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home » dishes » noodles

Pasta and potatoes

  • German
  • Italian

A few potatoes, Provolone cheese and pasta, that's all you need for pasta and potatoes. Campania's cuisine never ceases to amaze me with recipes that are as simple as they are tasty and which stem from the cooking traditions of ordinary people. Frugality meets ingenuity!

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Leftovers refined

Neapolitan cuisine in particular is famous for creating extraordinary dishes from just a few ingredients. Pasta e patati is just one of them. It probably all started as a way of using leftovers. Typical of the dish is the use of different varieties of short pasta, often what was left over from the day before. Pancetta and Provolone cheese were likely added to the simple basic recipe later.

Pasta and Potatoes

Stirring up the pasta

Like pasta, potatoes, which were introduced to Italy in the 16th century, soon became a staple food for the poorer population. And thus, this dish combines two main energy-giving ingredients at once. But its secret lies in its consistency: the Provolone is stirred in and melts. Perfectly made, the dish no longer moves, literally. This is demonstrated in trattorias by holding it at an angle when serving it.

📖 Recipe

Pasta and Potatoes

Pasta and Potatoes

Pasta and potatoes is a typical dish from Naples. Its unmistakable flavour, creamy texture and intense aroma of basil make this dish unique.
[en]5 from 2 votes[/en][de]5 von 2 Bewertungen[/de][it]5 da 2 voti[/it]
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course, pasta dish
Cuisine Campania, Italian, with meat
Servings 4 servings
Calories 654.2 kcal

Ingredients
 

  • 240 g pasta, mixed short
  • olive oil, extra virgin
  • 1 clove garlic
  • 1 onion, white
  • 3 potatoes, large, not new
  • 100 g bacon
  • 6 cherry tomatoes, for colour
  • 5 leaves basil
  • 200 g provola
  • 1 handful parmesan, cheese
  • black pepper
  • salt

Instructions
 

  • In a large frying pan, fry the garlic in oil at a hot temperature. When the oil starts to become fragrant, remove the garlic. Now fry the finely chopped onion in the oil until translucent. Peel and chop the potatoes and fry them with the onions. The potatoes should soften but not fall apart. Add the diced bacon and fry.
  • At the sametime, bring lightly salted pasta water to the boil. When the potatoes are halfcooked, add the pasta to the water and cook until al dente.  Add the tomatoes (chopped if desired) and thechopped basil to the sauce. Season to taste with salt and pepper. Add 3tablespoons of pasta cooking water.
  • Strain the pasta and immediately add to the sauce. Turn off the heat and add the Provolone cheese cut into small pieces. Stir in the pan until the cheese has melted and the consistency of the dish is creamy. Serve the pasta e patati with plenty of Parmesan cheese, a little olive oil and black pepper.

Nutrition

Calories: 654.2 kcalCarbohydrates: 77.2 gProtein: 27.2 gFat: 26.3 gSaturated Fat: 13.1 gPolyunsaturated Fat: 2.5 gMonounsaturated Fat: 8.9 gTrans Fat: 0.03 gCholesterol: 61.2 mgSodium: 496.4 mgPotassium: 997.2 mgFiber: 6.1 gSugar: 4.9 gVitamin A: 557.2 IUVitamin C: 39.7 mgCalcium: 420.6 mgIron: 2.8 mg
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Buon appetito!

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5 from 2 votes (2 ratings without comment)

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Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

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    GUTSCHEIN PASTAWORKSHOP
  • 04.10.25 PASTA Basic
  • Grüne Gnocchi mit Bärlauch und Ricotta
    18.10.2025 GNOCCHI
  • Fettuccine
    28.02.2026 PASTA BASIC
  • workshop
    21.03.2026 PASTA BASIC

Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

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Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
mehr zu mir
Foto: Anna Stöcher

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