Pasta, Patate, e Provola (Cheesy Italian Pasta and Potato Stew)

Name: Pasta, Patate, e Provola
Prep time: PT0D0H0M
Cook time: PT0D1H30M
Total time: PT0D1H30M
Yield: 6
Ingredients: ¼ cup extra-virgin olive oil; 1 garlic clove, finely chopped; 1 medium carrot, finely chopped; 1 medium celery stalk, finely chopped; 1 medium yellow onion, finely chopped; ½ tsp. fine sea salt, divided, plus more as needed; ¼ cup tomato sauce, preferably homemade; 5 medium Yukon Gold potatoes (1½ lb.), peeled and cut into ½-in. cubes; 6–7 cups vegetable broth, or water, warmed, divided; 1 lb. dried pasta mista corta (or any mix of dried pastas), or ditali; 8 oz. young or sharp provolone cheese, coarsely grated (2 cups)

Not sure what to do with those random pasta bits kicking around your pantry? This Neapolitan dish is your answer.

Serves
6
Time
1 hour 30 minutes

PHOTOGRAPHY BY BELLE MORIZO

By Katie Parla

Published on January 2, 2023

This is Southern Italian food at its finest—nourishing, flavorful, and made with only a few affordable ingredients. If your pasta shapes vary a lot in width, boil the thicker pieces a few minutes longer than the thinner ones, so they become al dente at about the same time.

Featured in “Italy’s Little-Known Trick for Using Up Leftover Bits of Pasta,” by Katie Parla.

Ingredients

¼ cup extra-virgin olive oil
1 garlic clove, finely chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
1 medium yellow onion, finely chopped
½ tsp. fine sea salt, divided, plus more as needed
¼ cup tomato sauce, preferably homemade
5 medium Yukon Gold potatoes (1½ lb.), peeled and cut into ½-in. cubes
6–7 cups vegetable broth, or water, warmed, divided
1 lb. dried pasta mista corta (or any mix of dried pastas), or ditali
8 oz. young or sharp provolone cheese, coarsely grated (2 cups)

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Instructions

Step 1

To a large pot, add the oil, garlic, carrot, celery, onion, and ¼ teaspoon of the salt. Turn the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not browned, about 20 minutes.

Step 2

Add the tomato sauce, potatoes, and remaining salt and cook, stirring occasionally, until the potatoes begin to soften, about 20 minutes.

Step 3

Pour in 5 cups of the stock, turn the heat to medium, and cover. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes.

Step 4

Uncover the pot, turn the heat to high, and add the pasta and enough of the remaining broth to cover by 1 inch. Cook—adding more broth ¼ cup at a time as needed to keep the pasta submerged—until al dente, 8–12 minutes. The texture should be like thick, chunky soup.

Step 5

Remove from the heat, stir in the provolone, and serve.

To a large pot, add the oil, garlic, carrot, celery, onion, and ¼ teaspoon of the salt. Turn the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not browned, about 20 minutes.
Add the tomato sauce, potatoes, and remaining salt and cook, stirring occasionally, until the potatoes begin to soften, about 20 minutes.
Pour in 5 cups of the stock, turn the heat to medium, and cover. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
Uncover the pot, turn the heat to high, and add the pasta and enough of the remaining broth to cover by 1 inch. Cook—adding more broth ¼ cup at a time as needed to keep the pasta submerged—until al dente, 8–12 minutes. The texture should be like thick, chunky soup.
Remove from the heat, stir in the provolone, and serve.