"One of many recipes that were born in Naples, in the south of Italy, this warming meal calls for both pasta and potatoes, prepared like all good Italian dishes with a little bit of tomato and plenty of cheese. Comforting, filling, and full of flavor, paste e patate is the kind of dish that will heat you from the inside out - and without question qualifies as one of the Italian meals you need to experience at least once in your life."
"If pasta e patate already sounds calorically dense, this recipe was traditionally made with cured pig fat. In the 16th century, the recipe offered a meal that could be made on a frugal budget. Leftover pasta was often used to make the dish, and it isn't uncommon to see a variety of pasta shapes in servings made today. Though the origins of the dish are associated with home cooks of humble means, the taste of this creation is wonderfully rich."
"The potatoes are cooked first on a base of soffrito and perhaps some bacon then the pasta is added and cooked until al dente. But it isn't drained, so the texture of pasta e patate can range from a thick, dense presentation that clings to an inverted bowl, to a more soupy recipe that can be scooped up with bread, so feel free to adjust your recipe accordingly by adding more water."
Pasta e patate is a rustic Neapolitan winter dish that pairs pasta and potatoes with tomato and generous cheese for a comforting, filling meal. The dish originated among humble home cooks and historically used cured pig fat and leftover pasta to create an affordable, richly flavored dinner in the 16th century. Variations include adding different cheeses, vegetables, bacon, meat, or roasted tomatoes. Potatoes cook first in a soffritto base, then pasta is added and simmered without draining. Texture can be thick and clingy or more soupy, and servings are finished with shredded Parmesan or bacon bits.
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