Go Back
matthewcutolo

Pasta e Patate

A classic Neapolitan Pasta e Patate made with pasta, potatoes, olive oil, and aromatics — simple, comforting Italian cucina povera.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 people
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 medium Onion diced
  • Prosciutto ends optional but traditional
  • Fresh basil leaves
  • 4 medium Russet Potatoes diced
  • 24 oz Passata di Pomodoro
  • 48 oz Water refill passata jar twice
  • 1 lb Pasta Mista mesca francesca
  • ¼ cup Parmigiano Reggiano grated, plus more for serving
  • q.b. Olive oil
  • q.b. Salt & pepper

Method
 

  1. Heat a drizzle of olive oil in a large pot over medium heat. Add onion, prosciutto ends, and basil. Sauté until soft and translucent.
  2. Add diced potatoes and cook for 2–3 minutes. Pour in passata and add 48 oz water. Season with salt and pepper.
  3. Bring to a boil, reduce to a gentle simmer, and cook 30–40 minutes until potatoes are tender.
  4. 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.
  5. Turn off heat. Stir in Parmigiano. Serve hot with extra cheese and a drizzle of olive oil.