PASTA E PATATE NAPOLETANA

For those of you who live in countries where the temperature drops considerably during winter, I think you’d agree with me that the chilly season requires some serious comfort food to shield and “protect” you from the cold 🥶!! Pasta e Patate Napoletana (Neapolitan Pasta and Potatoes) fulfills this feeling of comfort on every possible level! A combination of pasta and potatoes - yes, you heard me correctly, carbs on carbs - this pasta dish closely resembles a hearty stew. My youngest actually said, “it’s like mashed potatoes with pasta!” before happily gobbling it up. 😂  

The infusion of the smoked pancetta, prosciutto and Parmesan rinds, as well as rosemary in the pasta and potatoes, make this dish so heavenly and satisfying! Every time we have a leg of prosciutto or a wedge of Parmesan cheese, we always make sure to remove and freeze the rinds, just so we can make this dish later on. What appears to be “garbage” for most, offers some of the best flavours in Neapolitan soups, pasta sauces and bread (ie. Easter bread called “Casatiello”).  #1 tip from my pro-chef hubby - NEVER throw those rinds away!!

This humble dish, also once considered a meal for the poor, made its way to Naples in the 17th century. During this time, tomatoes and potatoes were inexpensive ingredients, and therefore used frequently by house wives in their cuisine. The use of the Parmesan rind to add flavor was to ensure that no food was wasted. And to further reinforce the idea of “no waste food”, the pasta used, was also left over mixed pasta remaining in the pantry. 

INGREDIENTS:

700 g potatoes

1 carrot (around 150 g - finely chopped)

1 onion (finely chopped)

1 garlic clove (sliced - optional)

1 stalk celery (around 150

g - finely chopped)

5-6 cherry tomatoes 

30 g Prosciutto rind 

30 g Parmesan cheese rind 

150 g chopped ham or pancetta

1 sprig fresh Rosemary (or 1/3 tsp

Dried - or to taste) 

40 g pecorino or Parmesan cubes

10 g parsley (finely chopped - as garnish)

Olive oil 

Salt and pepper to taste 

250 g pasta 

600 ml hot Water (beginning)

250 ml hot water (end - plus a little more if necessary)

METHOD:

Heat olive oil over medium heat and add onion, celery and carrots (and garlic if adding). Stir for around 2 minutes until vegetables are slightly softened.

Add the prosciutto rind and cubes of ham and stir for another 2-3 minutes. 

Add the potatoes, cherry tomatoes and rosemary. Stir for around 1-2 minutes to coat the potatoes in the oil. 

Add the Parmesan rind and continue to stir. 

Add the water until it just covers the potatoes and add salt and pepper to taste.

Cover the pot and allow to simmer over low heat for around 25-30 minutes until potatoes are very soft and have absorbed the flavors. 

Uncover the pot and add the pasta and 250 ml hot water and stir continuously (so as to avoid burning) until pasta is al dente.  Add a little extra water if necessary. 

Spoon into a plate, garnish with chopped parsley and drizzle with a little extra olive oil. Serve immediately. 

Buon appetito! Bon Appétit! Guten Appetit! En Guete! Itadakimasu! 

Gastronomically yours,

💖 Pia