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Orecchiette with Potatoes

Orecchiette con Patate


3/4 pound orecchiette

3 medium size yellow potatoes, peeled and cut into bit size pieces

2 cups fresh tomato sauce

Grated Pecorino cheese

Salt to taste

1/4 cup fresh parsley or mint, minced


Cook the potatoes in salted water in a large pasta pot. Remove them with a slotted spoon and allow them to drain. Stir the orecchiette into the same water and cook as directed. Drain the orecchiette and set them aside.

Heat the tomato sauce in the empty pasta pot; stir in the potatoes and orecchiette and toss gently to coat. Sprinkle with the cheese and add salt if needed. Serve.

Note: It is customary to serve this dish with fresh rue, but I find the herb a bit bitter and not easy for folks to find. A nice bit of parsley or mint would be fine.


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