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Pasta with potatoes served in a creamy golden sauce, topped with rosemary and grated cheese
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Pasta With Potatoes

This potato and pasta dish is 100% satisfying. It is a brilliant budget meal made from readily available pantry ingredients, yet it tastes like something much more. It is a traditional dish from Naples in Southern Italy that proves you do not need anything fancy to make a bowl of pure comfort. Everything happens in one pot. The potatoes soften and melt into the vegetable stock, the pasta cooks right in the same pot and releases its starch. The soffritto blends into a silky base that gives incredible flavour without overpowering the dish, then a touch of provolone and pecorino turn it into creamy cheese heaven. This is the kind of meal you crave on a cold day or any time you want something warm and nourishing. Hold the warm bowl between your hands, breathe in the rosemary and the melted cheese, and let this humble Italian classic intoxicate you. Minimum ingredients, maximum satisfaction. And the best part is you only need to wash one pot!
Prep Time 6 minutes
Cook Time 30 minutes
Servings 4 people

Equipment

  • knife
  • Chopping-board
  • Peeler
  • Hand blender
  • Deep pot
  • wooden spoon
  • Tomato masher

Ingredients

  • 3 potatoes about 300 g total
  • Leftover short pasta I used 150 g ditalini and 150 g fusilli
  • 1 carrot
  • 1 celery stick
  • 1/4 onion
  • 1 garlic clove
  • 1 litre / 4.2 cups vegetable stock
  • Provolone cheese as much as you like
  • Pecorino Romano cheese Grated as much as you like
  • Extra virgin olive oil EVOO
  • Salt and pepper
  • 2-3 Fresh Rosemary leaves stalks removed

Instructions

  • Peel the potatoes and cut them into pieces roughly the same size as the pasta. Slice each potato in half, cut it into three long strips, then slice horizontally to create small cubes.
  • Keep the skin on the carrot and cut it along with the celery. Then chop the onion and garlic, setting everything aside. These will be blended later to make our creamy base.
  • Break the fusilli in half (if using) so it matches the size of the ditalini, this will help everything cook evenly.
  • Cut the provolone in half, then into cubes, using as much or as little as you like. You can save half for another pasta or throw it all in for a super creamy texture.
  • Add the celery, carrot, onion and garlic to a blender along with 3 tablespoons of EVOO and a small splash of water. Blend until smooth and creamy.
  • Place a deep pot over medium low heat and add 4-6 Tbsp of EVOO and add the rosemary leaves to the pot. Toast them for one to two minutes until fragrant, then pour in the blended soffritto.
  • Add a splash of water, raise the heat to medium and mix well. Add the diced potatoes and cook for 7 to 10 minutes. If the mixture starts to dry out, add another splash of water, keeping an eye on it to prevent sticking.
  • Pour in enough vegetable stock to fully cover the potatoes, then mix, cover with a lid and simmer for 10 to 20 minutes.
  • After 10 minutes, check a piece of potato. If it still feels undercooked, continue cooking, stirring the bottom of the pot gently to prevent sticking and mash a few potatoes lightly to help thicken the sauce.
  • Add the pasta to the pot and pour in the remaining vegetable stock (making sure the stock is hot) until all the pasta is covered. If you run out of stock, add boiling water and avoid adding cold liquid because it will stop the cooking process.
  • For the next 10 minutes, keep stirring and watching the pot. Taste and adjust with salt and pepper as needed.
  • At this point you can gently mash a few more potatoes if you prefer a creamier texture or leave them whole if you enjoy little bites mixed in.
  • If the pasta looks too dry, add a splash of boiling or hot water and if it looks too runny, keep cooking until it thickens.
  • Switch off the stove and count to 10, then add the pecorino, provolone and a little extra rosemary. Stir and toss until everything melts into the most delicious creamy sauce.

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