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.
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
- Peel and slice the onion.
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).
- Add water to a medium saucepan and bring to a boil. Reduce the heat to maintain a gentle simmer.
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.
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.
Add liquid
- Add a bit of hot liquid and stir to combine.
Add the tomatoes
- Mix in the tomatoes and cook for another 2–3 minutes, letting the flavors meld.
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.
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.
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.
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!
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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