Spaghetti with Potatoes and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s), peeled, diced (1cm x 1cm)
- 200 g pasta (spahetti)
- 150 ml vegetable stock
- 80 g tomato (s), dried
- 40 g butter
- salt
- pepper
- Herbs, mixed (e.g. chives, parsley), chopped
- Garlic, minced
Print Recipe
Pin Recipe Instructions
- Cook the potato cubes in boiling salted water for about 2 minutes and remove them from the water with a ladle. Then cook the spaghetti al dente in the cooking water according to the instructions on the packet.
- Meanwhile, cut the dried tomatoes into fine strips. Heat the olive oil in a pan and briefly fry the potato cubes, deglaze with the stock and bring to the boil. Then add the tomato strips, stir in butter and chopped herbs. Season the sauce with salt and pepper and chopped garlic. Drain the spaghetti and add to the pan. Toss in the sauce and serve.
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