Marshallese-style Pasta e Patate

Ingredients

In this Marshallese adaptation of Pasta e Patate, the traditional Italian flavors are enhanced with Marshallese ingredients and cooking techniques. The addition of coconut milk gives the dish a creamy and tropical twist, while the use of local herbs and spices adds a unique flavor profile. The result is a fusion of Italian and Marshallese cuisines, creating a dish that is both comforting and exotic. We alse have the original recipe for Pasta e patate, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 8 ounces (225g) pasta of your choice 8 ounces (225g) pasta of your choice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 22g
• Carbohydrates (total, sugars): 42g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the coconut milk and vegetable broth over medium heat.
2. 2.
   Add the diced potatoes, chopped onion, minced garlic, turmeric, paprika, dried thyme, and bay leaf to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
4. 4.
   Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
5. 5.
   Once the potatoes are cooked, remove the bay leaf from the pot and use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture.
6. 6.
   Add the cooked pasta to the pot and stir gently to combine. Season with salt and pepper to taste.
7. 7.
   Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Marshallese-style Pasta e Patate hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric — Be careful when handling turmeric as it can stain surfaces and clothing. Use a cutting board that is easy to clean and avoid contact with light-colored fabrics.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the soup.
• Customize the dish by adding your favorite vegetables such as bell peppers or peas.
• If you prefer a smoother soup, blend the entire mixture until creamy.
• Experiment with different types of pasta shapes to add variety to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth if needed.

Serving advice

Serve the Marshallese-style Pasta e Patate as a main course, accompanied by a fresh green salad and some crusty bread for a complete meal.

Presentation advice

Garnish each serving with a sprig of fresh cilantro to add a pop of color and freshness to the dish. Serve the soup in shallow bowls to showcase the vibrant colors of the potatoes and pasta.