Pasta and potatoes is a winter first course, warm, hearty and very tasty, typical of Italian cuisine, especially Neapolitan cuisine. It is an easy and quick recipe that is prepared in little time, perfect as comfort food during cold winter days.
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Finely chop the onion and celery. Cut the carrots and cherry tomatoes into small pieces.
Pour all the vegetables into a large pot. Add the oil and sauté over low heat for a few minutes.
Peel the potatoes, weigh them and cut them into cubes. Add them to the pot with the vegetables.
Let them brown for 1 minute, then add the stock cube and a couple of glasses of water to cover the vegetables.
Bring to a boil, then lower the heat and cover. Let cook for about 40 minutes until the potatoes are tender.
Towards the end of cooking, add the grated Parmesan rinds.
Add 1 generous glass of water and the pasta. If necessary, add another half glass of water.
Cook the pasta over medium-low heat without a lid until it is al dente and well combined with the sauce.
Turn off the heat and add the provola or scamorza cut into small pieces.
Serve the pasta and potatoes very hot, with a drizzle of extra virgin olive oil and a sprinkling of Parmesan.
Italia, Campania
| Energy (kcal) | 153.03 |
| Carbohydrates (g) | 18.11 |
| of which Sugars (g) | 1.82 |
| Fat (g) | 5.42 |
| of which Saturates (g) | 2.93 |
| Protein (g) | 7.96 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.3 |
