Neapolitan Pasta and Potatoes Recipe (Pasta e Patate) is a classic pasta dish from the traditional Neapolitan "cucina povera". It’s warm, flavorful, and comforting—perfect for anyone looking for simple yet satisfying Italian comfort food. This recipe is easy to make and offers many variations, but the real secret to its creamy texture lies in cooking the pasta together with the potatoes.
In this version, I’m sharing the authentic Neapolitan-style Pasta e Patate made with “munnezzaglia” (a mix of leftover short pasta shapes). Originally, this pasta mix was made from scraps left in pantry bags, but it has now become a popular pasta format in its own right. The preparation starts with a simple sauté of onion, celery, carrot. To add extra flavor, I include a small amount of lard and Parmigiano Reggiano rinds, which release their rich, savory taste as they soften during cooking.
After adding the chopped potatoes, the pasta is cooked directly in the same pot with water, absorbing all the flavors. The key to achieving a creamy consistency is to simmer everything while stirring frequently.
Once the pasta is perfectly cooked al dente and fully blended with the sauce, you add diced smoked provola cheese at the end, as per tradition. This final touch makes the dish wonderfully creamy and aromatic.
The result is a dish that’s somewhere between a soup and a dry pasta, with an irresistibly rich flavor and texture. Despite being known as a “poor man’s dish,” Pasta e Patate is deeply satisfying and timeless—much like other popular dishes such as pasta and beans or Italian lentil soup.
This traditional Neapolitan Pasta and Potatoes recipe is perfect for cold days when you want something cozy and delicious. Give it a try—you’ll love this simple yet incredible dish!
Ingredients
Prep Time: 15 Min | Cook Time: 30 Min | Servings: 4
- 300 g (10 oz) of short medium size pasta (I chose pasta mista)
- 500 g (1.1 pound) of potatoes, net of scraps
- 2 tablespoons of tomato passata
- 1 onion
- 1 celery stalk
- 1 carrot
- a sprig of rosemary
- 60 g (2 oz) of lard
- 3 tablespoons of extra virgin olive oil
- 1 rind of Parmigiano Reggiano cheese
- 100 g (3.5 oz) smoked provolone cheese (or 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 pasta - 10 oz of short medium size pasta (I chose pasta mista)
- 500 g potatoes - net of scraps
- 2 tablespoons tomato puree
- 1 onion
- 1 celery stalk
- 1 carrot
- 1 sprig rosemary
- 60 g lard - 2 oz
- 3 tablespoons olive oil - extra virgin
- 1 rind Parmigiano Reggiano cheese
- 100 g cheese - 3.5 oz smoked provolone cheese (or 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.
Leave a Reply