Fettucini Verde with Spicy Potato Cubes and Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g potato (s)
  • 350 g pasta, reen (fettuccine verde)
  • 40 g tomato (s), dried
  • 1 teaspoon butter
  • Herbs, chopped (e.g. parsley, chives and thyme)
  • 1 garlic clove (s), chopped

For the broth:

  • 1 teaspoon, heaped sea salt
  • 0.5 teaspoon ½ nutmeg, grated
  • 0.5 teaspoon ½ pepper, white
  • 0.5 teaspoon ½ black pepper
  • 0.5 teaspoon ½ thyme, dried
  • 0.5 teaspoon ½ rosemary
  • 0.5 teaspoon ½ paprika, hot pink
  • 0.5 teaspoon ½ ground cumin
  • 150 ml boiling water
  • olive oil
Fettucini Verde with Spicy Potato Cubes and Sun-dried Tomatoes
Fettucini Verde with Spicy Potato Cubes and Sun-dried Tomatoes
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Instructions

  1. Peel and wash the potatoes, then cut into 1 cm cubes. Cook for about 2 minutes in boiling salted water and remove from the water with a ladle. Then put the pasta in the cooking water.
  2. In the meantime, cut the tomatoes into fine strips.
  3. Heat the olive oil in a pan and fry the potato cubes in it. Mix the spices with 150 ml of boiling water to a broth and add to the potatoes. Bring to the boil and cook for 5 minutes. Then add the tomato strips. Now stir in the butter, chopped garlic and chopped herbs.
  4. Add the drained pasta exactly when there is a small residue of the broth in the pan (if you miss this point, just add a splash of the cooking water). Swirl the pasta in the sauce and fry with it. If you like, add another piece of butter.

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