INGREDIENTS

Serves 4

The original Neapolitan recipe calls for a hodgepodge of leftover short shapes for the pasta, although, if you prefer, you can use another short pasta like tubetti, ditali, or gnocchetti sardi. You won’t typically find this dish on restaurant menus, but it’s eaten in every Neapolitan household.

300 gr mixed pasta - Extra virgin olive oil - 1 stalk of celery, finely diced - 1 large carrot, finely diced - 1 medium onion, finely diced - 50 gr tomato passata (puree) or paste - 500 gr potatoes, cleaned and cut into cubes - One parmesan rind, chopped - Salt and pepper, to taste - 300 gr provolone cheese, cut into cubes - 50 gr Parmigiano Reggiano cheese, grated

PREPARATION

1. Bring a liter of water to boil in a small saucepan or tea kettle.
2. Place a large stockpot over medium heat. Cover the bottom with oil and add the diced onion, celery, and carrot. Sautè until the onion is translucent.
3. Add diced potatoes and passata, and cook for a few minutes to combine the flavors.
4. Then, add the chopped parmesan rind and cook until brown. Cover the potatoes with about half a liter of the hot water, plus a pinch of salt and black pepper, and cook for about 15-20 minutes.
5. When the potatoes are tender, pour in the uncooked pasta and a bit more water. Bring to a simmer. If you see that the water dries up but the pasta isn’t al dente yet, add more water a little at a time (as you do with risotto), stirring regularly to prevent sticking.
6. When the pasta is cooked (make sure it is not brothy), turn off the heat. Remove the chunks of parmesan rind. Add in the chopped provola and grated Parmigiano Reggiano cheese and stir vigorously for about a minute to melt the cheese. Serve warm with extra Parmigiano Reggiano, cracked black pepper, and a drizzle of olive oil, if desired.

Thanks to Deborah D’Adetta and Italy Segreta for this recipe.

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