Peel and dice the potatoes and simmer in 2 qts. of water until they are done. Prepare a soffritto with olive oil, onion and chopped tomatoes. When the vegetables are tender, but not brown, add to the potatoes. Add salt and pepper to taste and bring to a boil. Add the pasta and cook till al dente. Remove from fire, add 2 tbs. Parmigiano, let it rest for a few minutes and serve with the rest of the grated cheese.
Note:
Always add more water or broth if soups get too thick while cooking. |
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