Pasta e Patate
I russet potato, large, peeled and diced small
2 celery stalks, washed and diced small
¼ red onion, diced small
2 garlic cloves, peeled and thick sliced
2 tablespoons of olive oil
1lb pasta shells, medium size
7 cups of water
1 1/4 teaspoon of salt
1/8 teaspoon of black pepper
In a medium size stock pot, sauté the onions, garlic, and celery in the olive oil for about 7 minutes, until they get a little color. Add the potato, salt, pepper, and the water. Raise the heat and bring to a boil. Boil for seven minutes. Add the pasta and cook, stirring occasionally, for ten minutes. Adjust salt. Serve immediately, sprinkled with pecorino romano cheese.
Larry’s tips: After plating, each dish can be drizzled with a bit of extra-virgin olive oil. It’s a bonus when a potato square is nestled in a pasta shell, so make sure you appreciate it.