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Pasta and potatoes alla napoletana

by Ada Parisi
5 min read

Pasta and potatoes alla napoletana. I don't know if you have noticed that the evenings are getting cooler: that's the beauty of September, by day you are fine even with summer clothes and evening we can start putting a cover on the bed and to eat soups and hot soups. That's why today I leave you a dish from my childhood: the pasta and potatoes. With this soup I grew up, my mother prepared a lot and was and remains one of my favorites. Then, through the years, I learned that it is a Neapolitan recipe (take look at NAPOLETANE RECIPES on the site), but my family is always prepared in exactly the same way: potatoes, crust of Parmesan or even better of caciocavallo, pasta joint and a Sauté of vegetables.

Some, in Naples, Add to the soup a bit of bacon or cheese after cooking, but I like the simpler version, that leaves absolute protagonists potatoes, with their creamy texture. Essential that the potatoes are of excellent quality, Sode, Yellow-fleshed and not mealy, Why must give starch but do not discard. Used, I recommend, only top quality extra virgin olive oil and freshly ground black pepper, to savor all the flavors in their fullness. I like to serve it lukewarm. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


250 grams of pasta (I used a mixed of Gragnano, but are also perfect rifled tubes)

800 grams of potatoes

10 tomatoes type Ciliegino

grated Parmesan cheese (or caciocavallo, even better)

extra virgin olive oil, to taste

salt and pepper, to taste

1 stick of celery

1 small carrot

1 shallot or fresh onion

vegetable broth, to taste


Peel the carrot, celery and potatoes. Cut the celery and diced carrot, very tiny cubes, diced potato and not too small, so that they will not lose completely consistency during cooking. Peel the tomatoes (for ease you can engrave them superficially and immerse them in boiling water for a few seconds), cut them into quarters and eliminate vegetation water. Finely chop the shallot.

Brown in oil in a large pan (preferably in terracotta or copper if you have it) the onion, carrot and celery, until they are slightly wilted, joining little stock from time to time to not do burn the vegetables. Add potatoes, FRY for two minutes so they take flavor, then cover with vegetable stock. Season with salt and add the rind of Parmesan cheese, cut into pieces (not too small). Bake for 15-20 minutes, then eventually stretch the cooking liquid with a little broth and add the pasta and tomatoes. Season with salt, pepper and cook the pasta al dente leaving, stirring frequently. To me the pasta and potatoes like very thick and creamy, but you can easily reach the consistency you prefer by adding a little broth and raising or lowering the flame.

Once cooked, serve the pasta and potatoes with a drizzle of quality extra virgin olive oil and a little ground black pepper on the moment.

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Mimmo AIDANI 19 September 2017 - 18:46

Hi Ada, your site is a wonder

Ada Parisi 20 September 2017 - 10:56

Hi Mimmo, Welcome. I appreciate immensely. ADA

Ferdinand Rizzo September 29, 2016 - 11:58

I often, but, for example last night, Similarly I made a risotto.
Warms and soothes.
Hello, ADA.

Ada Parisi September 29, 2016 - 12:55

Hi Ferdinand, What a pleasure to hear from you. I'm also often risotto with potatoes. If you happen to pull chestnuts or/and truffle tries to add them to risotto, the result is fabulous. A warm greeting,


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