Another classic from Neapolitan poor man’s cuisine is Pasta and Potatoes or Pasta e Patate. In Neapolitan dialect, this dish is called A’ Past e’ Patan. This is dish is based on the simplicity principles of Italian and Neapolitan cuisine. It combines two seemingly opposite and brings them together to create this creamy goodness of a dish. In true Neapolitan fashion, this dish is made with a cheese called Provola. Provola is basically mozzarella that is smoked which gives it a delicious smoked flavor and the stringiness of mozzarella. I have also eaten this dish in a special pan with a cheese grater on top and have grated parmigiano reggiano on top.
What makes this dish special is its creaminess. After boiling the potatoes, who have already released alot of starch, you add the pasta. The pasta then releases its starches as well, creating this creamy goodness. Add the mozzarella and you now have the cheesiest and creamiest dish. This dish is perfect to warm you up on a cold winter day. For me, pasta e patate is one of the core Neapolitan comfort foods next to pasta and beans and pasta with peas and pancetta.
For this recipe, I used Barilla Ditalini Pasta and IDAHO Yukon-Gold potatoes. For the cheese I used Belgioioso Fresh Mozzarella
Pasta with Potatoes – Pasta e Patate
Equipment
- Large pot
Ingredients
- 3 tbsp extra virgin olive oil
- ½ whole onion
- 3 whole Yukon Gold potatoes
- 1 whole carrot
- 1 single celery stalk
- 1 outer rind from a parmigiano reggiano
- 4 oz fresh mozzarella
- 1 package Barilla Ditalini pasta
- 2 tsp salt
- pepper as needed
Instructions
Ingredient Prep:
- Wash and peel the potatoes.
- Cut the potatoes into 1/2 inch cubes.
- Chop the onion into small pieces.
- Cut the carrot in half vertically, then slice the carrot into small pieces.
- Dice the celery stalk into small pieces.
- Slice the mozzarella into small pieces.
- Cut the parmigiano reggiano rind into several smaller pieces.
Cooking:
- In a large pot, heat up the olive oil on a medium high heat.
- Add the onions, carrots, and celery to the pot. Cook for 3 minutes.
- Add the potatoes. Cook for another 3 minutes.
- Add enough water to the pot to over and boil the potatoes well. Add the salt.
- Bring the water to a boil. Boil for 10 minutes while stirring occasionally to prevent the potatoes from sticking to the pot.
- After 10 minutes has passed, add the parmigiano reggiano rinds and pasta to the pot.
- Cook the pasta for another 10 minutes stirring often.
- When the pasta is done cooking, add the mozzarella cubes and stir until the mozzarella has melted. Add pepper to your liking and buon appetito!
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