Recipe courtesy of Paolo de Gregorio

Pasta and Potatoes with Provolone del Monaco

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

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

Directions

  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.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mashed Potatoes

Twice-Baked Potatoes

Twice Baked Potatoes

Chicken Fajita Pasta

Roasted Baby Potatoes with Rosemary

Buttermilk Mashed Potatoes

The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever

Pork Chops With Apples and Garlic Smashed Potatoes