The pasta with potatoes and provola (pasta patate e provola) is a traditional dish of Neapolitan cuisine, a recipe of humble origins that transforms simple ingredients into a masterpiece of flavor and texture. This dish, known as an example of “cucina povera,” combines potatoes, smoked provola, and pasta to create a comforting and delicious experience. It is ideal for cold days and perfect for sharing with family.
Today I will guide you through every step so you can prepare it at home with the best tips and tricks, ensuring a perfect result.
Index
Curiosities and tradition of pasta patate e provola
The pasta patate e provola was born in Naples, in a context where creativity was key to maximizing the use of basic ingredients. This dish stands out not only for its simplicity but also for its ability to adapt to what you have on hand in the kitchen, as is the case with many Neapolitan recipes.
An interesting curiosity is the use of the parmesan rind, which acts as a natural flavor enhancer, similar to a concentrated broth. This detail, along with the smoked provola cheese, makes the recipe unique and memorable.
Watch the video with all the steps
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Necessary ingredients
For 4 people:
- 150 g short pasta
- 350 g potatoes
- 4 cherry tomatoes or 1 large one for sauce
- 1 carrot
- 1 celery stalk
- 1/2 onion
- 50 g pancetta or bacon
- 1 parmesan rind (optional)
- 25 g grated parmesan or pecorino
- 12 basil leaves
- Salt
- Extra virgin olive oil
- Black pepper
- Water or vegetable broth
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of the pasta with potatoes and provola
Prepare the basic ingredients
Before starting, cut the potatoes into small cubes and leave them soaking to remove excess starch. Peel and finely chop the carrot, celery, and onion for the sofrito. If you are using smoked provola, take it out of its liquid and cut it into small pieces; place it in a colander so it loses excess moisture.
Cook the sofrito
In a large saucepan, heat a generous drizzle of olive oil and brown the smoked pancetta. Once browned, add the garlic clove, onion, celery, and carrot. Cook everything over medium heat until it is well softened and the flavors are integrated.
Incorporate the potatoes and the liquid
Add the potatoes to the sofrito and stir so they absorb the flavors. Then, cover everything with hot water or vegetable broth and add the parmesan rind. Cook over low heat until the potatoes are tender.
Cook the pasta in the same pot
Once the potatoes are half-cooked, add the pasta directly into the pot. Cook everything together, adding more hot water if necessary, until the pasta is al dente and the liquid has reduced to a creamy consistency.
Finish with provola and parmesan
Remove the pot from the heat and add the smoked provola along with the grated parmesan. Stir well until the cheeses melt and a creamy texture is formed. Adjust salt and pepper to taste and add chopped fresh basil before serving.
Tips and tricks for a perfect pasta with potatoes and provola
- Mixed pasta: If you don’t have mixed pasta, use any type of short pasta.
- Salt level: Add salt little by little, as the cheeses and pancetta provide plenty of flavor.
- Consistency: Decide if you prefer a soupier or more compact pasta and adjust the liquid accordingly.
- Aromatic herbs: Although basil is the traditional choice, you can also use thyme or rosemary.
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Enjoy this pasta with potatoes and provola!
A dish full of tradition and flavor
The pasta with potatoes and provola is a perfect example of how Neapolitan cuisine transforms simple ingredients into something extraordinary. From its creamy texture to the smoky touch of the provola, this dish will transport you directly to the streets of Naples.
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Bon appétit!
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The card
Pasta with potatoes and provola (Pasta patate e provola)
A traditional dish from Neapolitan cuisine, a recipe of humble origins that transforms simple ingredients into a masterpiece of flavor and texture.
Ingredients
- 150 g short pasta
- 350 g potatoes
- 4 cherry tomatoes or 1 large one for sauce
- 1 carrot
- 1 celery stalk
- 1/2 onion
- 50 g pancetta or bacon
- 1 parmesan rind optional
- 25 g grated parmesan or pecorino
- 12 basil leaves
- Salt
- Extra virgin olive oil
- Black pepper
- Water or vegetable broth
Instructions
- Cut the potatoes into small cubes and soak them to remove excess starch. Peel and finely chop the carrot, celery, and onion. If using smoked provola, cut it into small pieces and place it in a colander to drain excess moisture.
- In a large pot, heat a drizzle of olive oil and brown the smoked pancetta. Add the garlic, onion, celery, and carrot. Cook over medium heat until everything is softened.
- Add the potatoes to the sauté and stir. Cover with hot water or vegetable broth and add the parmesan rind. Simmer until the potatoes are tender.
- Add the pasta directly into the pot with the potatoes halfway through cooking. Cook everything together, adding more hot water if necessary, until the pasta is al dente and the liquid has a creamy consistency.
- Remove from heat and add the smoked provola along with the grated parmesan. Stir well until the cheeses melt. Adjust salt and pepper and add chopped fresh basil before serving.
Video
