I really love pasta with potatoes and provola cheese. I even went to Naples (Sant’Agata del Golfo to be precise) thanks to Annapaola and Peppe to taste it. This was to better understand the texture, flavor, creaminess, and aromas. My curiosity always drives me to try what truly interests me.
Once back home, I had to try cooking it. I bought a pack of mixed pasta (Garofalo, to be precise), searched for smoked provola cheese (which is not readily available here, but I found it at Penny), and put everything together.
The recipe itself is simple, but in my opinion, it plays on balances and contrasts that need to be perceived. I am pleased with my first pasta with potatoes and provola cheese and will continue to cook it this winter.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.8 oz mixed pasta or tubetti
- 8.8 oz red potatoes
- 2 tbsp soffritto mix (onion, carrot, celery, parsley)
- 1.8 oz cherry tomatoes
- to taste salt
- 1.8 oz smoked fresh provola
- 1 parmesan rind (optional)
- 1 tbsp grated parmesan cheese
- 3 tbsp extra virgin olive oil
Tools
- 1 Knife
- 1 Pan
- 1 Strainer
Steps
In a pan, warm the extra virgin olive oil with the Italian soffritto and very finely diced cherry tomatoes (mirepoix). Let it warm up and then saute over low heat. Peel and dice the potatoes, add them and let them absorb the flavor. Add a couple of glasses of hot water to cover the vegetables.
Bring to a boil, lower the heat to a minimum, and cook for 40 minutes. At the end of cooking, add the parmesan rind if desired, then add a little more water to cook the pasta.
Mixed pasta cooks in 9 minutes, bring back to a boil, raise the heat, and cook without a lid.
When the pasta is cooked, remove from the heat and add the diced scamorza and then the parmesan, mix well and serve very hot.
