Neapolitan Potato Pasta
Neapolitan Potato Pasta or Pasta e Patate alla Napoletana is a traditional recipe from Campania, made with pasta, potatoes and simple everyday ingredients.
It is one of the most loved examples of Italian cucina povera, a creamy and comforting dish that is especially popular in the UK during colder months.
Ingredients ( Serves 4 )
300 g short pasta (mixed pasta or ditalini)
400 g potatoes, peeled and diced
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tbsp extra-virgin olive oil
50 g pancetta or bacon, diced (optional but traditional)
1 L vegetable stock (hot)
50 g grated Parmigiano Reggiano (or Pecorino)
Salt, to taste
Black pepper, to taste
Method
Heat olive oil in a pot and cook onion, carrot and celery until soft.
Add pancetta (if using) and cook briefly.
Add potatoes and stir well.
Pour in hot stock and simmer for 10 minutes.
Add pasta directly to the pot and cook, stirring often, adding more stock if needed.
Cook until pasta and potatoes are very soft and creamy.
Remove from heat, stir in grated cheese, season and rest 5 minutes before serving.
Tips and Variations
Use mixed pasta for the most traditional texture and creaminess.
Stir often while cooking to release starch and create a naturally creamy sauce.
Add hot stock gradually to control the final consistency.
Let the dish rest a few minutes before serving to thicken naturally.
Extra creamy: mash a few potato cubes directly in the pot while cooking.
History of Potato Pasta
Pasta e patate is a historic Neapolitan home-cooking dish, deeply rooted in cucina povera. It was traditionally prepared with leftover pasta and potatoes to create a filling, comforting meal, and remains a staple of family kitchens in Naples and Campania today. This same tradition of simple, satisfying food can be found in street-food classics like fried Neapolitan pizza and seafood dishes such as spaghetti with clams, both emblematic of everyday cooking along the Campanian coast.
