Rustic Potato, Onion, and Tomato Pasta

This is a hearty, home-cooked pasta dish inspired by Italian comfort food like pasta e patate, but with a fresh tomato twist for brightness. It's simple to make with everyday pantry staples—no fancy equipment needed—but we'll layer flavors for that elevated, Michelin-star depth: caramelized onions for sweetness, roasted potatoes for earthy crispness, and a quick tomato sauce that sings with herbs. Ready in about 45 minutes, serves 4 as a main.

Ingredients

• 300g pasta (like short shapes: penne, fusilli, or even broken spaghetti for authenticity)

• 4 medium potatoes (about 500g), peeled and diced into 1cm cubes

• 2 large onions, thinly sliced

• 4-5 ripe tomatoes (or a 400g can of diced tomatoes if fresh aren't peak)

• 3 garlic cloves, minced

• 4 tbsp olive oil

• 1 tsp dried oregano or rosemary (or fresh if you have it)

• Salt and black pepper, to taste (some smoked salt for a twist)

• Optional: A handful of fresh basil or parsley for garnish; grated Parmesan for topping; a pinch of chili flakes for subtle heat

Instructions

1. Prep the veggies: Heat 2 tbsp olive oil in a large pan or pot over medium heat.

   Add the sliced onions with a pinch of salt. Cook slowly for 10-15 minutes, stirring occasionally, until they're golden and caramelized—this builds that deep, sweet base without bitterness.

2. Add potatoes and garlic: Toss in the diced potatoes and minced garlic. Stir for 2-3 minutes until the garlic is fragrant and potatoes start to soften at the edges. If using chili flakes, add them here for a gentle warmth.

3. Incorporate tomatoes: Chop the fresh tomatoes (or add canned) and stir them in with the oregano/rosemary, black pepper, and another pinch of salt. Let it simmer for 10 minutes, mashing the tomatoes lightly with a spoon to create a chunky sauce. Add a splash of water (or pasta water later) if it gets too thick—the goal is a rustic, not-too-smooth sauce that clings to everything.

4. Cook the pasta: While the sauce simmers, boil a large pot of salted water. Add the pasta and cook until al dente (follow package time, minus 1 minute). Reserve 1 cup of pasta water before draining.

5. Combine and finish: Add the drained pasta to the pan with the sauce. Toss everything together over low heat, adding reserved pasta water a bit at a time to emulsify and create a silky coating. Cook for 1-2 more minutes so the potatoes tenderize fully and flavors meld. Taste and adjust seasoning— a drizzle of good olive oil here elevates it to pro level.

6. Serve: Plate immediately, topped with fresh herbs, cheese, and a final grind of pepper. Pair with a simple green salad or crusty bread.

   
   
   
   

Tips for Michelin-Star Taste at Home

• Use the best olive oil you have for drizzling at the end—it adds a fruity note.

• Don't rush the onions; low-and-slow caramelization is key to complexity without extra ingredients.

• If potatoes are new or waxy, they'll hold shape better for texture contrast.

• For creaminess without cream, mash a few potato pieces into the sauce.

• Learn to Cook Pasta "Al Dente"

This dish is forgiving and scalable—double the veggies for a more stew-like meal. Buon appetito!

I haven't cooked this one in a while, so please bear with the Grok Image.

This is Placed Plating, you can cook everything together too!