I simply love Pasta( I don't know how many times I've said this already :D) and sometimes just can’t get enough of it!! All the various pasta shapes make me want to try each of them. You will surely find Penne, Farfalle and Elbows in my pantry anytime, and the occasional Rigatoni and Rotini/Fusili. I often replace one type of pasta in a recipe with another, with whatever I have on hand. It still looks good and tastes good, so no harm done.
I saw this recipe in Rachael Ray’s monthly mag and didn’t waste time in trying it. The actual recipe calls for Penne, but I used Farfalle since I had run out of Penne.
You will need:
2 Large Baking potatoes
¼ cup Olive Oil
Salt and pepper
2 Cups Farfalle or any small pasta
¼ cup chopped Basil leaves
2 tbsp Butter, at room temp
Preheat oven to 450F
Cut the potatoes into ½ inch cubes. On a baking sheet, toss the potatoes to coat with olive oil,salt and pepper. Arrange in an even layer. Roast until golden and crisp at the edges, around 25-30 minutes.
Meanwhile boil the pasta in salted water for 8-10 minutes till pasta is cooked through. Drain and transfer to a bowl. Add the butter, chopped basil and a tbsp of oil. Mix to combine, add the roasted potatoes and toss well. Adjust seasoning and serve hot.
Two of my fav ingredients, pasta and potatoes in one dish, it couldn’t get better than this!!