Recipe courtesy of Paolo de Gregorio

Pasta and Potatoes with Provolone del Monaco

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 2 to 4 servings
Share This Recipe



  1. In a pot of salted boiling water, cook the pasta for 5 minutes.
  2. 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.
  3. 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.

Giada De Laurentiis

Pasta alla Gricia

8m Easy 92%
Stuart O'Keeffe

Mixed Vegetable Pasta

12m Easy 98%
28m Easy 99%
Dana Beninati

Pumpkin Pasta

40m Easy 94%

James Briscione

Fresh Pasta 

11m Intermediate 99%
Michael Symon

Pasta Pomodoro

19m Easy 98%
26m Easy 100%