Pasta e Patate is very popular in Naples, Italy and is known to be a peasant dish, but is still so delicious. This dish is very popular in our family and we are so glad to share this recipe with you! The ingredients are very simple/easy to put together and we hope you enjoy it!
Pasta e Patate (Pasta with Potatoes): (Serves 4-6 people)
Ingredients:
4 potatoes
2 celery sticks
1/2 medium onion (you can use red if you don’t have white)
6 tbsp. olive oil
2 plum tomatoes
1 lb. pasta (ditalini or mixed pasta)
Parmigiano cheese (the rind and grated)
Prosciutto (outer skin)
Smoked mozzarella (optional)
Salt and pepper
Directions:
1. Start by adding the chopped onions, carrots, celery, tomatoes, and prosciutto to the pot with olive oil. Cook on medium heat for about 3-5 minutes.
2. Once that is done, add the diced potatoes to the pot with about a glass of water, and salt/pepper. Stir around and add another glass of water. Cover with a lid and cook for about 15 minutes or until the potatoes are soft.
3. When the potatoes look soft and the mixture looks creamy, add the pasta with a small chunk of the parmigiano rind. Stir around and add 2 more glasses of water. *While the pasta is cooking, if it seems to be getting stuck to the pot, add a little bit more water*.
4. After about 10 minutes taste the pasta to make sure it doesn’t need additional salt, and to see if it has finished cooking (pasta should be al dente, not super soft/overcooked). If needed, add more salt.
5. Remove the prosciutto skin. Add chopped smoked mozzarella to the pot with the heat off (optional). Wait until all the mozzarella has melted and stir around. *Omit this step if not adding the mozzarella*.
6. Plate the pasta and add some grated parmigiano cheese to taste. Enjoy!
We hope you enjoyed this week’s video and stayed tuned for more recipes coming soon!
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