Pasta e patate alla napoletana | Creamy Italian classic
(0)
35 min
Under an hour
Sezamo
Descoperiți clasicul napoletan suprem: paste rigatoni și cartofi fierți lent într-un singur vas cu soffritto aromat, roșii pasate și rozmarin, desăvârșite cu parmezan cremos. O mâncare caldă, catifelată și autentic italiană, gata în 35 de minute.
Ingredients
Preparation method
Preparing the vegetables and the aromatic base
Peel the potatoes and cut them into small, uniform cubes (about 1-1.5 cm). Finely chop the yellow onion, carrot, and celery stalk to form the classic Italian soffritto. Peel and finely crush the garlic cloves.
In a deep saucepan or cast-iron pot, heat the extra virgin olive oil over medium heat. Add the onion, carrot, and celery, sautéing for 5-6 minutes until softened and translucent. Add the garlic and rosemary, letting them release their aromas for 1 minute.
Cooking the potatoes and pasta (one-pot method)
Add the white potato cubes and strained tomatoes to the pot. Stir well to coat the potatoes in the flavors, then pour in enough hot water or clear broth to cover the potatoes by about a finger's width. Season with sea salt and ground black pepper. Partially cover and simmer gently for 15 minutes, until the potatoes begin to soften.
Chef's tip
The Neapolitan secret to creaminess: Cooking the pasta directly in the potato sauce (one-pot) allows the starch to naturally thicken the sauce without needing any cream.
For an extra rustic touch, you can add a well-cleaned Parmesan rind to the pot while the potatoes are simmering.
15 min
Quick
