Italian Pasta with Potatoes (Pasta e Patate)

Pasta e Patate (pasta with potatoes) is one of those dishes I turn to when I want something cozy and satisfying. It’s creamy, comforting, and made with just a few simple ingredients: pasta, potatoes, onions, and Parmigiano Reggiano. A true taste of Naples that reminds me how Italian cooking shines in its simplicity.

If you like this recipe, then you’ll love Creamy Salmon Pasta or my Creamy Saffron Pasta Sauce.

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Hi! I’m so happy to share this traditional pasta con le patate recipe with you. Growing up, my nonna made this whenever we needed something cozy and filling. It’s one of those dishes that uses simple ingredients but feels like a hug in a bowl. The smell of potatoes simmering with onions and olive oil always takes me back to her kitchen.

Today, I make pasta patate for my family when I want an easy, comforting dinner that doesn’t require a trip to the store. It’s creamy, starchy, and hearty — the kind of Italian comfort food that warms you from the inside out. My husband always says it’s one of those recipes that tastes like home.

Ingredients

• Potatoes – Use starchy potatoes like Yukon Golds or Russets. They break down slightly as they cook, creating that creamy, velvety texture this dish is known for. Waxy potatoes (like red potatoes) won’t give the same result.
• Onion – A yellow or white onion is perfect here. Sautéed slowly in olive oil, it creates the flavor base of the dish. If you want extra depth, add a small carrot and celery stick to make a soffritto.
• Tomato purée – Adds rich flavor and a touch of sweetness that balances the creamy potatoes.
• Olive oil – Extra-virgin olive oil adds richness and flavor. Use the best quality you have, since it plays a big role in this simple recipe. My nonna always finished the dish with another drizzle before serving.
• Pasta – In Naples, this dish is traditionally made with “pasta mista” (mixed leftover shapes). Ditalini, tubetti, or small pasta cuts work beautifully. You can even break up spaghetti or linguine. Cooking the pasta directly in the potato broth is key to making it creamy.
• Sea salt: Enhances the natural sweetness of the potatoes and ties all the flavors together.
• Freshly ground black pepper: Adds subtle heat and balances the creaminess of the potatoes and cheese.
• Parmigiano Reggiano or Pecorino Romano – Parmigiano Reggiano gives a nutty, mild flavor, while Pecorino Romano adds a stronger, saltier bite. Both work well, so use whichever you prefer. Always grate fresh cheese — pre-grated doesn’t melt as smoothly. I do not recommend using Parmesan cheese. Invest in a small piece of a better quality cheese for the flavor and it also will melt and combine much better.
• Broth or Water – Vegetable or chicken broth adds extra flavor, but water works perfectly if you’re keeping it simple. Since this dish is cucina povera, even just salted water and good olive oil can make it delicious.
• Optional Pancetta or Guanciale – Some Neapolitan versions add small cubes of pancetta or guanciale sautéed with the onion. It makes the dish richer and adds a savory depth, but it’s not essential.
• Fresh Herbs (Parsley, Rosemary, or Sage) – A sprinkle of parsley before serving brightens the dish. Rosemary or sage simmered with the potatoes is another beautiful, aromatic touch.

Instructions (Step-by-Step)

1. Step 1: Prep the onion: Peel and slice the onion.
2. Step 2: Prep the potatoes: Peel and cut the potatoes into small pieces and keep in water until ready to cook (so they don't turn brown).
   In a medium saucepan, bring 5 cups of water to a boil, then reduce the heat to maintain a gentle simmer.
3. Step 3: Cook the base: In a large saucepan or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and sauté until golden and fragrant, about 5 minutes.
4. Step 4: Add potatoes: Stir in the cubed potatoes with a pinch of sea salt. Let them cook for 2 minutes, stirring to coat them in the oil.
5. Step 5: Liquid: Add a bit of hot liquid and stir to combine.
6. Step 6: Add the tomatoes: Mix in the tomatoes and cook for another 2–3 minutes, letting the flavors meld.
7. Step 7: Simmer: Pour in about 2 cups of the simmering water—just enough to cover the potatoes. Bring to a gentle boil, then lower the heat, and simmer for about 20 minutes, or until the potatoes are fork-tender.
8. Step 8 Mash soup + Cook Pasta: In a separate sauce pan with salted boiling water, cook the pasta. I like to cook my pasta separately and then add it to the soup. Add the drained pasta to the soup. With a potato masher or a fork, mash some of the potatoes to thicken the soup.
9. Step 9: Add pasta: Add your cooked pasta to the soup and stir to combine. If it's too thick, add a little bit of the hot water that was simmering. If you want the soup to be very thick, do not add any more water. If you like a thinner consistency, add a bit of water and stir to loosen up the soup.
10. Step 10: Finish and serve: When the texture is creamy, taste and adjust seasoning. Drizzle with extra virgin olive oil and serve warm with plenty of grated Parmigiano Reggiano or Pecorino Romano. Enjoy!

