Pasta soupe with potatoes and provola is a first course famously part of the Neapolitan tradition, mostly loved for its warming and nourishing taste. A recipe made of leftovers of different pasta aiming to avoid food-waste.
4 people
Did you know?
The secret to this recipe is the mixed pasta shapes,have fun with them!
1
Wash the celery, carrot and onion and peel them, keeping the scraps aside to make the broth.
2
Chop the vegetables and brown them with oil in a large pot.
3
Put the vegetable scraps in a saucepan and add the water and salt, bring to a boil.
4
Peel the potatoes and cut them into chunks, add them to the sautéed vegetables, sprinkle with salt and cook for a few minutes over low heat.
5
Add the Mutti Finely Chopped Tomatoes, a ladle of broth and cook until the potatoes are tender.
6
Combine various pieces of pasta shapes you have to finish. If you have long pasta, break it.
7
Add the pasta to the pot and pour more broth (after having removed the vegetable scraps).
8
Cook the pasta until done, possibly adding hot water, then add the cheese and provola cut into cubes.
9
Serve hot with a drizzle of oil and a sprinkling of pepper.
Pasta with potatoes and provola is a dish deeply rooted in Neapolitan culinary culture. It originated as a humble, frugal recipe created to feed families with simple, readily available ingredients while minimizing food waste. This dish embodies the warmth of home cooking and is still widely prepared in Italian households during the winter months, thanks to its heartiness, comfort, and affordability.
The creamy texture of this pasta doesn’t come from cream or butter, but from a careful combination of potato starch, pasta starch, and slow, frequent stirring. As the potatoes cook and begin to break down, they blend with the broth and create a rich, velvety consistency. Stirring frequently during the cooking process is essential. In traditional recipes, adding a well-washed parmesan rind to the pot enhances the flavor even more, infusing the dish with a bold, savory depth without needing extra seasoning.
To make the dish even more flavorful, you can start by sautéing some diced pancetta with the vegetables. For a bolder cheese note, try using caciocavallo instead of parmesan. Some versions include a small spoonful of tomato paste for a deeper color and more intense flavor. To finish, you can garnish the dish with a few fresh basil leaves or some chopped parsley for a bright, herbal note. Pasta with potatoes and provola is a great example of Italian cucina povera—resourceful, flexible, and full of flavor.
