“One-pot pastas” are a rarity in Italy, however that is an exception (and maybe one of many first in historical past). This recipe comes from Calabria, the place uncooked pasta and potatoes are baked collectively right into a incredible pasta al forno.
Pasta e Patate “Ara Tieddra” | Baked Potato Pasta Recipe
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PASTA E PATATE “ARA TIEDDRA” RECIPE
Makes: One 3.5 quart baked pasta, serves 6-8
Prepare dinner Time: About 1 hour
For this recipe, you’ll need:
6 ¾ cups (1.6 L) tomato puree
Further-virgin olive oil
2 kilos (900 g) russet potatoes, peeled and sliced into skinny rounds
12.5 ounces (360 g) penne pasta
7 ounces (200 g) contemporary pecorino or provola cheese, chopped
Grated pecorino cheese, to style
Bread crumbs for topping
Preheat the oven to 485°F (250°C).
Season the tomato puree with salt and olive oil to style. Unfold a really skinny layer of the tomato sauce within the backside of a 3.5 quart lasagna dish.
Organize a single layer of barely overlapping potato rounds over the tomato sauce. On high of the potatoes, add a sprinkle of salt and oregano, a drizzle of olive oil, and a single layer of penne pasta. Cowl the penne with a beneficiant unfold of tomato sauce, half of the chopped cheese, and a dusting of grated pecorino.
Make a second layer with potato rounds, one other sprinkle of salt/oregano, a drizzle of oil, a second layer of pasta, and the remaining chopped cheese. Cowl all with a heavy layer of tomato sauce from edge to fringe of the dish.
The pasta and potatoes want liquid to cook dinner, so it’s essential so as to add some water at this level. Pour about 2 ounces (60ml) of water into the dish (achieve this by rigorously pouring it into one fringe of the pan). A glass baking dish is useful as a way to see the water degree—it ought to fill about 1 inch (2.5 cm) up from the underside.
Prime the assembled pasta with a beneficiant grating of pecorino, a dusting of bread crumbs, and one final drizzle of olive oil.
Cowl with aluminum foil and bake for half-hour. Take away the foil and bake for an extra Quarter-hour, or till the highest is crispy and crunchy. Don’t fear if it nonetheless looks as if there’s nonetheless liquid within the pan: let the pasta cool for 10-Quarter-hour earlier than serving and the surplus moisture will reabsorb into the pasta and potatoes.
When you take pleasure in this recipe, you would possibly wish to attempt the Neapolitan model of Pasta e Patate—one in every of our favourite dishes! Nonetheless on a potato kick? Take a look at the ridiculously scrumptious “Frico” recipe from northern Italy!