How to reuse leftover pasta of different shapes from your kitchen pantry!

A Traditional Dish from the Heart of Naples

Neapolitan Pasta and Potatoes (Pasta e Patate alla Napoletana) is one of the most beloved comfort foods in Naples. Simple, hearty, and full of flavor, this traditional recipe represents the essence of Neapolitan home cooking, where humble ingredients are transformed into something extraordinary.

Naples is a city where food, history, and traditions come together. From its lively markets and historic neighborhoods to the many cultural events in Naples, discovering the city’s culinary heritage is an essential part of experiencing its authentic character.

One of the secrets of this dish is the use of Pasta di Gragnano IGP, a high-quality Italian pasta produced in Gragnano, a small town near Naples, famous for its centuries-old pasta-making tradition.

What Is Pasta di Gragnano?

Pasta di Gragnano literally means “pasta from Gragnano.”

Gragnano, located in the Campania region near the Amalfi Coast, is internationally renowned for its traditional pasta production.

The designation IGP (Indicazione Geografica Protetta), or Protected Geographical Indication (PGI) in English, certifies that the pasta is produced in a specific geographical area according to established quality and production standards.

Traditionally made with durum wheat semolina and water, Pasta di Gragnano is often bronze-die extruded, giving it a slightly rough surface that helps sauces cling to it.

For an authentic Neapolitan pasta and potatoes recipe, pasta mista (mixed pasta shapes) is particularly recommended.

Ingredients (Serves 4)

• 320 g Pasta di Gragnano IGP (preferably pasta mista)
• 600 g potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1 small carrot, finely chopped
• 100 g pancetta, diced (optional)
• 150 g provola cheese, preferably smoked
• 40 g grated Parmigiano Reggiano
• 3 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 1 liter vegetable broth or hot water (approximately)
• Salt and freshly ground black pepper
• A few fresh basil leaves (optional)
• Parmesan rind (optional, for extra flavor)

Preparation

1. Prepare the Vegetable Base

Heat the extra virgin olive oil in a large saucepan over medium heat.

Add the finely chopped onion, celery, and carrot. Cook gently for about 5 minutes until the vegetables become soft and fragrant.

If using pancetta, add it at this stage and cook until lightly golden.

2. Add the Potatoes

Add the diced potatoes and stir well to coat them with the aromatic vegetable mixture.

Stir in the tomato paste and cook for another minute.

Pour in enough hot vegetable broth or water to cover the potatoes. If available, add a Parmesan rind for additional flavor.

Simmer gently for approximately 15–20 minutes, until the potatoes begin to soften.

3. Cook the Pasta Directly with the Potatoes

This is the secret of authentic Neapolitan pasta and potatoes.

Instead of boiling the pasta separately, add the Pasta di Gragnano directly to the saucepan with the potatoes.

Add more hot water or broth as needed, stirring frequently to prevent sticking.

Cooking the pasta directly with the potatoes releases starch into the mixture, creating the characteristic creamy consistency without adding cream.

Cook according to the pasta’s recommended cooking time, adding liquid gradually.

The final result should be thick, creamy, and almost risotto-like, rather than soupy.

4. Add the Cheese

When the pasta is cooked and the potatoes have partially broken down, turn off the heat.

Remove the Parmesan rind, if used.

Add the diced smoked provola and grated Parmigiano Reggiano.

Stir vigorously until the cheese melts and combines with the creamy potatoes.

Season with freshly ground black pepper and adjust the salt if necessary.

5. Serve

Allow the pasta to rest for 2 minutes before serving.

Serve hot, with an extra sprinkle of Parmigiano Reggiano and a drizzle of extra virgin olive oil.

The perfect Neapolitan pasta and potatoes should be creamy, rich, and comforting.

A Taste of Neapolitan Culture

Pasta e Patate is more than a traditional recipe: it is a symbol of Naples’ culinary identity and its ability to create exceptional dishes from simple, affordable ingredients.

Originally associated with everyday family cooking, this dish remains a favorite in Neapolitan homes and traditional trattorias.

For visitors exploring Naples, enjoying a plate of authentic pasta and potatoes is a wonderful way to connect with the city’s traditions.

Whether you’re discovering historic landmarks, attending cultural events in Naples, or wandering through the colorful streets of the historic center, Neapolitan cuisine offers an unforgettable journey into the soul of southern Italy.

Buon appetito!