Neapolitan Pasta e Patate Recipe

• 1 whole yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 1½ lb potatoes, peeled and cut into ½-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 6 cups vegetable broth
• 1 oz Parmesan rind
• ½ tsp fine salt
• ¼ tsp black pepper
• 10½ oz short mixed pasta (pasta mista)
• 4 oz provola, cut into small cubes
• 1 oz Parmesan, finely grated

Equipment

• 5-quart heavy-bottomed pot or Dutch oven
• cutting board
• chef's knife
• wooden spoon
• ladle
• box grater

Method

1. 1

   Prep the onion, celery, and potatoes as directed. Cut the provola into small cubes and grate the Parmesan.

2. 2

   Warm the olive oil in a heavy pot over medium heat. Add the onion and celery and cook for 6 minutes, stirring now and then, until softened but not browned.

   
3. 3

   Stir in the tomato paste and cook for 1 minute, until it darkens slightly and coats the vegetables.

4. 4

   Add the potatoes, Parmesan rind, salt, pepper, and 5 cups (1.2 L) of the broth. Bring to a gentle boil, then simmer until the potatoes are tender and a few cubes begin to break apart, about 18 minutes total. Keep the remaining 1 cup (240 ml) of broth nearby.

   
5. 5

   Stir in the pasta and cook for 11 minutes, stirring often so it does not stick to the bottom. Add some or all of the reserved broth as needed; the pasta should stay in a thick, gently bubbling mixture, not dry out. The pasta is ready when it is just tender.

   
6. 6

   Remove the Parmesan rind. Take the pot off the heat and stir in the provola and grated Parmesan until the cheese melts and the potatoes thicken the sauce.

   
7. 7

   Let the pasta e patate stand for 2 minutes, then serve while it is thick and spoonable.