Roman-Style Pasta And Potatoes

Method

1. Peel a potato and cut it into irregular cubes of about 1 cm, so that the corners are smaller and will melt into a cream while the centers remain firm.
2. In a pan, heat olive oil (no garlic or chili here) and add the potato cubes with a pinch of salt. Sauté over high heat until the potatoes start to stick and caramelize slightly.
3. Add a sprig of thyme and a piece of rosemary for fragrance.
4. Deglaze with a little water, scraping up the caramelized bits from the bottom, and let the potatoes cook in the water until it reduces and becomes creamy.
5. Add a couple of ladles of the tomato passata (the base sauce prepared earlier) and continue cooking on low heat for about 15-20 minutes, until the potatoes are tender and the sauce releases oil at the edges.
6. Meanwhile, boil water and cook the mixed pasta (pasta mista) separately until al dente, then drain.
7. Add the cooked pasta to the potato sauce, stir to combine, and adjust consistency with a little pasta water if needed.
8. Serve the pasta and potatoes, topping with grated pecorino cheese, a drizzle of olive oil, and a sprig of rosemary.