Italian cuisine · Soups & Stews

Pasta e Patate

Neapolitan stew of short pasta and diced potatoes, simmered thick and melted together with smoked provola.

Ingredients · for 4 servings

• 300g short pasta (mixed leftover shapes)
• 600g potatoes
• 2 celery stalks
• 1 carrot
• 1 onion
• 2 tbsp tomato paste
• 150g provola (or smoked mozzarella)
• 1 piece Parmesan rind
• 800ml vegetable stock
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 1.5cm cubes; finely dice the onion, celery and carrot.
2. Heat the olive oil in a wide pot and sweat the vegetables over medium heat for 8 min, until soft and fragrant.
3. Add the tomato paste and cook for 1 more min, stir in the potato cubes and Parmesan rind, and just cover with the hot vegetable stock.
4. Simmer covered for 20 min, mashing a few potato cubes against the side of the pot as you go – their starch is what thickens the stew.
5. Add the pasta directly to the pot and cook uncovered according to the package instructions, stirring often and adding only a little more stock; the result should be thick, like a porridge.
6. Remove the Parmesan rind, fold in the diced provola until it turns stringy, season with salt and pepper, and serve immediately.