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6
Easy
1 hr
By Slow Food
Published 2018
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