Lately, pasta has been very popular around here and with that has come the need for a bit of expansion of our repertoire.
Today, we are combining starchy pasta with even more starch by adding potatoes. To provide a delicious counterpoint, sun-dried tomatoes make a noticeable showing in this dish. This, then, is quite filling without weighing you down. This dish is simple, straight-forward, and quick. It is also inoffensive and thus, not very challenging, in terms of taste, to a kid who is ready to venture beyond the pureed consistency of many other pasta sauces.
½ lb. potatoes – I like to use a variety that stays firm after cooking, such as Yukon Gold.
1 lb. Spaghetti.
Roughly 3 Tbs. chopped sun-dried tomatoes (I used those that are packed in oil).
1 Tbs. olive oil.
2/3 cup veggie stock.
3 Tbs. butter.
2 Tbs. chopped fresh herbs (such as parsley, chives, and Thyme).
Freshly ground pepper.
1 glove of minced garlic.
Heat a medium pot with water.
Add salt to taste.
Peel the potatoes, briefly rinse under cold water, and cut them into small dice (about ½ of an inch or so).
When the water has come to a boil, toss the diced potatoes into the pot and let boil for about two minutes.
Remove potatoes with a slotted spoon and keep the water in the pot!
Now toss the Spaghetti into the boiling water and cook until al dente.
While the Spaghetti are cooking, add the olive oil to a large pan and heat over medium heat.
Add the boiled (and drained) potatoes and fry for a minute or three – it's nice to have them with a bit of a golden hue.
Add the veggie stock and bring to a boil.
Reduce heat and let simmer for five minutes.
Add the chopped sun-dried tomatoes, the butter, and the chopped herbs.
Season with salt, pepper, and the minced garlic.
Drain the Spaghetti well and add to the pan.
Mix and serve!