Pasta cunscia

• 600 g potatoes
• salt and pepper
• 300 g short pasta<

Peel the potatoes, chop and put in a pot with abundant salted water. Bring to a boil and cook until al dente. Scoop out the potatoes with a slotted spoon and bring the cooking water to the boil again, then add the pasta.

Meanwhile sauté the garlic cloves in a large saucepan in the butter until golden, then add the tomato passata, rosemary and a pinch of salt. Cook over medium heat for 1