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  • Pasta e Patate
    Recipe contributed by Vincenzo Chierchia
    • 400 grams (little over 14 ounces) of potatoes
    • 10 leaves of basil
    • One onion
    • 300 grams (10.7 ounces) of pasta (I prefer orecchiette)
    • 400 grams (little over 14 ounces) of tomatoes peeled
    • Pepper to taste
    • 4 tablespoons olive oil
    • Salt
    Peel potatoes and cut them in little cubes. Put potatoes into a pot, with 4 tablespoons of olive oil. Add water and smashed tomatoes to just cover the potatoes. Chop the onion and put it together with basil and other ingredients. Add a coffee spoon of salt and a little bit of pepper. Bring the pot to boil and let it cook with very moderate fire. Do not let it become too dry. After approx. 45-50 minutes get another pot and cook the pasta. Be careful to drain pasta when it is 85% cooked. Then put pasta together with potatoes (a little bit of the pasta's water could be added, if potatoes get too dry) and let all cook for 1 minute. Switch off the fire, let the pot rest for a little while. Turn seldom with a spoon (better if it is a wooden device), the secret is the passion. Serve but not too hot. Serves 4 people. Buon appetito.

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