Pasta e Patate: how to cook a Neapolitan classic

Of course, with an ingenious recipe, it makes sense not to offer two starchy fillings – a gourmet meal should not be filling. But pasta with potatoes – or pasta with potatoes, as the recipe sounds a little more refined – is an inexpensive recipe to fill your stomach. And most importantly: It tastes good, you can fry the inside of the salsiccia if you wish. If leftovers are to be used, chopped bacon or finely chopped meat from the day before should also work. You can also add peperoncino or garlic to the perfume. Mälzer adds diced sun-dried tomatoes that require little effort and add flavor. Potato and pasta dishes can easily be varied. Some fry diced potatoes like rösti and finally mix it into pasta to enhance its roasted flavor. In Italy, people like to mix lean green beans or – quite heartily – borlotti beans. Potato and pasta casseroles of any kind work too, you just have to make sure they don’t get too dry Potatoes are low in calories A potpourri like this is always nutritious. Potatoes are the healthier part, 100 grams of them contain 74 calories and more fiber, more vitamin C, more folic acid and more potassium than pasta. The same amount of cooked pasta puts twice as much on your plate at about 160 degrees. calorie. Whole wheat pasta is at least comparable to potatoes in terms of magnesium and iron content. Pasta, on the other hand, contains a welcome amount of carbohydrates when you’re really craving it.
Source : Blick