This scrumptious Pasta e Patate recipe is a great dish to make when you’re craving something hearty and comforting.
I first discovered pasta e patate about three years ago when I moved to Italy. I was pretty surprised when I saw it on the menu at my local trattoria, since I never imagined pasta and potatoes could come together so perfectly. Luckily, there’s a place down the street from my current apartment that makes the tastiest version, which features a spoonful of basil pesto mixed into the sauce for a fresh, herbaceous twist.
Whenever I’m craving a comforting bowl of something truly special, this delicious pasta e patate recipe always hits the spot. It’s a hearty and incredibly savory dish with a wonderful mix of textures. My favorite part is the crispy diced pancetta, which adds a deep, salty, pork flavor. There’s also the finely diced onion, celery, and sliced garlic, gently sautéed with olive oil and pancetta fat, creating that classic soffritto base that gives the dish a lovely, subtle sweetness and aromatic richness.
For me, the Yukon Gold potatoes are another standout flavor in the dish. As they simmer, they release their starches, naturally thickening the sauce to a creamy consistency without needing any heavy cream or cheese. Plus, a touch of tomato paste adds a surprising sweet-tangy note. All of this delicious flavor gets soaked up by the al dente pasta for a truly rich and satisfying dish.
Where is pasta e patate from?
Much like many beloved pasta dishes, pasta e patate hails from Italy, but more specifically, the lively city of Naples. It’s a charming example of cucina povera (peasant cooking), utilizing simple and affordable ingredients like pasta and potatoes. The ingredients for the dish became easily accessible in Southern Italy in the 17th century. Plus, it was a resourceful way to make the most of pasta mista (mixed pasta), which includes the broken pieces and remnants of various pasta shapes often found at the bottom of the pasta box. Additionally, some recipes call for using a cheese rind to enrich the flavor of the sauce, which showcases the Italian knack for minimizing waste and valuing every ingredient.
How do I store leftovers?
Once it’s fully cooled, I store any leftovers in an airtight container in the refrigerator for up to 4 days. I either reheat it in the microwave or on the stovetop until it’s warmed through. While you can technically freeze pasta and potatoes, once they have been mixed with the sauce, the texture in this dish is prone to getting mushy upon thawing.
Serving suggestions
Anytime I order pasta e patate at my local trattoria, I always include a few different side dishes of veggies. I suggest making either a plate of Sautéed Spinach, some Steamed Brussels Sprouts, or a tray of Roasted Broccoli and Cauliflower. It’s also popular in Tuscany to serve this dish with a side of Cannellini Beans, accompanied by a drizzle of high-quality olive oil. If you want to keep it simple, I recommend making either this delicious Italian Salad to serve with it, or a big bowl of this refreshing Spring Salad.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta diced
- 1 small onion diced
- 1 celery rib finely diced
- 4 cloves garlic sliced
- 2 pounds Yukon Gold potatoes peeled and cubed
- Salt and pepper to taste
- 3 ounces tomato paste
- 2 cups water for simmering potatoes
- 1 pound small pasta such as ditalini or small shells
- 3 cups reserved pasta water
- Freshly grated Parmesan cheese for garnish
- Fresh herbs such as chopped parsley or rosemary for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the diced pancetta and cook for about 7 minutes until some fat is rendered. Lower the heat to medium-low and add the diced onion and celery. Sauté for 3 to 5 minutes until soft, then add the sliced garlic and cook for an additional 2 minutes.
- Increase the heat back to medium and add the cubed potatoes. Season with salt and pepper, and stir in the tomato paste. Cook for 5 minutes, stirring frequently. Pour in 2 cups of water, cover the pan, and let the potatoes simmer until nearly tender.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 3 cups of the pasta water. Add the drained pasta to the pan with the potatoes and gently toss to combine. If needed, stir in some of the reserved pasta water to reach your preferred consistency (only add as much as you need). Season with additional salt and pepper.
- Remove the pan from the heat. Taste and adjust the seasoning if needed. Serve hot, optionally drizzled with a bit more olive oil and sprinkled with grated Parmesan cheese and fresh herbs.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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