Pasta e Patate (Neapolitan Pasta & Potatoes)
Pasta e Patate is one of the most comforting dishes in Italian cooking — a humble Neapolitan classic built from pasta, potatoes, and a few pantry ingredients, cooked until rich, creamy, and deeply satisfying.
This is cucina povera at its finest: simple ingredients, slow cooking, and real technique that transforms necessity into tradition.
How to Make Pasta e Patate
Pasta e Patate
A classic Neapolitan Pasta e Patate made with pasta, potatoes, olive oil, and aromatics — simple, comforting Italian cucina povera.
Ingredients
Method
- Heat a drizzle of olive oil in a large pot over medium heat. Add onion, prosciutto ends, and basil. Sauté until soft and translucent.
- Add diced potatoes and cook for 2–3 minutes. Pour in passata and add 48 oz water. Season with salt and pepper.
- Bring to a boil, reduce to a gentle simmer, and cook 30–40 minutes until potatoes are tender.
- Add pasta directly into the pot. Stir occasionally and cook until al dente. The starch will naturally thicken the sauce. Add more water if needed for consistency.
- Turn off heat. Stir in Parmigiano. Serve hot with extra cheese and a drizzle of olive oil.
A Few Notes From the Kitchen
Pasta e Patate should be thick but not heavy. Finish the pasta in the pot and don’t rush the final texture — that’s where the dish becomes what it’s supposed to be.
