Neapolitan-style pasta and potatoes

Name: Neapolitan-style pasta and potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Mixed Pasta 0.75 lb; Potatoes 1.66 lbs; Celery 0.33 lb; Carrots 0.33 lb; White onions 1; Lard 4.5 oz; Tomato paste 1 ½ tbsp; Rosemary 1 sprig; Parmigiano Reggiano PDO cheese rind 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it es br de fr

844

Calories per serving

Lactose Free

Energy Kcal 844
Carbohydrates g 98.4
of which sugars g 8
Protein g 14.7
Fats g 43.6
of which saturated fat g 13.24
Fiber g 6.5
Cholesterol mg 35
Sodium mg 406

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: Low
Note EDITOR’S NOTE: The rosemary is optional, as is the provola. There are, in fact, a number of variations of this recipe. Give ours a try!

PRESENTATION

Hearty warmth from classic Italian comfort food always finds its way to the family table—especially with Neapolitan-style pasta and potatoes making things feel right at home. Slow evenings, busy after-school days, holidays, or just that regular family craving for something soft and creamy, this dish delivers. The vibrant, inviting look with silken ribbons of Neapolitan pasta meeting fluffy cubes of potato feels just right...a striking plate with that unmistakable golden color and a gentle moist texture everyone wants in a carb-filled meal. There's that unmistakable cozy smell, a creamy pasta hug brimming with classic flavor. Each forkful is a mix of gentle, hearty satisfaction—both familiar and just different enough to keep adults and kids coming back for more. Those tasty layers, a little Parmigiano Reggiano melting quietly in the background, turn each bite into something extra DELICIOUS. Hard not to smile when fluffy potatoes and deeply flavored pasta fill everyone up—especially since this is real-deal Italian comfort food at its best. Perfect for when you want dinner to feel a bit special but not complicated, with everything blending together in a casual yet totally satisfying way.

That family-pleasing quality makes pasta e patate a go-to choice for busy homes needing something filling, affordable, and totally reliable. Whether set out on a weekend or served on a weeknight, the dish adapts—sometimes plain and classic, sometimes with a little sausage, mushrooms, or even hot chili flakes for a burst of heat (honestly, works great with a green salad on the side). Crusty bread nearby makes soaking up every rich spoonful easy—kids usually go for second helpings, and grown-ups feel pretty happy about the nice, homey feel. For bigger groups, it scales up naturally—no fancy presentation needed, just big bowls and a welcoming table. This really is one of those traditional Neapolitan dishes that keeps comfort, flavor, and flexibility at the heart—DEFINITELY worth adding to your family rotation. Good food plus good company—always a win. Looking to bring a taste of Naples to your kitchen? This creamy pasta dish with potatoes absolutely brings everyone together, and leaves a feeling of simple happiness that sticks around.

How to prepare Neapolitan-style pasta and potatoes

To prepare the Neapolitan-style pasta and potatoes, start by peeling the celery, carrot and onion, before chopping them finely (1-2-3).

Next, peel the potatoes and roughly chop them into small pieces of around an inch (2 cm) 4. Finally, slice and then chop the lard 5. At this point you’ll have everything you need. Now turn your attention to the stove. Pour a glug of oil into a pan, add the lard and warm over low heat for a few minutes 6.

Then add the chopped onion 7, carrots, and celery 8. After a few minutes, add the potatoes 9

and allow the flavor to develop for a few minutes, stirring occasionally to keep everything from burning 10. Add the rosemary 11 and the cheese rind (you can wash it first and scrape off the outer part) 12,

then add the tomato paste 13 and stir. Pour in 2? cups (600 g) of hot water 14 and season with pepper 15.

and salt 16. Finally, cover with the lid and cook over low heat for 30 minutes, adding a little more water if needed 17. Once the potatoes have softened, mash some of them with the back of a wooden spoon 18, then pour in the mixed pasta.

Immediately add another cup (250 g) of hot water 19 and bring everything to a boil. Leave the pasta to cook, stirring occasionally and adding more water if necessary. Make sure it has the right amount of salt. Remember that the mixture should be creamy and almost dry once it is cooked, though. Finally, remove the sprigs of rosemary 20 and serve your Neapolitan-style pasta and potatoes topped with a drizzle of oil 21.

Storage

You can store your pasta and potatoes for up to 2 days in the refrigerator. Not suitable for freezing.

Tips

One of the richest and most delicious versions of Neapolitan-style pasta and potatoes involves adding what is known in Campania as smoked provola or mozzarella. Simply cut this cheese into cubes and let it melt over the cooked dish, mixing well until it becomes stringy and creamy. Another variation, if you have any leftover pasta, or simply if you feel like experimenting with a new version, involves baking the pasta and sprinkling the surface with a few breadcrumbs to create a new and irresistible treat for the taste buds!

For the translation of some texts, artificial intelligence tools may have been used.