4-5idaho russet potatoes peeled and cut into cubes
olive oil
1lbof Ditalini Pasta
A few handfuls of Grated Cheese (parmesanromano or Grana Padano,etc..)
Optional: Bouillon Cube
Instructions
Peel and cube the potatoes. Add them to a soup pot and saute in a little olive oil for about 5 minutes. Add the tomatoes (or sauce) and continue to cook an additional 2-3 minutes. Then add the water and bouillon.
Bring to a boil and cook on medium heat for about 15 minutes (or until the potatoes are cooked and the liquid has reduced and thickened.
In a separate pot of boiling water cook the pasta until al dente. Strain and add to the potato pot with a few handfuls of grated cheese.
Cook for another few minutes and then turn off the heat.
Let the pasta sit a bit before serving.
Notes
*Remember that larger pasta will grow more and you wont need as much.