Comments on: NPR’s How Low Can You Go $10 Meals – Farfalle With Potatoes

By: Gayle

Gayle — Wed, 15 Jul 2009 18:53:51 +0000

Reminds me of something my Oma would make. Hearty fare from the old country! I bet it’s even wonderful sans pasta. As to the carb (God, I’m sick of that word) content…it isn’t the carbs we should fear, it’s our lack of exercise. I will make this soon and enjoy every starchy bite :-]

By: Gabi

Gabi — Mon, 08 Jun 2009 15:26:34 +0000

J.O. – My pleasure! So how did it turn out ?!?!?!

Gabi.

By: j.o.

j.o. — Fri, 05 Jun 2009 16:51:23 +0000

awesome. thanks!

By: Gabi

Gabi — Wed, 03 Jun 2009 21:04:25 +0000

J.O: Thanks for the comment – sorry for the confusion.

The garlic remains there. In other words – garlic heats up with oil, and depending if you are using a heavy bottomed skillet like I do, you will probably need to start counting the 30 seconds when you see the first sizzling signs. Once the 30 seconds are up, toss in the chopped onions.

I think the principle is to never let the garlic saute too much – when it turns brown, it’ll start to taste bitter.

hope this helps!
Gabi.

By: j.o.

j.o. — Wed, 03 Jun 2009 20:13:10 +0000

When you say not to leave the garlic for more than 30 seconds, do you mean you heat it with the oil for 30 seconds and then remove the garlic before adding the onions? Or do you leave the garlic in the skillet and add the onions? Thank you!

By: Sam Sotiropoulos

Sam Sotiropoulos — Sat, 09 May 2009 14:22:56 +0000

Excellent! I love this simple and inexpensive dish. This type of hearty dish is a testament to the ingenuity of people who undergo hard times and still need to eat a nutritional and filling meal. Thank you for sharing this recipe.

By: Joan Nova

Joan Nova — Thu, 07 May 2009 22:15:12 +0000

That’s a little too much starch on the plate for me, not because I wouldn’t like. In fact, the opposite. Because I would like it!

By: Gabi

Gabi — Thu, 07 May 2009 15:10:23 +0000

Vanessa! Thanks for the comment! In fact if you throw in some spinach that will also add some vitamins along with the starch. And some color. And yes, you never can add too much onions. One day I am curious to try this with red onions – that are somewhat sweeter than yellow ones.

Cheers!
Gabi.

By: Vanessa

Vanessa — Thu, 07 May 2009 02:56:53 +0000

I LOVE pasta with potatoes!! It sounds weird, but it actually works- a filling, high-carb meal to patch you through rough times!! Yum!!! Gabi, I really love your version with onions- never made it that way, now if you’ll excuse me I will be going to make it RIGHT NOW!
Ciao!