Pasta Patate e Provola
A rustic Calabrese pasta with tender potatoes, creamy provola cheese, and aromatic garlic—boiled together in one pot for maximum flavor. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 542
- Protein
- 18g
comfortrusticitalianvegetariancheesecreamytenderweeknight
Ingredients
- 1 lb waxy potatoes (such as Yukon Gold)
- ¾ lb short pasta (ditalini or rigatoni)
- 6 oz provola cheese, diced into 1/2-inch cubes
- 4 cloves garlic cloves, sliced thin
- 4 tbsp olive oil
- 6 cups water
- 2 tsp salt
- ½ tsp black pepper
Instructions
- 1
Cut potatoes into 1/2-inch cubes, leaving skins on.
- 2
Heat olive oil in a large pot over medium. Add garlic slices.
- 3
Cook garlic 45 seconds until fragrant, then add potatoes and water.
- 4
Bring to a boil, then add salt and pasta. Stir to separate.
- 5
Boil uncovered until potatoes are tender and pasta is al dente, ~12 minutes.
- 6
Remove from heat. Add provola cubes and stir until cheese melts and coats.
- 7
Season with black pepper. Divide into bowls and serve immediately.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- chef's knife
- wooden spoon
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