Pasta e Patate, or Pasta and Potatoes, is a traditional dish from Southern Italy, particularly popular in Naples. It's a humble, rustic meal that showcases the simplicity and richness of Italian cuisine. With a creamy, cheesy sauce made with Provola cheese, this one-pot pasta dish is a perfect comforting and easy weeknight dinner.
Origins of Pasta e Patate
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The origin of this dish comes from Naples, around the 17th century. Just like most of the Italian traditional dishes, it starts as a peasant recipe that is accessible to all thanks to its cheap and simple ingredients.
The traditional Italian pasta and potatoes recipe uses mixed pasta (all kinds of pasta shapes mixed together). As an emblem of its poor origins, it was the norm to reuse scraps and leftover of pasta. Nowadays big brands also sell boxes of mixed pasta to make this dish or other Southern pasta dishes.
During the years, the pasta potatoes recipe expanded through the Southern regions of Italy, creating also new versions: with bacon, with cheese, with tomatoes, or baked.
For more cheesy pasta recipes, check out this Penne ai Quattro Formaggi (Four Cheese Pasta), and this Cheesy French Onion Pasta Bake. Check out also our full collection of Authentic Italian Recipes.
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Ingredients
- Pasta : Traditional recipes often use mixed short pasta shapes like ditalini, tubetti, or small shells (lumache). These small shapes blend well with the potatoes, ensuring each bite is full of flavor.
- Potatoes: Use waxy potatoes like Yukon Gold or red potatoes, which hold their shape better during cooking.
- Provola Cheese: This semi-hard cheese has a mild, smoky flavor that melts beautifully. If you can't find Provola, you can use smoked mozzarella or scamorza as a substitute. See below for more details.
- Soffritto: Make soffritto by finely mincing onion, celery and carrot. Check out this guide for more information: Soffritto (Mirepoix): What it is, how to use and how to freeze.
- Tomato Paste: Adds a rich, concentrated tomato flavor. You can use fresh tomatoes if you prefer.
What's the difference between Provola, Provolone, and Scamorza?
One of the most famous versions of Pasta e Patate is the "Pasta Patate e Provola", Pasta with potatoes, and Provola cheese. This is the version I was most inspired from.
Outside of Italy, it's rather difficult to find Provola. Sometimes I found Provolone which is from the same family but it's much bigger, so it's usually sold in slices. This time I could only find a good smoked Scamorza in a local Italian market, so I took it.
Provola, Provolone, and Scamorza are stretched curd cheese made with cow's milk or in some cases goat's milk or even buffalo's milk. The flavor is quite sweet and delicate and you can find them also in a lightly smoked version. They are very similar in texture, taste, and shape. The famous pear shape makes it recognizable everywhere since it's small enough to be sold whole.
So, the answer is, the difference is in the making process. Scamorza is made with semi-raw milk and has an extra stewing process at the end. But the main characteristics are pretty much the same so you can interchange them in recipes with no problems. Read more about Scamorza at this link.
Variations
- Add Bacon or Pancetta: For a richer, smokier flavor, sauté some chopped bacon or pancetta with the onions.
- Add Greens: Stir in some spinach or kale towards the end of cooking for added color and nutrients.
- Use Different Cheeses: Experiment with other cheeses like Gruyère, fontina, or even cheddar for a unique twist.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Creamier Texture: Stir in a splash of heavy cream or a dollop of mascarpone cheese for an extra creamy sauce.
Storage and Reheating
Pasta with Potatoes and Provola can be stored in the refrigerator for up to three days. Make sure to cool it completely before transferring it to an airtight container. To reheat, place the pasta in a saucepan with a splash of water or broth and heat gently over medium-low heat, stirring occasionally, until warmed through. This will help maintain the creamy consistency.
For longer storage, you can freeze Pasta e Patate. Portion the cooled pasta into freezer-safe containers or bags and freeze for up to two months. To reheat, thaw in the refrigerator overnight and then follow the reheating instructions above. If the dish seems dry, add a bit more broth or a splash of cream to revive its creamy texture.
Recipe FAQs
Yes, you can prepare it a day in advance. Reheat it gently on the stove with a bit of broth or water.
A simple green salad, garlic bread, or roasted vegetables make excellent side dishes.
Adding a splash of heavy cream or mascarpone cheese towards the end of cooking will make the sauce creamier.
Top Tip
To enhance the flavor of your Pasta e Patate, sauté the Soffritto slowly until they are caramelized. This develops a deeper, richer flavor base for the dish. Also, be sure to taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
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📖 RECIPE
Ingredients
Method
- Peel the potatoes and cut them into small dices of about 1 cm (½ inch).
- Add the olive oil and butter in a large pan and turn on the heat. Add the potatoes and the soffritto (or onion) and sautèe for about 5 minutes.
- Add the tomato paste, salt, black pepper and rosemary, then add the pasta to the pan and add all the water at once.
- Bring to a boil than turn down the heat and simmer for about 20 minutes uncovered, so both the pasta and potatoes are fully cooked. If the water did not reduce to a creamy sauce, turn up the heat and cook another 5 minutes. If instead it reduced too much, add a few more tablespoons of water.
- After the cooking time, add the diced Scamorza cheese to the pan and mix well until it's fully melted into the sauce.
- Season again with salt and black pepper if needed and serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Patti C says
Would it be more appropriate to use bel gioioso hard provolone or belgioso fresh mozzarella in this recipe?
Hard cheese or soft?
Jessica Montanelli says
Hi Patti, Provolone for sure! Hard cheese is the way to go for this recipe, fresh mozzarella is too watery and wouldn't work correctly.
Amalija says
I can’t wait to try this tonight! I just wonder.. how does the pasta not get overcooked?
Jessica Montanelli says
Hi Amalija, when cooked directly in a sauce, pasta takes a bit longer to cook, compared to boiling it directly. But it also very much depends on the pasta quality so keep checking it and adjust the cooking time until both pasta and potatoes are fully cooked. I hope you'll like it!