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boiling potatoes onion extra-virgin olive oil parsley salt freshly ground black pepper water rigatoni Accompaniment
Viewed: 29 - Published at: 6 years agoIngredients
- 6 medium boiling potatoes (about 2 pounds)
- 1 large onion, chopped
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups water plus additional if necessary
- 1 pound rigatoni or penne
- Accompaniment: freshly grated Parmesan
Method
- Peel potatoes and cut into 1/2-inch cubes.
- In a deep 12-inch heavy skillet cook onion in oil over moderate heat, stirring frequently, until golden brown.
- Add parsley, potatoes, salt, pepper, and water plus additional if necessary to barely over potatoes and simmer, covered, until potatoes are very tender, about 20 minutes.
- While potatoes are cooking, in a 6-quart kettle bring 5 quarts salted water to boil for pasta.
- Cook pasta in boiling water until al dente and drain in a colander.
- Return pasta to kettle and add potato mixture, tossing gently to combine well.
- Serve pasta with Parmesan to taste.
