Pasta, Patate e Provola

The Neapolitan pantry classic: short pasta and diced potato cooked together in one pot, finished with melted provola and Parmigiano. The potato starch thickens the cooking liquid into a sauce without cream or a separate base. The result is between a thick soup and a dressed pasta — more substantial than any conventional pasta recipe at this price point. Approximately €0.87 per serving for four servings.

Ingredients (4 servings)

• 280g dry pasta (tubetti, rigatoni, or pasta mista)
• 400g potatoes (waxy or all-purpose), cut into 2cm dice
• 150g provola (smoked or fresh), cut into 1cm dice
• 30g Parmigiano Reggiano DOP, finely grated
• 30ml extra virgin olive oil
• 10g garlic (2 cloves), crushed
• Salt

Instructions

1. Build the base Heat the olive oil in a large, heavy pot over medium heat. Add the crushed garlic and cook for 1 minute until fragrant. Add the diced potatoes and stir to coat in the oil. Season with salt.

2. Add water and pasta Add 1 litre of cold water to the pot. Bring to a boil over high heat. Add the pasta and a large pinch of salt. Cook at a rolling boil for the time indicated on the pasta packet, stirring frequently — the starch released by the potatoes and pasta will cause the liquid to stick to the bottom if not stirred every 1–2 minutes.

3. Adjust the consistency As the pasta and potatoes cook, the liquid will reduce and thicken. The target consistency is thick and coating — not soup, not dry. If the mixture dries before the pasta is cooked, add cold water 50ml at a time. If it is too loose at the end, cook 1–2 minutes uncovered.

4. Add the provola Remove the pot from heat. Add the diced provola and stir once. Cover for 1 minute — the residual heat will melt the provola into soft, visible pieces without it dissolving completely. Do not return the pot to heat after adding the provola.

5. Finish and serve Stir in the grated Parmigiano. Taste and adjust salt. Serve immediately in deep bowls — the dish thickens significantly as it cools. A drizzle of raw olive oil at the table is traditional.

Notes

The liquid management is the only technique variable in this dish. Short pasta formats with a wide bore (tubetti, rigatoni) release starch more aggressively than long pasta — watch the consistency in the final 5 minutes and add water if needed. The pot should be large enough that the liquid can move freely without spilling during the boil.

Provola added on direct heat dissolves completely and loses its texture. Added off heat with the lid on for 1 minute, it melts into visible stretchable pieces that remain identifiable in the bowl. This is the intended result — the dish should contain recognisable pieces of melted cheese, not a smooth cream.

Smoked provola (affumicata) adds a subtle smokiness to the finished dish; fresh provola produces a milder result. Either works. Scamorza affumicata is the most widely available substitute if provola is not locally stocked.

Cost Context

At Italian supermarket prices (Q1 2025): pasta-secca (€1.65/kg), patate (€0.80/kg), provola (€12.00/kg), parmigiano-reggiano (€17.50/kg), olio-extravergine-oliva (€9.50/L), aglio (€8.00/kg).

• Pasta-secca 280g: €0.46
• Patate 400g: €0.32
• Provola 150g: €1.80
• Parmigiano Reggiano 30g: €0.53
• Olio EVO 30ml: €0.29
• Aglio 10g: €0.08
• Total: €3.48 for 4 servings — €0.87 per serving

All six ingredients are priced (HIGH confidence). Provola (€1.80) accounts for 52% of total ingredient cost. Patate at €0.80/kg cost €0.32 for the batch — the ingredient that most defines the dish adds less than 10% of total cost.

This is a comfort food recipe, not the cheapest pasta in the repertoire. Compare to pasta aglio, olio e peperoncino at €0.29/serving for the pantry extreme. For the full Italian comfort food comparison see Cheap Italian Comfort Foods. Use the Recipe Cost Calculator for the itemised breakdown.

Frequently Asked Questions

Can I substitute provola with another cheese? Scamorza affumicata is the most practical substitute — same pasta filata family, similar melting behaviour, available at most Italian supermarkets. Fresh mozzarella works but fully dissolves off heat rather than staying in visible pieces, producing a creamier result. Aged cheeses (Parmigiano, Pecorino) do not melt the same way and are not suitable substitutes for the provola role — they serve only as a finishing cheese.

Is this the same as pasta e patate? Pasta e patate is the broader dish family. This version adds provola, which is optional in the base recipe but standard in the Neapolitan tradition. Without provola, the dish is pasta e patate — simpler and cheaper (approximately €0.55/serving without the cheese). With provola and Parmigiano, it becomes pasta, patate e provola — the full Neapolitan version that appears on trattoria menus across Naples.