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Ditali Rigati With Potatoes Recipe

Ingredients

How to make it

  • Put some oil in a large pot (consider you will be also be cooking the ditalini in it)
  • add the chopped onion with the rosemary sprig and let cook until soft and golden.
  • Spill in the diced potatoes and toss frequently until the cubes are lightly crisp all over.
  • At this point add the broth and the tomato paste that will give an appetizing flavour and colour to the dish.
  • When the potatoes are done, add the ditali and let cook for another 10 minutes.
  • Once the ditalini are ready remove the rosemary sprig and serve with a little olive oil on top and if you like a little bit of “Tuscan Pecorino”.
  • For an extra touch of Tuscany, serve in small individual earthenware bowls.

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The Cook

PastaToscana Castiglion Fiorentino, Italy

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