Pasta With Potatoes Recipes

Steps:

• Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan; season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
• Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.

Steps:

• Put several cups of water in a pot on stove, and keep it at a simmer. Place olive oil in a large saucepan, and turn heat to medium. If you're using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. (If you are omitting the meat, proceed to the next step.)
• Add potatoes, garlic and chiles and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes.
• Add tomatoes and their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook uncovered, stirring occasionally to break up the tomatoes and prevent sticking.
• While potato mixture is cooking, break long dried pasta, like spaghetti, into several lengths; place cut pasta, like ziti, in a bag, and break it up with the back of a pot or a hammer. After potato mixture has simmered for about 10 minutes, add pasta and plenty of salt and pepper to pot. Simmer, stirring and adding the simmering water as necessary; mixture should remain thick and stewy, never dry.
• When potatoes are tender and pasta quite tender - this will take 20 minutes or more - the dish is done. (It may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks; it's likely that you will need to add more liquid when you reheat.) Check the seasoning, and add some crushed red pepper flakes, black pepper or salt if needed. Serve hot, in bowls.

Steps:

• Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon zest, salt and pepper. Cook over low heat for 2 minutes. , Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese.

Steps:

• In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
• Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.

Steps:

• Place all pesto ingredients except the oil in a food processor and process well. With the machine still running, add oil and blend until the consistency of soft butter.
• In covered saucepan, cook beans in salted water for 2-3 minutes.
• Add potatoes and cook until tender about 8-10 minutes.
• Meanwhile, cook pasta according to the instructions on the pasta package. Drain pasta.
• Drain the potatoe/Green bean mixture reserving 2-3 T. of the liquid.
• Add the liquid to the pesto and toss with butter.
• Combine pesto, vegetables and pasta and toss until well coated.
• Salt and pepper to taste.
• Serve with grated Parmesan Cheese.