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
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.