Pasta e patate

Finely dice the yellow onion and the celery; no carrots.

Saute the onion and celery in a little olive oil in a soup pot over gentle heat.

Dice russet or Idaho potatoes.

Add the potatoes with water (not stock), a tomato product, a parmesan rind, basil and salt.

Simmer about 45 minutes, until the potatoes are really tender and the water has reduced quite a bit.

Add small mixed pasta that all cooks in the same time and cook until al dente; adjust the seasoning.

Serve with lots of black pepper, a drizzle of extra virgin olive oil and plenty of parmesan.