Pasta with Potatoes and Provola

Rich, creamy, and full of flavour, this dish is inspired by Neapolitan tradition and is sure to win everyone over with its incredible taste. It’s a hearty and comforting one-pot recipe, easy to prepare with simple ingredients.

Ingredients (Serves 4)

• 250g mixed short pasta (or penne, conchiglie, orecchiette)
• 3 medium potatoes
• 250g provola cheese, diced
• 1 carrot
• ½ onion
• 2 celery stalks
• 500ml water
• 1 tsp tomato purée
• Grated cheese, to taste
• 1 sprig rosemary
• 3 tbsp extra virgin olive oil
• Salt and black pepper, to taste

Method

Step 1: Prepare the Ingredients

1. Finely chop the carrot, onion, and celery. Set aside.
2. Peel the potatoes and cut them into small cubes.
3. Dice the provola cheese into small pieces.

Step 2: Cook the Base

4. In a large pot, heat the olive oil and add the rosemary to infuse the oil with flavour.
5. Sauté the chopped vegetables until softened.
6. Remove the rosemary sprig and add the diced potatoes, stirring to combine.
7. Stir in the tomato purée and half of the water, season with salt, cover, and cook for about 20-30 minutes, stirring occasionally.

Step 3: Cook the Pasta

8. Add the pasta and the remaining water to the pot. Cook according to the pasta’s packet instructions, stirring frequently.

Step 4: Finish and Serve

9. Remove from the heat and add the diced provola, stirring continuously until melted and creamy. Keep some cheese aside for garnish.
10. Stir in the grated cheese and mix well.
11. Serve immediately with a sprinkle of black pepper, a few cubes of provola, and a sprig of rosemary for garnish.

Variations

• Richer Version: Add crumbled sausage to the sautéed vegetables for an extra savoury touch.
• Creamier Texture: Use a mix of provola and mozzarella for a stretchier, cheesier consistency.
• Vegetarian Option: Swap the provola for smoked scamorza or a plant-based cheese alternative.

Storage Tips

This dish is best enjoyed fresh, as the cheese solidifies upon cooling. If you have leftovers, store them in the fridge for up to one day and reheat in a pan before serving.