Pasta Potata – Pasta and Potato Soup - Featured Recipe - CookingDistrict.com
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Pasta Potata – Pasta and Potato Soup

photo by joannapoe
It was twilight in the foothills of the Catskill Mountains in New York State while my brother and I played outside while the air smelled like snow. We went to bed in anticipation of a school closure, a day of sledding and having our first bowl of Pasta Pa-don (how our family pronounced it). We woke with excitement to a snow covered winter wonderland and to the smell of my father cooking garlic and oil in the kitchen. We grabbed our sleds and ran outside for a chilly day with the anticipation of being warmed by ‘Pasta Pa-don’.
Categories: Pasta, Soups, Vegetables
photo by joannapoe
Step 1
1 • Onion • diced
3 • Garlic cloves • sliced
10 • Roma tomatoes
16 oz • Can Roma tomatoes
6 • Oregano sprigs
6 • Basil sprigs
6 • Thyme sprigs
10 • medium Potatoes • diced
1 pinch • crushed red pepper flakes
4 cup • Chicken broth
1 lb • Ditalini pasta • cooked
Caramelize onions and garlic, once golden brown add red pepper flake and stir.

Add fresh tomatoes and cook covered until water is cooked out, about 15 minutes.

Add canned tomatoes and chicken stock. Blend with hand blender, until smooth.

Add potatoes and herbs wrapped in cheese cloth. Cook potatoes until tender. Simmer for 45 minutes to one hour.

Remove cheese cloth. Add cooked pasta, fresh basil and parsley.

Recipe courtesy of Executive Chef Luke Forzano, Loews Portofino Bay Hotel at Universal Orlando, Orlando, FL
Notes

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