Neapolitan Pasta and Potatoes Recipe (Pasta e Patate)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Neapolitan comfort dish combining pasta and potatoes in a simple tomato sauce with aromatics and cheese. Warm and satisfying, this humble Italian peasant food is perfect for cold days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g short pasta (- 10 oz (such as pasta mista or any mixed short pasta shapes))
- 500 g potatoes (- peeled and diced)
- 2 tablespoons tomato passata (- (strained tomatoes))
- 1 medium onion
- 1 celery stalk
- 1 medium carrot
- 1 sprig fresh rosemary
- 60 g lard (- 2 oz (or unsalted butter))
- 3 tablespoons extra virgin olive oil
- 1 rind Parmigiano Reggiano cheese
- 100 g smoked provolone cheese (- 3.5 oz (or smoked scamorza))
- 1 liter water (- 4 cups)
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 609mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 305mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.