Mariella Barbato Pasta with potatoes, a warm, creamy and flavorful dish, perfect for those cold days when only something comforting can brighten the soul. Each bite envelops in a delicious combination of textures and flavors that, more than nourishing, warm the body and spirit.
I want to start by sharing recipes that are simple to replicate and, as much as possible, accessible to everyone, so that they can be recreated on the tables of any home. This dish is incredibly versatile: if you decide to omit the protein, it becomes a completely vegetarian recipe, without sacrificing an iota of its unique flavor.
It is the typical recipe that, although modest in its preparation, has the magic of transporting you to a corner of Naples with every spoonful.
Tips to make it perfect:
1-The format of the pasta: It is important to choose a small format. It would not be the same with any type of pasta, since larger sizes do not allow the ingredients to amalgamate properly. I recommend using thick noodles or ditalini, two options easy to find in any store. If you are lucky enough to be able to go to a store that specializes in Italian products, I encourage you to choose the format you like best. The small details make the difference.
2-The smoked provola: This cheese is one of the secrets that makes this dish taste so special. Smoked provola is similar to mozzarella di bufala, but with a smoked touch that gives it a darker rind and a unique flavor. It can be found fresh, in its water, or dried, under the name Scamorza Affumicata. If you can’t get it, don’t worry. Parmesan cheese is always an option that never fails and will give a delicious touch to the recipe. In this case I use scamorza affumicata.
With these little secrets, you’ll be ready to prepare a pasta with potatoes that will not only fill you with energy, but will make you feel the warmth and tradition of Naples in your own home. I hope you enjoy this dish as much as I do!
Ingredients for pasta with potatoes
- 1 onion
- 80 gr pancetta
- Olive oil
- 3 or 4 potatoes
- 400 g of pasta (preferably in small size)
- 100 g of crushed tomato or tomato paste
- 100 g of provola or smoked scamorza
- Salt and black pepper to taste
Instructions:
1-Sofrito: Add the chopped onion to the pan with the pancetta. Let it fry until the onion is golden brown and the pancetta has released its juices.
2-Addthe potatoes: Peel the potatoes and cut them into small squares. Add the potatoes to the sofrito and mix well.
3-Cooking: Cover everything with water and add the crushed tomato, salt and pepper. Cook over medium heat with the lid on for about 40 minutes, or until the potatoes are tender.
4-Check and add more water if necessary: After 40 minutes, if you see that the stew is too dry, add a little more water and let it boil again.
5-Cook the pasta: Once the stew is boiling, add the pasta. Cook according to package directions, but if you like it al dente, you can reduce the cooking time by a couple of minutes.
6-Prepare the cheese: While the pasta is cooking, cut the provola or smoked scamorza cheese into small cubes.
7-Mix and serve: Once the pasta is ready, turn off the heat and add the cheese to the pot. Mix well so that the cheese melts and integrates with the rest of the ingredients.
What you will have is a creamy, comforting and flavorful dish, perfect for cold days or for any occasion when you need a good homemade dish. Serve hot, enjoy every bite and share this recipe with your loved ones, I assure you it will become a favorite in your home!
With love, your trusted Neapolitan!
