Pasta e Patate

Name: Pasta e Patate
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 200 g mixed pasta; 500 g potatoes; 1 onion; 40 g Parmigiano rind; 1.2 L water; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pasta e Patate is a comforting staple from the bustling kitchens of Naples, where it's often prepared on chilly evenings. This dish celebrates the simplicity of pantry staples, transforming them into a hearty meal that warms both the body and spirit. As the stock simmers, it draws out flavors that are both humble and satisfying, making it a beloved choice for a quiet night or a casual gathering.

Expect a dish where the tender potatoes meld seamlessly with the mixed pasta, creating a velvety texture. The Parmigiano rind infuses the broth with a subtle depth, while olive oil adds a rich finish. Each spoonful is a gentle reminder of the beauty in simplicity, seasoned perfectly with fine sea salt to taste.

Ingredients

200 gmixed pasta
500 gpotatoes
1onion
40 gParmigiano rind
1.2 Lwater
3 tbspolive oil
to tastefine sea salt

Method

Begin by peeling and finely chopping 1 onion. In a large, heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and stir to coat it in the oil. Cook the onion until it becomes translucent and soft, about 5 minutes, stirring occasionally to prevent browning.
While the onion is cooking, peel and dice 500 g of potatoes into small, even cubes, about 1 cm each. This size ensures they cook evenly and integrate well with the pasta later. Once the onion is ready, add the diced potatoes to the pot, stirring them to coat in the oil and onion mixture.
Pour in 1.2 liters of water and add the 40 g Parmigiano rind to the pot. Stir to combine, then increase the heat to bring the mixture to a gentle simmer. Allow it to simmer until the potatoes are tender and the broth has taken on a rich, savory flavor from the Parmigiano rind, about 15-20 minutes. Taste the broth and season with fine sea salt to your preference, ensuring the flavors are well-balanced.
Once the broth is seasoned, add 200 g of mixed pasta to the pot. Stir well to ensure the pasta is submerged in the broth. Continue to simmer, stirring occasionally, until the pasta is cooked al dente. If the mixture becomes too thick, add a little more water to maintain a soupy consistency.
As the pasta reaches the desired tenderness, remove the Parmigiano rind from the pot. Taste and adjust the seasoning with more salt if needed. Finish the dish by drizzling a little more olive oil over the top for added richness.
Ladle the Pasta e Patate into warm bowls, ensuring each serving has a good mix of pasta, potatoes, and broth. Serve immediately, enjoying the comforting flavors and textures of this traditional Neapolitan dish.