Pasta and Potatoes with Provolone del Monaco

Name: Pasta and Potatoes with Provolone del Monaco
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: Salt; 200 grams broken up pieces of various pasta shapes; 60 grams extra-virgin olive oil; 1 stalk celery, coarsely chopped; 1 onion, coarsely chopped; 2 potatoes, boiled, peeled and coarsely chopped; 120 grams provolone del Monaco, aged 6 months; 1 sprig rosemary

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Level: Easy

Total: 30 min
Active: 20 min

Yield: 2 to 4 servings

Level: Easy

Total: 30 min
Active: 20 min

Yield: 2 to 4 servings

Ingredients

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Salt

200 grams broken up pieces of various pasta shapes

60 grams extra-virgin olive oil

1 stalk celery, coarsely chopped

1 onion, coarsely chopped

2 potatoes, boiled, peeled and coarsely chopped

120 grams provolone del Monaco, aged 6 months

1 sprig rosemary

Directions

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.

Cook’s Note

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.