Authentic Neapolitan Pasta e Patate | Minimal Effort, Maximum Satisfaction

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Peel the potatoes and dice them to roughly the size of the pasta.
2. Chop the carrot (skin on), celery, onion and garlic. Blend them with 3 tablespoons of EVOO and a splash of water until smooth.
3. Break the fusilli in half, if using, so it matches the ditalini.
4. Cut the provolone into cubes, using as much as you like.
5. Toast the rosemary leaves in 4–6 Tbsp EVOO in a deep pot over medium-low heat for 1–2 minutes until fragrant, then add the blended base.
6. Add a splash of water, raise the heat to medium and stir. Add the potatoes and cook for 7–10 minutes, adding water a splash at a time if it dries out.
7. Cover the potatoes with vegetable stock, cover with a lid and simmer for 10–20 minutes.
8. After 10 minutes, test a potato. If it is still firm, keep cooking, stirring gently, and mash a few potatoes to thicken the sauce.
9. Add the pasta and the rest of the hot vegetable stock until covered. Add boiling water if you run out, not cold liquid.
10. Stir for 10 minutes, tasting and seasoning with salt and pepper.
11. Mash more potatoes for a creamier texture, or leave some whole.
12. If the pasta is dry, add a splash of boiling or hot water; if runny, keep cooking until thickened.
13. Turn off the heat, wait a count of 10, then add the pecorino, provolone and a little extra rosemary. Stir until melted and creamy.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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