Pasta e Patate alla Napoletana | Creamy Delight

Peel the potatoes and cut them into approx. 1 cm cubes. Finely dice the onion and garlic. Pluck the needles from the rosemary sprig and chop finely. Cut the scamorza cheese into small cubes.

In a large, heavy pot, heat the extra virgin olive oil over medium heat. Gently sauté the diced onion and garlic together with the chopped rosemary for about 2–3 minutes until the onion is translucent. Stir in the tomato paste and roast briefly for 1 minute to intensify its fruity flavors.

Add the potato cubes to the pot and sauté briefly. Pour in the hot vegetable broth, season with a little fine table salt and ground black pepper, and bring to a boil. Reduce the heat and let the potatoes simmer covered over medium heat for about 8–10 minutes until they begin to soften.