Pasta e Patate (Pasta with potatos)

The Perfect Hearty One-Pot Meal

This budget-friendly dish is a crowd-pleaser that provides everything you need for a satisfying lunch in one go. Incredibly easy to prepare and keeps you full all afternoon without needing anything else!

Portata One-Pot Meal

Cucina napoletana

Preparazione 10

Cottura 15

resting time 10

Tempo totale 35

Equipment

pot
wooden stool

Ingredienti

70 gr olive oil extra virgin
50 gr carrot
50 gr celery
15 gr parsley
200 gr onions
700 gr potatos
400 gr mixed pasta
1 parmigiano rind
as need water
100 gr Grated Parmigiano
to taste salt

Istruzioni

Wash, peel and cut potatos in small cubes
Fine mince all vegetables and aromatics to make the soffritto
Put olive oil in the pot at moderate heat, then add the soffritto
When the soffritto is light colored, add the Parmigiano rind, potatoes, salt
Let all cook for a couple of minutes, then add cold water
When potatoes are cooked, add boiling water and put pasta
Let cook 13 minutes , adding water id needed, but must be creamy
During the cooking use a wooden spoon to stir the compost
Remove from the heat. Let it cool down for 5 minutes or more
Serve with a topping of grated parmigiano

Note

One of the most beloved Neapolitan variations is Pasta e Patate con Provola.
Add 7 oz (200 g) of diced smoked provola or provolone cheese during the final minutes of cooking and stir until melted and creamy.

Traditional Neapolitan households prepare both versions. The simpler pasta and potatoes recipe reflects its peasant origins, while the addition of smoked provola creates the richer and now widely popular Pasta e Patate con Provola.

For the most authentic flavor, use smoked provola from Campania rather than generic provolone cheese.