Food

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Place the potatoes in a steaming basket over boiling water. Cover and steam for 15 to 20 minutes or until tender. You should be able to easily pierce them with a fork.

While the potatoes are steaming, add the onions, garlic, red pepper flakes, and Botija olives (if using) to a large ceramic non-stick skillet or saucepan over medium-high heat.

Sauté for 3 to 5 minutes or until the onions become translucent. Add a bit of water if needed to prevent sticking. Add the tomato passata/puree, water, and herbs to the pan. Bring to a boil, cover and simmer for 10 to 15 minutes, or until the potatoes are done.

Add the potatoes to the pot together with the chopped herbs and simmer for an additional 5 minutes, until the sauce is thick. Serve immediately with fresh parsley or basil on top. Enjoy!

Ingredients:

2 lbs potatoes, roughly chopped
1 small onion, any color, diced
3 garlic cloves, finely chopped or crushed
1 tsp red pepper flakes, more to taste
6 Botija olives, chopped (optional)
2 cups tomato passata/puree
¼ cup water
2 tsp dried Italian herbs
¼ cup fresh parsley or basil leaves, chopped