🍝 Pasta with potatoes and provola (pasta patate e provola)
Pasta patate e provola is a Neapolitan one-pot dish in which short mixed pasta is cooked together with diced potatoes until the starch turns the liquid creamy. Smoked provola is stirred in at the end so it melts into stringy pockets, along with parmesan and black pepper. It is thick, comforting and eaten with a spoon or fork straight from the pot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g mixed short pasta
- 500 g potatoes, diced
- 1 onion, chopped
- 1 tbsp olive oil
- 120 g smoked provola, diced
- 30 g parmesan, grated
- Black pepper, salt, about 1 litre hot water
Method
- Soften the onion in the oil, add the potatoes and cover with hot water; simmer 10 minutes.
- Add the pasta and cook it in the pot, adding hot water a little at a time and stirring.
- When the pasta is tender and the sauce creamy, take it off the heat.
- Stir in the parmesan and provola, season with pepper and rest 2 minutes before serving.
How to make it lighter
- Use 80 g provola instead of 120 g and add it on top so a little goes further.
- Keep the oil to a single tablespoon: 1 tbsp olive oil ≈ 120 kcal.
- Serve a smaller bowl alongside a green vegetable side.
History
It is a classic of Neapolitan home cooking, where pasta is often cooked 'risottata' in a little liquid with vegetables or legumes. Families traditionally used up the broken pieces of different pasta shapes, known as pasta mista.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →