Pasta and potatoes alla tiella
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 45 min
- Serving: 6
- Cost: Low
PRESENTATION
Pasta e Patate alla Tiella is this super cozy dish from Calabria, right in the lovely province of Cosenza. It’s really, really classic Italian comfort food, blending potatoes and pasta with just the right touch of seasoning. And look, this tiella recipe is all about keeping it simple and traditional, where everything just simmers together slowly in one dish. Back in the day, folks used the leftover heat from wood-fired bread ovens—seriously good—letting the dish turn a rich, golden color with deep flavors.
This slow-cooking method? It really lets those tender ingredients shine, creating something that feels warm and welcoming. It’s like a taste of how people in Calabria used to eat, focusing on simple ingredients and authentic flavors everyone loves.
Now, while other parts of Italy, like Naples, have their own spins on pasta e patate, the Calabrian version is all about that layered, slow-baked goodness. You might find some variations with more cheese or a bit of tomato, but this one? Sticks to its rustic roots, just like families have been doing forever. The slow baking gives it a crispy top while keeping everything inside so, so moist and savory.
If you’re into baked pasta and potatoes or any kind of traditional Italian casseroles, this dish is like a warm hug. Really. Perfect for sharing, and it somehow tastes even better the next day. Exploring more Calabrian recipes can be pretty much an adventure, especially if you love discovering different rustic Italian dishes and seeing how the simplest ingredients can be way, way better than expected. For those who dig golden and tender comfort food, it’s easy to see why this dish is a favorite in homes across Calabria. It’s not just about eating; it’s about connecting with the rich history and culture of the region.
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- INGREDIENTS
- For a 10-inch diameter baking dish
- Pasta 8.1 oz (230 g) - (long candles)
- Peeled tomatoes 3 ½ cups (750 g)
- Caciocavallo silano cheese 8 oz (230 g)
- Potatoes 0.9 lb (400 g) - of Sila
- Pecorino cheese 1.75 oz (50 g)
- Bread 1.8 oz (50 g) - (only crumbs)
- Water 0.8 cup (200 g)
- Fine salt to taste
- Extra virgin olive oil to taste
- Oregano to taste
How to prepare Pasta and potatoes alla tiella
To prepare pasta and potatoes alla tiella, first wash and peel the potatoes 1, then cut them into large pieces about an inch 2. Now take the caciocavallo cheese, remove the outer part, and cut it into cubes 3.
Pour the peeled tomatoes into a bowl 4 and crush them with your hands. Try to break them up as much as possible to get a well-seasoned dish. Take the pasta, we used long candles, and break them into 3-4 parts with your hands. Now take a round baking dish with a 10-inch diameter. Place some of the tomatoes at the bottom 6.
Add some potatoes 7 and create the first layer of pasta 8. Add more tomato 9.
Season with grated Pecorino cheese 10, generous cubes of Caciocavallo cheese 11, and dried oregano 12.
Add some breadcrumbs 13 and more potatoes 14. Create a final layer of pasta 15.
Add the remaining sauce 16 and Caciocavallo cheese 17. Salt 18.
Add the breadcrumbs by crumbling it with your hands 19, pour a generous drizzle of oil 20, and the water 21.
Cover with a sheet of parchment paper 22 and bake in a preheated static oven at 464°F for 45 minutes. In the last 10 minutes, remove the parchment paper to brown the pasta well, then you can remove it from the oven 23 and serve it 24.