Pasta and potatoes is a typical dish from Naples. Its unmistakable flavour, creamy texture and intense aroma of basil make this dish unique.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Main Course, pasta dish
Cuisine Campania, Italian, with meat
Servings 4servings
Calories 654.2kcal
Ingredients
240gpastamixed short
olive oilextra virgin
1clovegarlic
1onionwhite
3potatoeslarge, not new
100gbacon
6cherry tomatoes for colour
5 leavesbasil
200gprovola
1handfulparmesan 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.