Pro Tips for the Best Pasta e Patate

• Cut the potatoes into small cubes so they cook evenly and break down into the broth.
• Cook the pasta directly in the potato broth — this releases starch and makes it creamy.
• Stir often to prevent sticking and to achieve the right consistency.
• Save some pasta water in case you need to loosen the dish.
• Finish with a drizzle of olive oil and freshly grated cheese.

FAQ's

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Not recommended, since potatoes change texture when frozen.
• Reheat: Warm on the stove with a splash of water or broth to loosen.

Serving Suggestions

Serve pasta e patate with:

• A side of my Authentic Focaccia Bread
• A crisp salad like Insalata Mista
• For dessert, a slice of my Italian Apple Cake

Did you make this and love it? Please RATE THE RECIPE below:)

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5 from 9 votes

Pasta and Potatoes (Pasta e Patate)

A simple, hearty bowl of pasta e patate—creamy, comforting, and made with pasta, potatoes, onions, and Parmigiano Reggiano. A true taste of Naples that proves Italian cooking can be simple and delicious.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: vegetarian

Servings: 4 servings

Calories: 97kcal

Equipment

• 1 Medium Saucepan
• 1 large sauce pan

Ingredients

• 2 cups about ½ lb small pasta, such as ditalini, tubettini, small elbows, or fregula
• 1 small onion finely diced
• 3 Tablespoons extra virgin olive oil plus extra for drizzling
• 1 lb about 3 large potatoes, peeled and cubed
• ½ cup tomatoes fresh chopped, canned diced, or tomato purée
• ½ teaspoon Sea salt plus more, to taste
• ½ teaspoon freshly ground black pepper plus more, to taste
• Freshly grated Parmigiano Reggiano or Pecorino Romano for serving

Instructions

Prep the onion

1. Peel and slice the onion.

Prep the potatoes

1. Peel and cut the potatoes into small pieces and keep in water until ready to cook (so they don't turn brown).
2. Add water to a medium saucepan and bring to a boil. Reduce the heat to maintain a gentle simmer.

Cook the base

1. In a large saucepan or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and sauté until golden and fragrant, about 5 minutes.

Add potatoes

1. Stir in the cubed potatoes with a pinch of sea salt. Let them cook for 2 minutes, stirring to coat them in the oil.

Add liquid

1. Add a bit of hot liquid and stir to combine.

Add the tomatoes

1. Mix in the tomatoes and cook for another 2–3 minutes, letting the flavors meld.

Simmer

1. Pour in about 2 cups of the simmering water—just enough to cover the potatoes. Bring to a gentle boil, then lower the heat, and simmer for about 20 minutes, or until the potatoes are fork-tender.

Mash soup + Cook Pasta

1. In a separate sauce pan with salted boiling water, cook the pasta. I like to cook my pasta separately and then add it to the soup. Add the drained pasta to the soup. With a potato masher or a fork, mash some of the potatoes to thicken the soup.

Add pasta

1. Add your cooked pasta to the soup and stir to combine. If it's too thick, add a little bit of the hot water that was simmering. If you want the soup to be very thick, do not add any more water. If you like a thinner consistency, add a bit of water and stir to loosen up the soup.

Finish and serve

1. When the texture is creamy, taste and adjust seasoning. Drizzle with extra virgin olive oil and serve warm with plenty of grated Parmigiano Reggiano or Pecorino Romano. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Pasta: Short shapes like ditalini, tubettini, or small shells work best—they soak up the sauce beautifully.
• Potatoes: Yukon Golds or Russets give the best creamy texture. Avoid waxy potatoes, which won’t break down the same way.
• Consistency: If you like your pasta e patate creamy and thick, add less water. For a brothy, soup-style version, add more hot water as it cooks.
• Cheese: Freshly grated Parmigiano Reggiano or Pecorino Romano takes this dish from simple to heavenly.
• Finishing touch: A final drizzle of good-quality olive oil before serving brings out the flavor and adds that authentic Neapolitan touch.

Nutrition

Calories: 97kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 292mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

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