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Pasta e Patate Recipe (Neapolitan Pasta and Potatoes)
This Pasta e Patate recipe is a traditional Neapolitan comfort food made with pasta and potatoes cooked together in the same pot. Creamy, hearty, and full of flavor, it’s a classic example of cucina povera, the Italian tradition of turning a few simple ingredients into something truly satisfying.
Ingredients
- 300 g pasta mista - 10 oz, mixed short pasta shapes; other small short pasta can be used if needed
- 500 g potatoes - 1.1 lb, peeled and cut into small cubes
- 2 tablespoons tomato passata - strained tomatoes
- 1 medium onion - finely chopped
- 1 celery stalk - finely chopped
- 1 medium carrot - finely chopped
- 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 provola cheese - 3.5 oz, or smoked scamorza
- 1 liter water - 4 cups
- salt - to taste
- freshly ground black pepper - to taste
Instructions
- Start by preparing the soffritto. Finely chop the celery, carrot, and onion. Heat the extra virgin olive oil in a large saucepan or Dutch oven over low heat, then add the chopped vegetables and the lard.
- Cook gently for a few minutes, stirring occasionally, until the vegetables are soft and fragrant. Be careful not to let them brown too much.
- Meanwhile, peel the potatoes and cut them into small cubes, about ½ inch (1.5 cm). Keeping the pieces fairly small helps them cook evenly and allows some of the potatoes to break down slightly, giving Pasta e Patate its characteristic creamy texture.
- Clean the Parmigiano Reggiano rind by scraping the outer surface with a knife, then cut it into small pieces.
- Add the diced potatoes, Parmigiano rind, rosemary, and tomato passata to the saucepan. Stir well and cook for 1 to 2 minutes, allowing the potatoes to absorb the flavors of the soffritto.
- Pour in the water and season lightly with salt. Cover with a lid and cook over medium-low heat for about 30 minutes, stirring occasionally.By the end of the cooking time, the potatoes should be tender and the cooking liquid slightly thicker.
- Check the potatoes: they should be soft enough to break easily when pressed with a wooden spoon. Remove the rosemary sprig, then add the pasta directly to the pot.
- Cook the pasta in the potato mixture for the time indicated on the package, stirring frequently so it does not stick to the bottom.As the pasta cooks, it releases starch while some of the potatoes begin to break apart, naturally thickening the sauce. If the mixture becomes too dry before the pasta is cooked, add a little hot water, about ¼ cup at a time.The final consistency should be creamy and thick, but not dry.
- When the pasta is al dente, taste and adjust with salt and freshly ground black pepper.Turn off the heat and add the diced smoked provola cheese. Stir vigorously until the cheese melts and the Pasta e Patate becomes creamy and well combined.
- Let it rest for 1 to 2 minutes, then serve immediately, while still hot and creamy.
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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