Pasta and Potatoes The $2 Italian Dinner
Pasta and Potatoes The $2 Italian Dinner is a easy Italian recipe that serves 5. 460 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $6.25 total, $1.25 per serving
Ingredients
- 1 lb Yukon Gold Potatoes (peeled and cut into 1‑inch cubes)
- 1 lb Spaghetti (dry, broken in half if preferred)
- 1 medium Yellow Onion (diced)
- 1/4 cup Fresh Basil Leaves (loosely packed, torn)
- 4 Tbsp Extra Virgin Olive Oil (generous amount for sautéing)
- 1/2 cup Pecorino Romano Cheese (freshly grated; can substitute Parmigiano-Reggiano)
- to taste Salt (kosher or sea salt)
- to taste Freshly Ground Black Pepper
- 1 cup Pasta Cooking Water (reserved from boiling pasta)
Instructions
Prep the Vegetables
Peel the potatoes and cut them into 1‑inch cubes. Dice the yellow onion and tear the basil leaves.
Time: PT10M
Par‑boil the Potatoes
Place the cubed potatoes in a large pot of salted water, bring to a boil, and cook for about 10 minutes until just tender.
Time: PT10M
Temperature: 212°F
Sauté Onion and Basil
Drain the potatoes and set aside. In the same skillet, heat the olive oil over medium heat, add the diced onion and sauté until translucent, then stir in the torn basil and cook for another minute.
Time: PT5M
Temperature: medium
Combine Potatoes with Aromatics
Add the partially cooked potatoes to the skillet, pour in about 1 cup of pasta cooking water, and let them simmer while you cook the pasta.
Time: PT10M
Temperature: medium-low
Cook the Pasta
In a separate large pot of boiling salted water, cook the spaghetti until al dente (about 9‑10 minutes). Reserve 1 cup of the pasta water before draining.
Time: PT10M
Temperature: 212°F
Finish the Dish
Add the drained pasta to the skillet with potatoes. Toss gently, adding a splash more pasta water if needed, until the pasta is coated and a creamy sheen forms.
Time: PT5M
Add Cheese and Finish
Turn off the heat, sprinkle the grated Pecorino (or Parmesan) over the pasta, and toss until melted and well incorporated.
Time: PT2M
Plate and Serve
Divide the pasta among plates, drizzle a little extra‑virgin olive oil on top, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: vegetarian
Allergens: gluten, dairy
Ingredient Substitutions
- Instead of Yukon Gold Potatoes: Russet potatoes, Red potatoes
- Instead of Spaghetti: Linguine, Bucatini
- Instead of Yellow Onion: White onion, Shallot
- Instead of Fresh Basil Leaves: Dried basil (1 tsp), Fresh parsley
- Instead of Extra Virgin Olive Oil: Vegetable oil, Canola oil
- Instead of Pecorino Romano Cheese: Parmigiano-Reggiano, Grana Padano
Equipment Needed
- Large Pot
- Large Skillet or Sauté Pan
- Colander
- Cutting Board
- Chef's Knife
- Microplane or Box Grater
- Wooden Spoon
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Par‑boiling the potatoes until just tender.
- Sautéing onion and basil without burning.
- Simmering potatoes with pasta water to finish cooking.
- Tossing pasta with potatoes gently to create a creamy coating.
- Adding grated Pecorino off the heat to avoid clumping.
Chef Tips from the Video
- Use starchy potatoes like Yukon Gold for the best creamy texture.
- Reserve at least 1 cup of pasta water; the starch is essential for binding.
- Finish with a drizzle of high‑quality extra‑virgin olive oil for extra flavor.
Troubleshooting
Potatoes turn to mush and disappear into the sauce.
Cut some of the cubes larger and add them later in the simmer step; avoid over‑cooking the potatoes in the first boil.
The sauce is too dry.
Add more reserved pasta water, a tablespoon at a time, until a glossy, creamy coating forms.
Cheese clumps and becomes grainy.
Turn off the heat before adding cheese and stir quickly; the residual heat will melt it without curdling.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water.
Freezer: Not recommended; potatoes may become grainy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Par‑boil the potatoes a day ahead and refrigerate; reheat in the skillet with a splash of water.
- Grate the Pecorino in advance and store in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Pasta e Patate in Sicilian cuisine?
Pasta e Patate is a classic peasant dish from Sicily that showcases the island’s tradition of turning humble ingredients—potatoes, pasta, olive oil, and cheese—into a comforting, filling meal. Historically it was a staple for farm families who needed inexpensive, energy‑rich food after a day’s work.
What are the traditional regional variations of Pasta e Patate in Southern Italy?
In Naples the dish often includes pancetta and provola, while in Calabria it may be spiced with red pepper flakes. The Sicilian version, as demonstrated by YouTube channel Giovanni Siracusa, is the simplest: just potatoes, pasta, onion, basil, olive oil, and Pecorino.
How is authentic Pasta e Patate traditionally served in Sicily?
It is typically served hot, directly from the pan, with a generous drizzle of extra‑virgin olive oil and a sprinkling of grated Pecorino. It is eaten as a main course for lunch or dinner, often accompanied by a simple green salad.
On what occasions or celebrations is Pasta e Patate traditionally enjoyed in Sicilian culture?
Because it is inexpensive and satisfying, Pasta e Patate is common at family gatherings, Sunday lunches, and festive occasions when a large crowd needs to be fed without elaborate preparations.
What makes Pasta e Patate special or unique in the broader Italian cuisine?
The dish’s uniqueness lies in the creamy texture that comes solely from the starch released by the potatoes, eliminating the need for cream or butter. This reflects the Italian philosophy of letting simple, high‑quality ingredients shine.
What are the authentic traditional ingredients for Pasta e Patate versus acceptable substitutes?
Traditional ingredients include Yukon or other starchy potatoes, spaghetti, yellow onion, fresh basil, extra‑virgin olive oil, and Pecorino Romano. Acceptable substitutes are Russet potatoes, other long‑shape pasta, parsley for basil, and Parmesan in place of Pecorino.
What other Sicilian dishes pair well with Pasta e Patate?
Pasta e Patate pairs beautifully with a simple Sicilian caponata, grilled eggplant, or a fresh arugula salad dressed with lemon and olive oil. A glass of crisp white wine such as Grillo also complements the dish.
What are the most common mistakes to avoid when making Pasta e Patate?
Common errors include over‑cooking the potatoes so they dissolve completely, burning the onion, and adding cheese while the pan is still on high heat, which can cause clumping. Follow the timing cues and add cheese off the heat for best results.
Why does this Pasta e Patate recipe use fresh basil early in the cooking process instead of at the end?
Cooking the basil with the olive oil and onions infuses the oil with its aromatic oils, creating a deeper, more integrated flavor throughout the dish—a technique passed down from the creator’s grandmother.
Can I make Pasta e Patate ahead of time and how should I store it?
Yes, you can par‑boil the potatoes and store them in the refrigerator for up to 2 days. Reheat the dish on the stovetop with a splash of pasta water and finish with fresh cheese and olive oil before serving.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa specializes in authentic Southern Italian home cooking, focusing on traditional family recipes, budget‑friendly meals, and the culinary heritage of Sicily and the broader southern regions of Italy.
Last updated: September 10, 2026
