Pasta And Potatoes

Instructions

1 Bring a large pan of salted water to the boil ready to cook the pasta. Heat 6
tbsp of the oil in a wide, deep fireproof casserole dish and sweat the onion and
chilli pepper, if used, over a low heat for 10 minutes, stirring frequently.
2 Add the diced potatoes and continue to cook over a low heat while stirring for 5
minutes.
3 Chop the tomato flesh coarsely and stir into the saucepan with a generous pinch
each of oregano, salt and freshly ground pepper; stir and turn all the
ingredients while cooking for 2 - 3 minutes.
4 Add the stock and stir again. Cook and simmer for 5 minutes or until the potato
is just tender. Add more salt to taste.
5 Turn off the heat. When the pasta is tender but has still plenty of 'bite' left
in it, drain, reserving about 8 fl oz (220 ml) of the cooking water.
6 Add the pasta to the contents of the saucepan and stir over a low heat for about
5 minutes. This should complete the cooking of the pasta.
7 Add some of the reserved cooking water if the liquid in the pan reduces
appreciably, as the finished dish should be very moist.
8 Turn off the heat and leave to stand, uncovered, for 10 minutes, to allow the
flavours to blend, then transfer to heated bowls.
9 Drizzle about 1/2 tbsp olive oil over each serving, season with a little freshly
ground pepper and garnish with sprigs of fresh basil and some diced tomato
flesh.