Pasta e Patate con Provolone del Monaco

Lucia Ercolano

Lucia Ercolano

Pasta e Patate con Provolone del Monaco

Ingredients:

  • Pasta mista (mixed short pasta):200 g
  • Potatoes:2 medium
  • Provolone del Monaco:120 g
  • Onion:1 medium
  • Celery stalk:1
  • Extra virgin olive oil:60 g
  • Fresh rosemary:1 sprig
  • Salt:to taste
  • Black pepper:to taste
Directions
  1. Peel and cube the potatoes. Dice the onion and celery.
  2. In a large pot, sauté onion and celery in olive oil with rosemary.
  3. Add potatoes and enough water to cover. Cook until tender.
  4. Add pasta and cook until al dente, adding water if needed.
  5. Remove from heat, add diced Provolone del Monaco and stir until melted.
  6. Season with salt and pepper. Serve immediately.
Suggestions from Lucia
  • Use a mix of pasta shapes for authentic texture.
  • The dish should be creamy, not soupy.
  • Let it rest 5 minutes before serving to allow flavors to meld.
History of this Dish

This is a cherished dish from Campania, particularly the Sorrento Peninsula. The recipe reflects the area's tradition of creating hearty meals from simple, local ingredients. Provolone del Monaco adds a distinctive flavor to this rustic comfort food.

Ingredients:

  • Pasta mista (mixed short pasta):200 g
  • Potatoes:2 medium
  • Provolone del Monaco:120 g
  • Onion:1 medium
  • Celery stalk:1
  • Extra virgin olive oil:60 g
  • Fresh rosemary:1 sprig
  • Salt:to taste
  • Black pepper:to taste