Pasta Schuta South Tyrolean Style

Name: Pasta Schuta South Tyrolean Style
Total time: 45 min
Yield: 3
Ingredients: 250 g Durum wheat pasta (e.g. penne); 300 g Waxy potatoes; 1 Stück Onion; 2 Stück Garlic cloves; 100 g Bacon, diced; 2 EL Olive oil; 30 g Butter; 60 g Parmesan, freshly grated; 50 g Black olives, pitted and sliced into rings; 800 ml Water; 1 Bund Bunch of parsley, finely chopped; Salt; Black pepper, freshly ground

Liebe Freundin, lieber Freund, dieses herzhafte Pastagericht aus Südtirol wärmt Bauch und Seele. Mit Kartoffeln, knusprigem Speck und einer Prise Parmesan wird es garantiert ein gemütliches Essen für die ganze Familie.

By Charly · 3 servings · 45 minutes

Ingredients

250 g Durum wheat pasta (e.g. penne)
300 g Waxy potatoes
1 Stück Onion
2 Stück Garlic cloves
100 g Bacon, diced
2 EL Olive oil
30 g Butter
60 g Parmesan, freshly grated
50 g Black olives, pitted and sliced into rings
800 ml Water
1 Bund Bunch of parsley, finely chopped
Salt
Black pepper, freshly ground

Method

Peel the potatoes and dice them small, and also peel the onion and chop it finely.
Heat the olive oil in a large pot and fry the bacon in it until crispy, then remove it briefly.
Add the onion and the finely chopped garlic cloves to the pot and sauté everything until translucent, you'll see how wonderfully fragrant it becomes.
Add the diced potatoes, pour in the water and let everything simmer over medium heat for ten minutes.
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.
Stir in the butter, most of the Parmesan and half of the bacon so everything becomes nice and creamy.
Season the dish with salt and freshly ground pepper and let it rest briefly.
Arrange the Pasta Schuta on plates, sprinkle the remaining bacon, the olives, the parsley and the rest of the Parmesan over the top, and enjoy it while still warm.