Pasta and potatoes is an ancient dish of the Neapolitan tradition, it is part of the so-called "poor dishes" of Neapolitan cuisine and was born with mixed pasta, as it was used to prepare it to consume the leftovers of different types of pasta left in the pantry. In my recipe I used rigatoni, a pasta that, thanks to its shape and striped surface, lends itself well to recipes rich in seasoning.
Time of realization: 30 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 2
180 g of rigatoni
1 large potato
1 clove of garlic
3 basil leaves
1 slice of provolone
extra virgin olive oil
2 slices of bacon (30/40 g)
grated Parmesan cheese
salt (very little)
pepper
Procedure for making Rigatoni with potatoes, bacon and basil
I washed and peeled the potato, cut into cubes and put it to cook in a pot with plenty of water and a pinch of salt. Meanwhile, in a pan, I prepared the dressing, I poured the oil with the garlic clove, the bacon cut into small pieces and the chopped basil leaves (I do it with my hands, it remains more fragrant).
As soon as the potato cubes are cooked, I add the rigatoni and when cooked, drain everything and pour it into the pan with the sauce, I sauté over high heat, add the parmesan and provolone and turn off as soon as it begins to spin.
Plate and add a sprinkling of freshly ground pepper.
The recipe was made by Amerigo Morgia.
