This is about as unlikely a dish as I’ve ever come across, a soupy combination containing little more than the two main ingredients and canned tomatoes. Not only does the thought of it tweak the mind doesn’t this sound something like a bread sandwich?—but it counters a number of the conventions that have been drummed into our collective consciousness. Chief among these is that the dish is at its best when the pasta is cooked until it is fat, juice-laden, and quite soft. Here there is no need to seize the ideal moment at which the pasta is al dente; in fact you cook the pasta somewhat past that point, and it is even acceptable for it to sit for a while. Nor need you worry about the “correct” pasta shape; pasta with potatoes requires several different shapes, in varying quantities, preferably broken (it began as a way to use up the bits and pieces of dried pasta lying around in the cupboard). Finally, not only may you serve pasta with potatoes as a leftover, but it’s just as good after sitting for a day. So feel free to make a half batch of this pasta if you like, but since it’s no more work to make this amount and it keeps for days, I advise making the full recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.