📝 About This Recipe
Deeply rooted in the 'cucina povera' tradition of Naples, this Minestra di Pasta e Patate is a thick, comforting masterpiece that transforms humble ingredients into a luxurious feast. The secret lies in the slow-simmered potatoes that break down into a velvety sauce, enriched by the savory depth of Parmigiano rinds and the smoky pull of melted provola cheese. It is a hug in a bowl, balancing the starch of the pasta with aromatic vegetables and a touch of tomato for a truly authentic Italian experience.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (small, finely minced)
- 1 stalk Celery (finely diced)
- 1 small Carrot (finely diced)
- 50 grams Pancetta or Guanciale (cubed small for depth of flavor)
The Heart of the Soup
- 600 grams Potatoes (starchy variety like Russet or Yukon Gold, peeled and cut into 1cm cubes)
- 5-6 pieces Cherry Tomatoes (crushed or halved)
- 320 grams Pasta Mista (traditional mixed short pasta shapes)
- 1-2 pieces Parmigiano Reggiano Rind (scraped clean, the secret to the broth)
- 1 liter Hot Vegetable Broth or Water (kept at a simmer)
- 1 sprig Fresh Rosemary (tied with kitchen string)
The Finish (Mantecatura)
- 150 grams Smoked Provola Cheese (diced into small cubes)
- 50 grams Parmigiano Reggiano (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4-5 leaves Fresh Basil (torn by hand)
- to taste Salt (be careful as rinds and cheese are salty)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-low heat. Add the minced onion, celery, carrot, and pancetta.
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2
Sauté the aromatics for about 6-8 minutes, stirring frequently, until the vegetables are soft and the pancetta fat has rendered and become slightly crispy.
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3
Add the cubed potatoes and the cherry tomatoes to the pot. Stir well to coat the potatoes in the flavored oil and cook for 3-4 minutes to develop a light golden crust on the potato edges.
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4
Pour in enough hot vegetable broth (or water) to just cover the potatoes by about an inch. Add the rosemary sprig and the Parmigiano rinds.
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5
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes. The potatoes should be very tender, and some should begin to fall apart.
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6
Remove the rosemary sprig. Use a wooden spoon to roughly mash a few of the potato cubes against the side of the pot; this creates the signature creamy consistency.
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7
Add the Pasta Mista directly into the pot with the potatoes. If the mixture looks too dry, add another ladle of hot broth. The pasta should cook in the potato 'sauce'.
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8
Cook the pasta for the time indicated on the package (usually 8-10 minutes), stirring constantly to prevent the starch from sticking to the bottom. The result should be 'azzeccato'—thick and creamy, not watery.
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9
Once the pasta is al dente, turn off the heat. This is crucial for the final texture.
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10
Add the grated Parmigiano Reggiano and the cubed smoked provola. Stir vigorously for one minute to allow the cheese to melt and create those iconic 'strings' of cheese.
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11
Season with plenty of freshly cracked black pepper and a handful of torn basil. Taste for salt and adjust if necessary.
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12
Let the minestra rest for 2 minutes before serving. This allows the flavors to settle and the consistency to become perfectly velvety.
💡 Chef's Tips
Always use a starchy potato like a Russet; waxy potatoes won't break down enough to create the creamy sauce. The Parmigiano rind is non-negotiable for authentic flavor; it softens as it cooks and becomes a delicious treat for the cook to eat! If you can't find 'Pasta Mista', you can make your own by breaking up leftover ends of spaghetti, mafaldine, and ditalini. Stir the pasta frequently while it cooks in the potato base; the starch release is what makes this dish naturally creamy without cream. For a vegetarian version, omit the pancetta and use a smoked salt or a touch of smoked paprika to mimic the depth.
🍽️ Serving Suggestions
Serve in wide, shallow bowls to showcase the 'stringy' cheese pull. Pair with a glass of medium-bodied Italian red wine like a Gragnano or a Barbera. A side of crusty, toasted sourdough bread rubbed with garlic is perfect for scooping up the last bits of sauce. Top with an extra drizzle of raw, spicy extra virgin olive oil just before eating. In Naples, this dish is often enjoyed 'riposata' (rested), even at room temperature during warmer months.