Pasta e patate
50 min585 kcal each
Naples comfort food: pasta cooked straight in a potato soup until creamy, then made stringy with smoked provola.
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Plan this recipeIngredients
for 4 servings- Pasta, dry250 g
- Potatoes500 g
- Onion1 piece
- Celery1 stalk
- Carrot1 piece
- Cherry tomatoes100 g
- Smoked provola, diced120 g
- Parmesan, finely grated40 g
- Olive oil3 tbsp
- Fresh basil5 g
- Water1 l
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 35 min- Soften the finely chopped onion, celery and carrot in the oil for 8 minutes.
- Add the diced potatoes and halved tomatoes and cook for 5 minutes.
- Cover with hot water, add the salt and simmer for 15 minutes, until the potatoes are soft. Crush some of them.
- Add the pasta and cook, stirring often and adding hot water as needed, for 10–12 minutes, until creamy.
- Off the heat, stir in the Parmigiano and the provola until it melts into strings. Rest for 2 minutes and serve with basil and pepper.
Nutrition
per servingCal
585
Protein
22g
Carbs
75g
Fat
22g
Of 5.4g of sugar per serving, 0g is added sugar.
Of 22g of fat per serving, 8.3g is saturated.
