Discover the Recipe for Neapolitan Pasta e Patate (Pasta and Potatoes)

A typical first course from the popular tradition of southern Italy, pasta e patate (pasta and potatoes) is a tasty, warm and comforting dish that wins everyone over. It's an easy recipe that lends itself to many variations; but there's one secret to making it so creamy: the pasta must be cooked together with the potatoes.

INGREDIENTS

• 320 g mixed pasta
• 500 g of potatoes
• 100 g cherry tomatoes
• 1 onion
• 1 stick of celery
• 1 carrot

• 60 g diced pancetta
• 5 tablespoons extra virgin olive oil
• 1 parmesan rind
• salt
• black pepper
• 100 g smoked provola or scamorza cheese (optional)
  
  Delicious pasta e patate is a classic first course deeply rooted in the culinary tradition of southern Italy. The recipe we're presenting today is the Neapolitan version of pasta e patate, distinguished by the use of "munnezzaglia" (a Neapolitan word meaning "mixed bits", literally "rubbish mix"), a blend of varied short pasta shapes originally made up of leftover odds and ends of different shapes and sizes that would accumulate in the pantry. Alongside the two main ingredients, this version calls for the addition of pancetta cubes, a delicious parmesan rind and, at the end of cooking, pieces of provola cheese that melt gently among the rigatoni. The result is a rich, creamy dish that sits somewhere between a soup and a pasta dish, offering a rich and satisfying culinary experience. Pasta e patate is often described as a "humble dish", born out of the need to make the most of whatever ingredients were on hand; yet its irresistible combination of flavours and textures makes it a dish that wins over every palate, regardless of its modest origins.

HOW TO PREPARE: PASTA E PATATE

1To make pasta e patate, start by finely chopping the celery, carrot and onion, and let them soften in a saucepan with the diced pancetta and the oil. Once the vegetables have browned, add the tomatoes cut into wedges and let them cook down. 2Add the peeled potatoes cut into cubes, season with salt and pepper, and add a couple of glasses of water. Bring to the boil and add the parmesan rind. Continue cooking for 25-30 minutes. After this time, add the mixed pasta and, if needed, another ladleful of water. Cook the pasta over medium heat, stirring often, for the time indicated on the packet: you'll notice the cooking liquid gradually turning creamy. 3If you like, though it's optional, once the pasta is al dente you can add the diced provola cheese off the heat. Stir, transfer to serving plates and serve the pasta e patate piping hot.