Neapolitan potatoes pasta

Step 1/7

• 60 g carrots
• 60 g celery
• 60 g onions
• ½ clove garlic

Finely chop onions, celery, carrots and the garlic, in order to prepare the Italian “soffritto”

Step 2/7

• 60 g pancetta
• extra-virgin olive oil

Put a few spoons of extra-virgin olive oil in a tall pot, with the soffritto and the pancetta. Stir and let it cook at low heat – at least 10 minutes – with continuous stiring so it doesn’t burn, until lucid

Step 3/7

• 350 g potatoes
• 5 cherry tomatoes
• salt
• pepper
• rosemary

After 10 minutes, cut the potatoes in small pieces and add to the soffritto, together with the tomatoes, a pinch of salt and pepper. Stir everything, cover with a lid and cook for 20 minutes at low-mid heat. Be careful to not burn because it’s cooking with no water, potatoes should stick to the pot but not burn, for that you should stir frequently.

Step 4/7

• 700 cl water

Add the water and let it cook for another 20 to 25 minutes on mid/high heat with the lid. Always stiring so nothing get burned, if you need more water feel free to put it as needed

Step 5/7

• 120 g Short pasta

Bring water to boiling, add salt and put the pasta in the water, let it cook for the cooking time on the pasta box

Step 6/7

• 60 g Provola cheese
• Parmesan cheese

When the pasta is ready, remove from the heat and add Parmesan cheese and the provola. Stir everything until melting

Step 7/7

Serve it and enjoy with some pepper and Parmesan cheese on top!

Enjoy your meal!