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Pasta e Patate | Neapolitan Classic
(0)
40 min
Under an hour
Knuspr-Küche
Cremige neapolitanische Pasta e Patate: Kurze Pasta, zart geschmorte Kartoffelwürfel und aromatisches Soffritto verschmelzen zu einem herzerwärmenden Herbst-Klassiker voller Geschmack.
Preparation method
Peel or clean the potatoes, carrots, and celery and cut them into uniform, small cubes (approx. 1 cm). Finely chop the onion and garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and sauté gently for 4–5 minutes until the vegetables are fragrant.
Add the tomato paste and roast lightly for 1 minute while stirring to intensify the flavours. Then add the diced potatoes and the fresh rosemary sprig.
Chef's tip
For the traditional Neapolitan flavour, a small dried Parmesan rind can be added to the broth while simmering.
Short pasta shapes such as ditalini, small tubetti, or broken rigatoni work best, as they absorb the starchy potato cream perfectly.
Ingredients
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