Pasta Schuta South Tyrol Style

Dear friend, this hearty pasta dish from South Tyrol warms both body and soul. With potatoes, crispy bacon and a pinch of Parmesan, it is guaranteed to be a cozy meal for the whole family.

By yumbelo · 3 servings · 45 minutes

Ingredients

• 250 g durum wheat pasta (e.g. penne)
• 300 g waxy potatoes
• 1 pc onion
• 2 pc garlic cloves
• 100 g bacon, diced
• 2 tbsp olive oil
• 30 g butter
• 60 g Parmesan, freshly grated
• 50 g black olives, pitted and sliced into rings
• 800 ml water
• 1 bunch bunch of parsley, finely chopped
• salt
• black pepper, freshly ground

Method

1. Peel the potatoes and dice them small, and also peel the onion and chop it finely.
2. Heat the olive oil in a large pot and fry the bacon in it until crispy, then remove it briefly.
3. Add the onion and the finely chopped garlic cloves to the pot and sweat everything until translucent, you'll see how wonderfully fragrant it becomes.
4. Add the potato cubes, pour in the water and let everything simmer over medium heat for ten minutes.
5. Add the pasta and a pinch of salt and cook everything for another ten to twelve minutes, stirring occasionally, until the pasta is al dente and the water has almost evaporated.
6. Stir in the butter, most of the Parmesan and half of the bacon to make everything nice and creamy.
7. Season the dish with salt and freshly ground pepper and let it rest briefly.
8. Plate the Pasta Schuta, sprinkle the remaining bacon, the olives, the parsley and the rest of the Parmesan over it, and enjoy it while still warm.