Italian 1-Pot Potato Pasta
Rustic Italian pasta with tender potatoes cooked together in one pot for a naturally creamy and comforting dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 medium Yukon Gold potatoes peeled and diced small (about 2 cups)
- 12 ounces short pasta ditalini or small shells
- 4 ½ cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Add diced potatoes and stir to coat in oil. Pour in broth and bring to a gentle boil. Add pasta, oregano, rosemary, salt, and black pepper. Reduce heat to a simmer and cook for 12–15 minutes, stirring occasionally, until pasta is tender and potatoes are soft. If mixture thickens too much, add a splash of broth. Remove from heat and stir in grated Parmesan cheese. Let sit for 2–3 minutes before serving to thicken slightly.
Notes
Dice potatoes small for even cooking. Stir occasionally to prevent sticking. Adjust salt depending on broth used. Store leftovers in the refrigerator for up to 4 days and reheat with extra broth to restore creaminess.