Monday, January 24, 2011
2-lbs. potatoes (I used 5 small baking potatoes and 1 medium sweet potato)
1 large onion, chopped
5 cloves garlic, pressed
6 Tbs. extra-virgin olive oil
1 tsp. dried basil
Pinch crushed red pepper (to taste)
2 tsp. salt
1/2 tsp. black pepper
3 cups water
1 lb. penne pasta
Directions: Peel potatoes and cut into 1/2-inch cubes. In a deep 12-inch heavy skillet, cook onion in oil over low heat for 10 minutes; stirring frequently.
Return pasta to kettle and add potato mixture, tossing gently to combine well.
Makes 6 servings. Top with freshly grated Parmesan if desired. Enjoy!