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Milk Street Bowtie Pasta and Potatoes (Pasta e Patate)

Pasta and Potatoes (Pasta e Patate)

6 Servings

40 minutes

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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 recent 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.

6

Servings

Tip

Don’t use Yukon Gold or waxy potatoes for this. High-starch russets are best because they break down more readily. When stirring, don’t fret if the potatoes begin to break apart. This helps the consistency of the stew.

40 minutes

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
1/4-1/2 teaspoon red pepper flakes
1/3 cup dry white wine
1 pound russet potatoes, peeled and cut into ½-inch cubes
1 15 1/2-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 ½ ounce
Parmesan cheese, finely grated (¼ cup), plus more to serve
Kosher salt and ground black pepper
8 ounces short pasta shapes, such as shells, elbows or gemelli
1/2 cup lightly packed fresh basil, chopped
Ingredients
  • 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

  • ¼-½

    teaspoon red pepper flakes

  • cup dry white wine

  • 1

    pound russet potatoes, peeled and cut into ½-inch cubes

  • 1

    15½-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 ½ ounce

  • Parmesan cheese, finely grated (¼ cup), plus more to serve

  • Kosher salt and ground black pepper

  • 8

    ounces short pasta shapes, such as shells, elbows or gemelli

  • ½

    cup lightly packed fresh basil, chopped

Directions

Pasta and Potatoes (Pasta e Patate)

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