Penne with potatoes, olives and dried tomatoes

Ingredients for 2 servings:

• 150g penne
• 250 g potatoes
• 60 g tomatoes, dried in oil
• 8 black olives, pitted, cut into rings
• 2 spring onions, cut into rings
• 7 g basil, cut into strips
• 7 g parsley, chopped
• 2 cloves garlic, sliced
• 3 tbsp olive oil
• e.g. chili pepper(s), cut into rings or as a spice
• salt and pepper
• 30 g Serrano ham or San Daniele
• e.g. Parmesan, sliced
• n. B. Pine nuts, roasted, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the potatoes into small pieces and cook in salted water for 10 minutes, drain well, and fry in 2 tablespoons of olive oil. In the meantime, add the penne and cook according to the package instructions. Add the spring onions, chili rings, or seasoning (depending on taste and heat), tomatoes, olives, and garlic to the potatoes, one after the other, mix, and fry briefly. Season with salt and pepper. Drain the pasta and add it to the potato and vegetable mixture. Fold in the chopped parsley, the striped basil leaves, and the remaining olive oil. Serve with the ham, torn into small pieces, pine nuts, and shaved Parmesan cheese. This is enough for us. If the food is very good, the quantities would probably need to be increased.