Pasta e patate con la provola: ricetta napoletana

• porsiyonlar: 2 servings
• aktif süre: 5 minutes
• toplam süre: 50 minutes

Malzemeler

2 medium potatoes

1 small onion

1 stalk of celery

½ carrot

1 teaspoon tomato paste (double-concentrated)

2 cups water

160 g pasta (mixed shapes)

150 g provola cheese

Extra virgin olive oil (enough to coat the bottom of the pot)

Salt

Yöntemler

Peel the potatoes and cut them into cubes. Cut the provola cheese into small cubes as well, and set it aside. Finely chop the celery, carrot, and onion. In a pot, heat the chopped vegetables in some oil; once they begin to sauté, add the tomato paste and stir until everything is well combined.

Add the potatoes and let them brown slightly, then pour in a glass of water, cover, and let cook for 20 minutes.

Once the potatoes are cooked, mash a few of them with a fork. This will help create a creamy consistency as the pasta cooks. At this point, it is time to cook the pasta. You should use a mixed pasta blend. If you cannot find a pre-mixed blend, create your own using various types of pasta you have at home. You can use broken spaghetti, tagliatelle, linguine, orecchiette, farfalle, tubetti, small diamond shapes, small penne—in short, mix whatever you have on hand. Pour the pasta directly into the pot with the potatoes, add another glass of water, adjust the salt to taste, and cook for the time indicated on the pasta package.

When the pasta is finished cooking, turn off the heat, stir in the provola cheese, cover the pot, and wait for the cheese to become melted and stringy. A couple of minutes should be sufficient. Your *Pasta e Patate con Provola* is now ready to serve.