Pasta with Potatoes (Sardinia)
Ingredients: 3 potatoes, 1/2 or 1/4 bell pepper, 1/2 onion, 1 stalk of celery or in my case a piece of the root, 1 carrot, 3 tablespoons of tomato pulp, 150g short pasta (I had spaghetti which I broke in a linen napkin), salt. Optional: grana (a type of parmesan), speck (smoked meat) - I added raw on top or sausage without casing added from the beginning in the pot.
To prepare a delicious and comforting soup, we start by sautéing the grated carrot, celery (which can also be finely chopped), and onion in a deep pan with a little oil. We add a pinch of salt to help release the flavors and juices from the vegetables. We stir constantly to ensure that the ingredients soften evenly, allowing the flavors to combine wonderfully.
After a few minutes, when the vegetables are tender, we add the potatoes, diced or sliced, depending on preference. We mix well to ensure all the ingredients blend harmoniously. Then, it's time to add the tomatoes, diced or even puréed, and enough water to cover all the ingredients. We let everything simmer over medium heat for about 20-30 minutes, making sure to check occasionally. It is important to ensure that the potatoes soften but remain whole and do not crumble in the pot.
Once the boiling time is up, we remove some of the potatoes, which we will keep separate, to give the soup a more interesting texture. We let the soup cool slightly, and in the meantime, we boil the pasta in a pot of salted water, according to the package instructions. The pasta will add extra consistency and flavor to our soup.
Once the soup has cooled, we use an immersion blender to blend it until we achieve a creamy consistency. If we do not have a blender, we can use a potato masher, being careful to achieve a uniform texture. After completing this step, we add the drained pasta and the potatoes we set aside, gently mixing to avoid crushing them.
The soup is now ready to serve! We can garnish it with grated cheese on top, which will melt and provide a savory taste, or, depending on preference, we can leave it plain. Personally, I also like to add a few slices of speck, finely chopped, which bring a pleasant contrast and a note of flavor. If you prefer, you can add sausage meat or even slices of sausage at the beginning of the process, along with the other ingredients. In this case, it will not be necessary to blend the soup, leaving it more rustic and full of textures. This soup is perfect for a chilly day, being not only nourishing but also comforting. Enjoy your meal!
