1 small yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
2 medium garlic cloves, minced
? to ? teaspoon red pepper flakes
? cup dry white wine
1 pound russet potatoes, peeled and cut into ?-inch cubes
15?-ounce can Roman beans (see headnote), rinsed and drained
1 medium tomato, cored and chopped
6-inch rosemary sprig
1-inch piece Parmesan rind (optional), plus ? ounce Parmesan
cheese, finely grated (? cup), plus more to serve
Kosher salt and ground black pepper
8 ounces short pasta shapes, such as shells, elbows or gemelli
? cup lightly packed fresh basil, chopped

Directions
1. In a large Dutch oven over medium, heat the oil until
shimmering. Add the onion, carrot, and celery; cook, stirring
occasionally, until lightly browned, 4 to 6 minutes. Add the garlic and
red pepper flakes; cook, stirring, until fragrant, 30 seconds. Stir in the
wine and cook until the liquid has evaporated, about 2 minutes.

2. Stir in the potatoes, beans, tomato, rosemary, Parmesan rind (if
using), 1 teaspoon each salt and pepper and 4 cups water. Bring to
boil over medium-high, then reduce to low, cover and simmer, stirring
often, until the potatoes are just shy of tender, 6 to 8 minutes.

3. Stir in the pasta. Cook, uncovered and stirring occasionally, until
the pasta is al dente and some of the potatoes have broken down to
thicken the stew.

4. Off heat, remove and discard the rosemary and Parmesan rind (if
used). Stir in the grated Parmesan and half of the basil. If the stew is
too thick, thin with hot water to the desired consistency. Taste and
season with salt and pepper. Serve drizzled with additional oil,
sprinkled with the remaining basil and with additional grated cheese
on the side.


From the Milk Street Cookbook 2017 - 2025




?Also from the Milk Street? episode Italian Classics:

Favorite Italian Classics | Milk Street TV Season 7, Episode 722

Ginny Butterfield
Cranberry Twp, Pa