Rigatoni (or Macaroni or Penne) — 1 lb | 12 oz
Diced Onions — 1/8 cup | 1 oz
Diced Carrots — 1/8 cup | 1 oz
Diced Fennel — 1/8 cup | 1 oz
Diced Tomato — 1/8 cup | 1 oz
Diced Red Bell Peppers — 1/8 cup | 1 oz
Diced Yellow Bell Peppers — 1/8 cup | 1 oz
Diced Celery — 1/8up | 1 oz
Diced Brussel Sprouts — 1/8 cup | 1 oz
Diced Chive — 1/8 cup | 1 oz
Oregano — handful, rough chopped
Marjoram — handful, rough chopped
Thyme — handful, rough chopped
Rosemary — handful, rough chopped
1 Boiled and Mashed Potato
Extra Virgin Olive Oil — 1/4 cup | 2 oz
Salt — to taste
Pepper — to taste
Parmesano Reggiano Grated for Garnish — 1 cup
Bring 4 qt of water to a boil with 2 oz of salt. Add the pasta, cover with a lid and turn off the fire. Whisk a couple of times and keep the pot covered with the lid. The cooking time is the same you usually cook the pasta boiling it.
In the meanwhile put the oil in a little pot, add all the veggies and cook for 8 minutes, add salt and pepper to taste, add the herbs in leaves or if you prefer, chopped.
Add the cooked pasta, al dente!! Add the mashed potato and mix for a couple of minutes adding some of the pasta cooking water. Divide in the plates and add the parmesan to taste (I like a lot…)
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