Potatoes and pasta? Yes! It's double-carb day here on Curio! The trick to this recipe is balancing the acid and tart factors - it's actually a light tasting summery dish if everything is in harmony!
Also, if you are curious why there are so many recipes on my blog, cooking is one of my main ways to decompress after a long day in the studio, and these last six months have been massively productive. I actually have a whole bunch of prints running in the printer for my "Japonisme" project as I type this.
Fried Potato and Caper Pasta
Serves 2 with leftovers for lunch!
1 lb potatoes, peeled and cut in to 1" chunks
3 cloves garlic, minced
1/4 c grated parmesan
1 tbs capers, rinsed
4 stalks green onion, sliced, green and white parts divided
2 tbs sub dried tomatoes, chopped
3 tbs olive oil.
juice of 1 lemon
1 pinch crushed red pepper
1 anchovy fillet, chopped
1/2 tsp freshly ground white pepper
1/2 tsp salt + 1/2 tsp + 1 tbs divided
1 c. dry pasta
1) Put the potato chunks in a medium pot with 1/2 tsp salt and cover with water. Cover pot, bring a gentle boil until the potatoes are par-boiled (just firmer than you'd want to eat - not mushy at all). Maybe 4-5 minutes. Drain and pat dry with a paper towel.
2) Meanwhile, bring a large, covered, pot of water to a boil (for the pasta) with 1 tbs salt in it.
3) Put the sun dried tomatoes in a small bowl, add 1/2 c. of the boiling pasta water to the bowl and let stand 15 minutes, until they soften. Drain after that.
4) Heat the olive oil over heat just above medium. Add the potatoes and fry until just golden on each side, stirring just occasionally. Maybe 8-10 minutes.
4.5) Start the pasta boiling during step 4 so it will be ready by step 8.
5) Reduce heat to medium, add the garlic, red pepper, capers and anchovy fillet. Stir and cook for 1 minute.
6) Add the sun dried tomatoes and white parts of the green onion. Cook for 2 minutes.
7) Add 1/4 cup of the pasta water, white pepper and lemon juice.
8) Drain the cooked pasta and add it to the potato mixture.
9) Add the lemon juice and the green parts of the green onion. Stir up well and taste for salt.
10) Serve in shallow bowls sprinkled with parmesan. A simple green salad of toasted pine nuts and arugula with balsamic and olive oil would be wonder, as would a glass of Pinot Gris or Sauv Blanc.