The combination of pasta and potato sounds unusual but works exceptionally well together. The saffron can be left out if you’re making this for a weeknight meal, or added for a more special meal. The secret to this pasta is reserving some of the pasta water to add to the sauce to make a creamy emulsion
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 371 |
| Fat | 8.6g |
| Saturates | 1.3g |
| Protein | 10.1g |
| Carbs | 62g |
| Sugars | 3.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving some of the pasta water, and set aside.
Peel and thinly slice the potatoes.
Heat a large pan with the olive oil. Add the thyme, garlic clove and saffron. Heat the water. Add the potato slices and just enough hot water to cover the slices. Cover and simmer until very soft and most of the liquid has evaporated.
Once the potatoes are cooked, season well and add the pasta. Toss to coat. Add more pasta water to thin out the sauce, if necessary.
Serve immediately with black pepper, chopped parsley and shaved Parmigiano Reggiano.
