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Pasta and potatoes hold on a fork
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📋Pasta and potatoes

This Pasta and Potatoes recipe, Pasta and Patate, is the Neapolitan way of making a delicious meal using everything you have in your fridge or pantry. Besides pasta, potatoes, and stock, you can add any other vegetable, cheese, or meat you want to use up. It is a healthy, easy, and quick weekday meal you can make when you don't have a plan for dinner. Everything is cooked together in one pot in less than 30 minutes.
Course Pasta
Cuisine Italian
Keyword Pasta and potatoes, pasta e patate, potatoes and pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 613kcal

Ingredients

Base ingredients

Optional and substitutable

  • ½ cup white wine
  • 5 oz bacon you can also use salami, leftover meat, chicken
  • 5 oz scamorza or mozzarella use any cheese you want to use up
  • ½ cup freshly grated Parmesan or pecorino
  • 2 Hot chili peppers if you like it spicy

Instructions

Preparing the base with the potatoes

  • Pour some olive oil into a large pasta pot
    3 tablespoon olive oil
  • Add diced carrot, celery and onion and stir fry to make a soffritto
    2 carrots, 2 stalk of celery, 1 onion
  • Add the potatoes cut into small chunks
    5 medium potatoes
  • Stir and add some white wine
    ½ cup white wine
  • Once the wine has evaporated, add some stock
    6 cups homemade stock
  • The amount of stock you add should cover the base of the pan, not all the ingredients.
  • Cover and let it simmer for 5 minutes
  • Add salt
    1 teaspoon salt

Adding bacon and spices

  • Add the bacon
    5 oz bacon
  • and the hot chili peppers, if you like them spicy
    2 Hot chili peppers
  • Stir and add more stock if needed. Simmer for two more minutes

Adding the pasta

  • Add the pasta
    10 oz pasta corta
  • Add more stock to ALMOST cover the pasta, do not submerge it
    6 cups homemade stock
  • Let it simmer covered for 13 minutes, stirring and adding more stock regularly
  • Regularly add more stock and stir
    6 cups homemade stock
  • Always simmer covered
  • Taste the pasta and the potatoes

Adding the cheese

  • Add the cheese
    5 oz scamorza or mozzarella
  • Stir until the cheese is melted

Serve

  • Serve it immediately while piping hot with some freshly grated Parmesan
    ½ cup freshly grated Parmesan

Video

Notes

  • The pasta and the potatoes are cooked together in this recipe, a technique similar to risotto called pasta risottata.
  • Some ingredients are the base for this recipe, while others are optional and replaceable.
  • You can use up ingredients you have in your fridge and pantry
  • You can also use mismatched pasta
  • Check the cooking time required for each pasta as it determines when the pasta will be added to cook together with the potatoes
  • The potatoes should cook within 20 minutes, while the pasta I am using requires 12 minutes. I, therefore, need to cook the potatoes 8 minutes before I add the pasta, so both pasta and potatoes are perfectly cooked at the same time
  • It is best to eat this dish on the same day. The next day the pasta will get too soggy as it will absorb all the juices. However, if you cannot finish it and have leftovers, do not throw them away!You can store it in the fridge for up to 3 days in an airtight container; it is still safe to eat.

Nutrition

Calories: 613kcal | Carbohydrates: 75g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 1798mg | Potassium: 1077mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4284IU | Vitamin C: 59mg | Calcium: 265mg | Iron: 3mg