Learn how to make Pasta and Potatoes with Provola, a classic Italian comfort food.

Pasta and Potatoes with Provola Cheese

Explore the authentic flavors of Italian recipes with this classic dish, Pasta and Potatoes with Provola Cheese. Chef Roberto Di Pinto from Sine in Milan shares his take on this traditional Neapolitan recipe, a symbol of his deep connection to Italian cuisine.

This velvety and flavorful first course distinguishes itself from the typical Neapolitan pasta and potatoes by omitting lard and pancetta. This aromatic vegetarian version relies on the quality of simple ingredients, making it an irresistible comfort food for the entire family.

The secret to achieving a dense and creamy Pasta and Potatoes with Provola? Using mixed pasta, which absorbs the potato starch, creating the perfect creamy texture known as “azzeccata” in Naples!

Try These Variations

• Pasta and Potatoes with Provola and Pancetta
• Seafood Pasta and Potatoes
• Baked Pasta and Potatoes
• Pasta, Potatoes, and Ham
• Pasta and Potatoes alla Tiella

Ingredients

• 200g mixed pasta
• 300g potatoes
• 150g provola cheese
• 1 onion
• 50g celery
• 1 carrot
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 1 liter vegetable broth

Instructions

1. Peel and dice the potatoes, onion, celery, and carrot.
2. Heat olive oil in a large pot and sauté the onion, celery, and carrot until softened.
3. Add the diced potatoes and stir well.
4. Pour in the vegetable broth and bring to a boil.
5. Once boiling, add the mixed pasta and cook until al dente.
6. Stir in the provola cheese until melted and creamy.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

Total Time: 40 min

Cuisine: Italian