Pasta and potatoes with provola is a typical dish from the Neapolitan tradition, where it represents true comfort food. It is a recipe from the poor cuisine, born from the need to use simple and easily available ingredients, transforming them into a rich and creamy dish. Over time, this preparation has been enriched with the addition of smoked provola, which adds a stringy and super creamy touch.
In my pasta, potatoes, and provola, I added some parmesan rinds and a sprinkle of pepper, which enhances the taste of the potatoes and pasta.
This dish is perfect for cold days, but it’s so good it can be prepared all year round. Its natural creaminess is obtained by cooking the pasta directly in the potato broth, which releases starch and creates an irresistible first course.
Preparing it is really simple and requires few steps, but the result will be a simple, tasty dish capable of conquering everyone with its inviting taste and aroma.
Let’s run to the kitchen and prepare this delicious pasta, potatoes, and provola together!
Below, I leave you other first courses:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pasta and potatoes
- 1.1 lbs mixed pasta
- 3 carrots
- 1 stalk celery
- 4 potatoes
- extra virgin olive oil
- smoked provola cheese
- parmesan (rinds)
- 2.1 oz grated parmesan
- black pepper
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Ladle
Preparation of the pasta and potatoes
Preparing pasta and potatoes is really simple.
First, peel and wash the carrots, and cut them into small pieces with a knife. Do the same with the celery stalk.
Peel the potatoes, wash them well, and dry them with a kitchen towel. Cut them into small cubes with a knife.
In a large pot, heat the oil and sauté the chopped carrots and celery for a few minutes. Add the potatoes and let them flavor for 5 minutes.
Add salt and a bit of ground pepper. Add hot water to cover the potatoes and let them cook for 20 minutes over medium heat until the potatoes start to break down.
Add the mixed pasta directly to the pot with the potatoes and stir.
Pour more hot water, one ladle at a time, like preparing a risotto.
When the pasta is al dente and the mixture is creamy, turn off the heat. Add the parmesan rinds, provola cheese, and grated parmesan, and mix with a wooden ladle until all the provola cheese melts.
Let it rest for a few minutes, and enjoy your meal!
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