Ingredients: (for 5) 1/2 white or yellow onion 1 cup or so tomato pulp, canned or fresh (if fresh tomatoes, only very ripe ones – Roma variety) handful of parsley 1 stalk of celery, finely-chopped handful of fresh basil 6 medium-sized potatoes, cut into tiny cubes 1/2 pound (approx) small, tube-shaped pasta extra virgin olive oil (q.b.! – see recipe above) 1 T approx butter Parmesan cheese Cook finely-chopped onion in olive oil and butter til golden.
Add tomatoes, finely-chopped parsley, celery and basil (torn into tiny pieces by hand). Add potatoes and salt and pepper to taste and simmer over low heat, adding hot water as needed.
When potatoes are nearly cooked, add pasta (rice may be substituted, though to be added when potatoes are only half-cooked). Simmer til cooked and serve.
Sprinkle with Parmesan cheese.