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Pasta · Campania

Pasta e Patate – Authentic Neapolitan Recipe

Pasta e Patate is the soul of Neapolitan cucina povera — a thick, creamy one-pot dish that turns the humblest pantry staples into something genuinely extraordinary. The secret weapons are a saved parmesan rind, which melts into the broth adding deep umami, and smoked provola that stretches into golden, irresistible threads. In Naples this is Sunday food, passed down through generations without ever needing a written recipe — until now.

15Prep (min)
35Cook (min)
50Total (min)
4Serves
EasyDifficulty
Pasta e Patate – Authentic Neapolitan Recipe

Ingredients

  • 400 g (14 oz) mixed short pasta (pasta mista)
  • 600 g (1.3 lb) starchy potatoes, peeled and diced into 1 cm cubes
  • 1 parmesan rind (about 8–10 cm piece)
  • 150 g (5 oz) smoked provola, diced
  • 1 x 400 g (14 oz) can whole peeled San Marzano tomatoes, crushed by hand
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, lightly crushed
  • 3 tablespoons extra-virgin olive oil, plus more to finish
  • 1 litre (4 cups) hot water or light vegetable broth
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves to finish

Method

  1. Warm the olive oil in a large, deep pot over medium heat. Add the chopped onion and crushed garlic and sweat gently for 5–6 minutes until soft and translucent — do not let them colour.
  2. Add the diced potatoes and stir well to coat them in the oil. Cook for 3 minutes, letting them absorb the flavours.
  3. Pour in the crushed tomatoes and stir. Add the parmesan rind, pushing it down into the pot. Season with salt and a grind of black pepper.
  4. Add the hot water or broth. The liquid should cover the potatoes by about 2–3 cm. Bring to a gentle boil, then reduce to a steady simmer and cook uncovered for 15 minutes, until the potatoes begin to soften.
  5. Using the back of a wooden spoon, roughly crush about one-third of the potatoes directly in the pot — this is what creates the characteristic creamy, thick texture.
  6. Add all the pasta directly into the pot. Stir frequently, adding a splash of hot water if needed, and cook until the pasta is al dente and the mixture is thick and soupy — not dry, not watery. Remove and discard the parmesan rind.
  7. Remove the pot from the heat and stir in the diced provola. Let it sit for 2 minutes so the cheese melts into stretchy, silky pools.
  8. Serve immediately in deep bowls, finished with a generous drizzle of raw extra-virgin olive oil, a few torn basil leaves, and a crack of black pepper. Pasta e Patate waits for no one — eat it straight away.

Tips from the kitchen

💡 Save parmesan rinds in the freezer — they are the real flavour backbone of this dish and many Neapolitan soups. Never skip or substitute them.
💡 The consistency should be 'azzeccata' (literally 'sticky') — thick enough for the pasta to stand up in the spoon. If it dries out too much while resting, stir in a ladleful of hot water before serving.
💡 Use genuine smoked provola from Campania if you can find it. Fior di latte or a mild smoked scamorza are the closest substitutes — avoid regular mozzarella, which releases too much water.

Frequently asked questions

Can I make pasta e patate without tomatoes?

Yes — there is a well-known white version ('in bianco') made without tomatoes. Simply omit the canned tomatoes and add a little extra broth. The result is paler and even creamier, equally authentic.

What pasta shape works best if I don't have mixed pasta?

The traditional choice is pasta mista — a mix of broken leftover pasta shapes, which was originally a way to use up odds and ends. If unavailable, use small tubular shapes like ditalini, tubettini, or broken spaghetti. Avoid long pasta.

Can I reheat pasta e patate the next day?

You can, but the pasta will have absorbed almost all the liquid overnight. Reheat gently in a pot with a good splash of water, stirring constantly, and add fresh diced provola off the heat. Many Neapolitans fry leftover pasta e patate in a pan with olive oil to make a crispy cake — highly recommended.