2 tablespoons olive oil
1/2 minced pancetta or bacon, optional
3 or 4 potatoes cut into bite sized pieces,
about 1 1 /2 pounds
1 tablespoon chopped garlic
I teaspoon crushed red pepper flakes
1 28 ounce can plum tomatoes, not drained
1 1/2 pounds assorted dried pasta
salt & black pepper to taste.
simmering water, along with the
Put several cups of water on stove and keep
it at a simmer. Place oil in a large sauce
pan at a medium heat , and if using meat,
add to the oil, stirring occasionally until
crisp, about 10 minutes, Add potatoes,
garlic,& red pepper flakes. Raise heat to
medium high, stirring occasionally till
potatoes begin to brown, about 10 minutes.
Add tomatoes and their juice along with 2
cups of pasta. Turn heat down to medium low and cook uncovered,.stirring occasionally to break up
the tomato and prevent sticking. After potato mixture has simmered for about 10 minutes add pasta, salt& pepper and
simmering water as necessary to have a
stewy, thick mixture. Pasta & potatoes
should be quite tender, in about 20 minutes.
dish is done.
(lt may be covered and refrigerated for a
day or two, or placed in a covered container
in the freezer for several weeks; you will
likely have to add liquid when re-heating.
Also check for seasoning). Serve hot in
bowls. Serves 8
This recipe was usually served on Fridays,
when we could not eat meat. Mainly, it is a
satisfying traditional Southern Italian dish.
For me, it is a comfort dish, and it brings back
a lot of memories.