Fettuccine with Potatoes and Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This is a fine example of rustic rooking from the province of Lombardy. Potatoes and pasta are a most satisfying combination, sparked by garlic and sage and bound with a mixture of chopped tomatoes and tomato sauce. In the summer you may want to add a few green beans. Sprinkle with a little Parmesan and you have a meal in a bowl.


  • pounds little new potatoes yellow Finnish bintji or red creamers
  • ½ to ⅔ cup mild olive oil



Preheat the oven to 400 degrees. Wash the potatoes and dry in a towel. Place them on a baking sheet or in a shallow baking pan and rub well with a few tablespoons of the olive oil. Sprinkle with salt and pepper and