Pasta and Potatoes

Method

1. Peel and dice the potatoes.
2. Bring a pot of salted water to a boil.
3. In a pan, heat a generous drizzle of olive oil and sauté the chopped shallot and rosemary until fragrant.
4. Add the diced potatoes to the pan. Cook, stirring often, for about 20 minutes. Season with salt and pepper.
5. Weigh the pasta and add it to the boiling water. Cook until al dente.
6. Drain the pasta directly into the pan with the potatoes.
7. Gradually add some of the pasta cooking water, stirring to create a creamy sauce.
8. Add fresh thyme and a final grind of pepper. Turn off the heat.
9. Drizzle with extra-virgin olive oil, stir, and serve.