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Neapolitan Pasta and Potatoes Recipe (Pasta e Patate)
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.
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.
Nutrition
Serving: 100gCalories: 574kcalCarbohydrates: 83gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 27mgSodium: 171mgPotassium: 853mgFiber: 7gSugar: 5gVitamin A: 3352IUVitamin C: 34mgCalcium: 268mgIron: 2mg
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