Step 1

Cut onion, carrot and celery into small pieces.

Step 2

Peel and cut the potatoes into 3/4-inch chunks.

Step 3

Heat the oil in a large sauce pan over medium heat. Stir in the diced vegetables (soffritto), reduce the heat to medium-low, and cook for about 10 minutes until soft. Stir frequently.

Step 4

Add the potato chunks, the tomatoes, and salt to the pan, stir well to coat.

Step 5

Pour in hot water, cover, increase the heat and cook for a couple of minutes, until the potatoes are almost soft.

Step 6

Then add pasta, and cook until al dente, stirring frequently. As soon as the mixture begins to thicken, add a bit of boiling water.

Step 7

When the pasta is nearly done, taste and adjust the seasoning. Make sure you're happy with the consistency, if you prefer a soupy potato pasta add more water and give a good stir.

Step 8

Turn the heat off, add grated parmesan cheese, parsley, black pepper and stir well.

Step 9

Serve with a drizzle of extra virgin olive oil, and extra black pepper, parmesan cheese, and parsley if you wish. Enjoy!