Pasta and Potatoes (Pasta e Patate) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Ti

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more to serve
• 1 small yellow onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 medium celery stalk, finely chopped
• 2 medium garlic cloves, minced
• ¼-1/2 teaspoon red pepper flakes
• ⅓ cup dry white wine
• 1 pound russet potatoes, peeled and cut into ½-inch cubes
• 1 15 1/2-ounce can Roman beans (see headnote), rinsed and drained
• 1 medium tomato, cored and chopped
• 6 inch rosemary sprig
• 1 inch piece Parmesan rind (optional), plus ½ ounce
• Parmesan cheese, finely grated (¼ cup), plus more to serve
• Kosher salt and ground black pepper
• 8 ounces short pasta shapes, such as shells, elbows or gemelli
• ½ cup lightly packed fresh basil, chopped