Neapolitan Pasta and Potatoes (Pasta e Patate) is a classic comfort food from the traditional Neapolitan cucina povera. Warm, flavorful, and incredibly creamy, this humble dish turns simple ingredients into something truly satisfying. It’s the perfect Italian recipe for cozy fall or winter days when you crave something hearty and homemade.
In this authentic Neapolitan Pasta and Potatoes recipe, pasta is cooked together with diced potatoes in the same pot, allowing the starches to blend and create a naturally creamy texture - no cream needed! The dish begins with a classic Italian soffritto of onion, celery, and carrot, then gets extra flavor from a touch of lard and Parmigiano Reggiano rinds, which melt slowly and enrich the sauce.
Traditionally, Neapolitans use munnezzaglia, a mix of leftover short pasta shapes that gives the dish a rustic and homey feel. Once the potatoes are tender and the pasta perfectly al dente, diced smoked provola cheese is stirred in, making the dish irresistibly rich and aromatic.
Somewhere between a soup and a thick pasta, Neapolitan Pasta and Potatoes is a timeless classic of Southern Italian cuisine. It may come from humble origins, but its flavor is pure comfort and tradition in every bite.
Ingredients
Prep Time: 15 Min | Cook Time: 30 Min | Servings: 4
- 300 g (10 oz) short pasta (such as pasta mista or any mixed short pasta shapes)
- 500 g (1.1 pound) potatoes, peeled and diced
- 2 tablespoons tomato passata (strained tomatoes)
- 1 medium onion
- 1 celery stalk
- 1 medium carrot
- 1 sprig fresh rosemary
- 60 g (2 oz) lard (or unsalted butter as an alternative)
- 3 tablespoons extra virgin olive oil
- 1 rind Parmigiano Reggiano cheese
- 100 g (3.5 oz) smoked provolone cheese (or smoked scamorza)
- 1 liter (4 cups) water, at room temperature
- Salt, to taste
- Black pepper, to taste
Instructions
Step 1) - To make the Neapolitan Pasta and Potatoes, begin by preparing the vegetables. Finely chop the celery, carrot, onion. In a large saucepan, heat a drizzle of olive oil over low heat and add the chopped vegetables along with the lard. Let them gently sauté until softened and fragrant, stirring occasionally to prevent burning.
Step 2) - While the vegetables are cooking, prepare the potatoes. Peel them carefully and cut them into small cubes, about 1 inch in size, so they cook evenly. Next, clean the Parmigiano Reggiano rind by scraping off any residue from the outer layer, then cut it into small pieces. These will add a rich flavor to the dish as they cook.
Step 3) - Once the vegetables are golden and aromatic, add the diced Parmigiano rinds, potato cubes, the rosemary and tomato passata to the saucepan. Stir everything well to coat the potatoes and cheese in the sautéed vegetables and allow the flavors to combine.
Step 4) - Now pour in the water at room temperature. Add a pinch of salt, cover the pan with a lid, and let everything cook over medium heat for about 30 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pan and to help the potatoes cook evenly.
Cook the Pasta
Step 5) - After 30 minutes, check that the potatoes are soft and fully cooked. If they are tender enough to break easily with a spoon, the dish is ready for the next step. Remove the sprig of rosemary from the pot, then add the pasta directly into the saucepan. Stir well to combine the pasta with the potatoes and cooking liquid.
As the pasta cooks, it will release its starch, helping to thicken the sauce. The potatoes will also begin to break apart slightly, adding to the creamy texture. If the mixture seems too dry, add a little more water, about ¼ cup at a time.
Cook the pasta over medium heat, stirring frequently, for the time indicated on the package. This is important to prevent sticking and to help the starch and potatoes blend into the cooking liquid. As the pasta cooks, you’ll notice the sauce becoming thicker and creamier.
Step 6) - When the pasta is al dente and the sauce has a creamy consistency, taste and adjust the seasoning with salt and freshly ground black pepper as needed. Turn off the heat, then add the diced smoked provola cheese. Stir well until the cheese melts into the pasta, creating a rich, velvety sauce.
Serve your Pasta e Patate piping hot on individual plates or in bowls. This classic Neapolitan dish is best enjoyed immediately, while the flavors are warm and comforting.
YOU MUST ALSO TRY:
- Pasta with Cauliflower – Neapolitan Style
- Spaghetti alla Nerano
- Pasta alla Genovese (Authentic Neapolitan Recipe)
- Neapolitan Lasagna
Storage
You can store Neapolitan Pasta and Potatoes (Pasta e Patate) in the refrigerator for up to 2 days. Place it in an airtight container to maintain its freshness.
Freezing is not recommended, as it can significantly alter the texture and flavor of the dish.
Reheating Leftovers
Keep in mind that leftover Pasta e Patate will lose some of its creaminess, and the pasta will no longer be al dente. To reheat, you can use a bain-marie (double boiler) or a microwave. Stir gently to restore some of the creaminess.
