Pasta with Potatoes - Pasta e Patate
A delicious, creamy and carb loaded dish that is a classic from Neapolitan cuisine. Made with Yukon gold potatoes and fresh mozzarella.
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!
