Pasta and potatoes with provola
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 55 min
- Serving: 4
- Cost: Low
Listen to the recipe
PRESENTATION
Pasta and potatoes with provola isn’t just a dish in Naples. Nope, it's like a cherished tradition that pulls people together around the table. In Campania, it’s more than just food; it’s an edible memory. People really really love it, handed down through generations. Seriously good stuff. What makes this version unique? It's the simplicity, to be honest—no lardo or pancetta. Just fresh veggies, potatoes, and smoked provola cheese. The result? A moist, stick-to-your-ribs meal where simple ingredients totally shine. Locals love using mixed pasta shapes. And look, when the potatoes cook down, they create this velvety texture, called ‘azzeccata’ in Naples. You know, that rich feeling when pasta and potatoes perfectly meld.
Across Southern Italy, you’ll find different takes on Neapolitan pasta and potatoes, but this version? Pure comfort food. Really. Some families throw in leftover cheese or switch up the pasta shapes depending on what they have. But the heart of the dish? Pretty much stays the same. The pasta e patate con provola gives you a tender bite from the potatoes and a gooey finish from the cheese melting all over. It’s the kind of meal that actually gets better after sitting around a bit. Why? Flavors mingle. Neapolitans might whip it up for a quick weekday dinner or have it at those big family gatherings—either way, it just works. Whether you're craving nostalgia or just something warm and filling, this classic Italian potato pasta dish feels like home.
A bowl of this? More than a meal—it’s like a hug from Southern Italy, packed with memories and really good cheese. Really, really good. Every bite connects you with a rich culinary tradition. Enjoying it means savoring history, comfort, and the essence of Neapolitan cooking, all in one yummy serving. It's the best.
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- INGREDIENTS
- Mixed Pasta 11.5 oz (320 g)
- Yellow potatoes 0.7 lb (300 g)
- Provola cheese 4.4 oz (125 g) - buffalo milk
- Celery 1 cup (100 g)
- Carrots 3.5 oz (100 g)
- Onions 0.6 cup (100 g)
- Parmigiano Reggiano PDO cheese 1.75 oz (50 g)
- Garlic 1 clove
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta and potatoes with provola
To prepare the pasta and potatoes with provola, first clean and finely dice (brunoise) the celery 1, the carrots 2 and the onion 3.
Peel the potatoes and cut most of them into cubes 4; thinly slice the remaining potatoes 5. Also chop one clove of garlic 6.
Heat a drizzle of oil in a large saucepan 7, then add the onion, carrots and celery 8 and let them soften gently for about 10 minutes, stirring often 9.
Add both the cubed potatoes 10 and the thinly sliced ones 11, then season with salt 12.
Also season with pepper 13 and the chopped garlic 14. Cook over medium-low heat for 5 minutes. Then begin adding a little hot water at a time 15 and continue cooking for about 25 minutes, until the potatoes are soft and begin to fall apart, creating a creamy consistency.
At this point add the pasta 16 and cook it, stirring often; if necessary add more water during cooking 17. Finally adjust the salt 18.
Adjust the pepper to taste 19. When the pasta is ready and nicely creamy, add the grated Parmigiano Reggiano 20, then mix thoroughly 21.
Add a few basil leaves 22 and stir one last time. Now cut the provola into cubes 23 and arrange them on the bottom of the plates 24.
Pour the hot pasta and potatoes on top 25 and finish with a few fresh basil leaves 26. Serve your pasta and potatoes with provola immediately 27!