Naples cucina povera at its most beloved — pasta and potatoes cooked together in their starchy water with a parmesan rind tossed in for depth. Almost stew-like, deeply comforting.
Pasta e Patate
Naples cucina povera at its most beloved — pasta and potatoes cooked together in their starchy water with a parmesan rind tossed in for depth. Almost stew-like, deeply comforting.
Ingredients
Method
- Make a soffritto: heat olive oil in a heavy pot over medium. Sauté the onion, carrot, celery, and pancetta until soft and fragrant, about 8 minutes.
- Add the potatoes and a generous pinch of salt. Stir to coat in the oil.
- Stir in the crushed tomatoes (if using) and cook 2 minutes. Pour in enough hot water to just barely cover the potatoes — about 4 cups.
- Drop in the parmesan rind. Bring to a boil, then lower to a simmer. Cook 15-20 minutes until the potatoes are starting to break down at the edges.
- Add the pasta directly to the pot — everything cooks together so the starches mingle. Add a splash more hot water if needed.
- Cook another 10-12 minutes until the pasta is al dente. The texture should be thick like a creamy stew, not soup. Adjust salt.
- Fish out the parmesan rind. Off heat, drizzle with good olive oil and scatter parmesan and torn basil.
Notes
The parmesan rind is non-negotiable — save them in your fridge for exactly this. Some Neapolitans add provola in the last minute for an extra creamy version (pasta e patate con provola).