🇮🇹 Italian · Pasta
🍝 Pasta e Patate
Pasta e Patate
A comforting Neapolitan pasta-and-potato soup, thick and starchy, simmered together with pancetta and finished with plenty of Parmigiano and a crack of black pepper.
This humble dish sits somewhere between a soup and a pasta, the starches from both the pasta and potatoes combining into a naturally thick, almost creamy broth without any cream at all — a genuine Neapolitan comfort food classic.
Ingredients
Equipment: Large pot
- 300 g (10.5 oz) mixed short pasta (ditalini or broken spaghetti)
- 4 medium potatoes, peeled and diced
- 100 g (3.5 oz) pancetta, diced
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tbsp tomato paste
- 1 L (4¼ cups) water or vegetable stock
- 80 ml (⅓ cup) extra virgin olive oil
- Grated Parmigiano-Reggiano, for serving
- Salt and pepper, to taste
Method
- Warm the olive oil in a large pot and cook the pancetta until it renders some fat and turns lightly golden.
- Add the onion, carrot, and celery, and sauté until softened.
- Stir in the tomato paste and cook briefly.
- Add the potatoes and enough water or stock to cover generously, and simmer for 15 minutes until the potatoes begin to soften.
- Add the pasta directly to the pot and cook until al dente, stirring occasionally to prevent sticking.
- The dish should be thick and starchy — mash a few potato pieces against the side of the pot if a thicker consistency is desired.
- Season to taste and serve hot with a generous grating of Parmigiano and black pepper.
Chef Tips
- Cooking the pasta directly in the potato broth is what gives this dish its naturally thick, starchy consistency.
- Mashing a portion of the potatoes against the pot is a simple way to thicken the dish further without any cream.
- This dish continues thickening as it sits, so add a little extra water if reheating.
Common Mistakes to Avoid
- Using too much liquid, resulting in a thin soup rather than the traditionally thick, almost stew-like consistency.
- Not stirring the pasta enough as it cooks in the starchy broth, risking it sticking to the pot.
- Skipping the Parmigiano and pepper finish, which is essential to the dish's final flavor.
Nutrition (per serving)
Health Benefits
- Potatoes provide potassium and complex carbohydrates.
Cultural Note
Pasta e patate is a beloved Neapolitan comfort dish, exemplifying the city's talent for turning humble, inexpensive ingredients into something deeply satisfying.
Storage & Serving
Storage: Refrigerate up to 3 days; thickens further as it sits.
Reheating: Reheat gently on the stovetop, adding water to loosen as needed.
Serve with: Crusty bread