In a pot of salted boiling water, cook the pasta for 5 minutes.
In a medium saucepan, heat the oil, then add the celery and onions and saute until the onions are translucent. Add the potatoes and enough water to just cover, about 1 cup. Add the pasta and cook until the mixture is thick, about 15 minutes. Taste and adjust the seasoning.
Cut four thin slices from the provolone and grate the rest. Add the grated provolone to the potatoes and pasta and mix well. Plate the pasta and potatoes in two bowls and garnish with each with two provolone slices and a small piece of rosemary.
This is considered a "peasant" dish in Italy, which is why broken pieces of leftover pasta are used. You can use any mix of small pasta shapes to make this dish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Paolo de Gregorio