Ideas for Leftover Pasta e Patate
- Oven-Baked Gratin: Transform your leftovers into a delicious gratin. Spread the pasta and potatoes in a baking dish, sprinkle generously with grated Parmigiano Reggiano, and drizzle a little olive oil on top. Bake in a preheated oven at 200°C (about 400°F) for 15 minutes, or until a golden, crispy crust forms on the surface.
- Pasta Frittata: Another creative way to use leftovers is by turning them into a flavorful pasta frittata. Mix the pasta and potatoes with beaten eggs and cook in a frying pan until set and golden on both sides. This creates a satisfying and versatile dish perfect for lunch or dinner.
Substitutions and Variations
Choosing the Pasta: If you don’t have mixed pasta on hand, don’t worry! You can easily substitute it with tubetti or any other medium-sized short pasta.
Tomato Options: The tomato in this recipe is not essential; it’s mainly used to add a touch of color to the dish. Instead of tomato purée, you can use 3–4 fresh cherry tomatoes, finely chopped, or even a tablespoon of tomato paste for a similar effect.
Traditional Variations: As with many traditional recipes, Pasta e Patate varies greatly from family to family. Some prefer it more brothy, resembling a soup, while others make it thicker and creamier. Certain versions use only onion in the sauté, while others omit smoked provola entirely or substitute it with mozzarella for a milder flavor.
Fats and Flavorings: Lard is traditionally used in this recipe, but it can be replaced with guanciale or pancetta for a richer flavor. For a lighter version, simply use extra virgin olive oil as the cooking fat.
Tips and Curiosities
According to Neapolitan tradition, there are two key rules for preparing authentic Pasta e Patate "azzeccata"—that is, thick and creamy, not brothy.
- You must simmer the dish, stirring frequently, to release all the starches from both the potatoes and the pasta.
- Everything should be cooked in the same pot, following the one-pot method. This ensures that the starches are preserved and blend perfectly into the sauce.
New potatoes are not recommended at all. They are too watery and firm, which prevents the dish from achieving its signature creamy texture.
Trattoria Nennella is known for serving the best Pasta e Patate in Naples!
Recipe Card
Neapolitan Pasta and Potatoes Recipe (Pasta e Patate)
Ingredients
- 300 g short pasta - 10 oz (such as pasta mista or any mixed short pasta shapes)
- 500 g potatoes - peeled and diced
- 2 tablespoons tomato passata - (strained tomatoes)
- 1 medium onion
- 1 celery stalk
- 1 medium carrot
- 1 sprig fresh rosemary
- 60 g lard - 2 oz (or unsalted butter)
- 3 tablespoons extra virgin olive oil
- 1 rind Parmigiano Reggiano cheese
- 100 g smoked provolone cheese - 3.5 oz (or smoked scamorza)
- 1 liter water - 4 cups
- salt - to taste
- black pepper - to taste
Instructions
- To make the Neapolitan Pasta and Potatoes, begin by preparing the vegetables. Finely chop the celery, carrot, onion, and a sprig of rosemary. In a large saucepan, heat a drizzle of olive oil over low heat and add the chopped vegetables along with the lard. Let them gently sauté until softened and fragrant, stirring occasionally to prevent burning.
- While the vegetables are cooking, prepare the potatoes. Peel them carefully and cut them into small cubes, about 1 inch in size, so they cook evenly. Next, clean the Parmigiano Reggiano rind by scraping off any residue from the outer layer, then cut it into small pieces. These will add a rich flavor to the dish as they cook.
- Once the vegetables are golden and aromatic, add the diced Parmigiano rinds, potato cubes, and tomato passata to the saucepan. Stir everything well to coat the potatoes and cheese in the sautéed vegetables and allow the flavors to combine.
- Now pour in the water at room temperature. Add a pinch of salt, cover the pan with a lid, and let everything cook over medium heat for about 30 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pan and to help the potatoes cook evenly.
- After 30 minutes, check that the potatoes are soft and fully cooked. If they are tender enough to break easily with a spoon, the dish is ready for the next step. Remove the sprig of rosemary from the pot, then add the pasta directly into the saucepan. Stir well to combine the pasta with the potatoes and cooking liquid.
- Cook the pasta over medium heat, stirring frequently, for the time indicated on the package. This is important to prevent sticking and to help the starch and potatoes blend into the cooking liquid. As the pasta cooks, you’ll notice the sauce becoming thicker and creamier.
- When the pasta is al dente and the sauce has a creamy consistency, taste and adjust the seasoning with salt and freshly ground black pepper as needed. Turn off the heat, then add the diced smoked provola cheese. Stir well until the cheese melts into the pasta, creating a rich, velvety sauce.
- Serve your Pasta e Patate piping hot on individual plates or in bowls. This classic Neapolitan dish is best enjoyed immediately, while the flavors are warm and comforting.
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