Pasta, Potatoes & Provola
Silky pasta and tender potatoes tossed with melty provola cheese, garlic, and black pepper in this rustic Southern Italian classic. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 12 oz waxy potatoes (yukon gold or red)
- 10 oz short pasta (ditalini or rigatoni)
- 6 oz provola cheese, diced
- 3 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Cut potatoes into 1/2-inch cubes. Bring a large pot of salted water to boil.
- 2
Add potatoes to boiling water. Cook for 5 minutes, stirring occasionally.
- 3
Add pasta to the same pot with potatoes. Stir and cook until pasta is al dente, ~10 minutes.
- 4
Reserve 1 cup pasta cooking water, then drain pasta and potatoes well.
- 5
Heat olive oil in the pot over medium heat. Add garlic, cook 30 seconds until fragrant.
- 6
Return pasta and potatoes to pot. Add provola cheese and stir constantly for 1 minute until melted.
- 7
Add reserved pasta water 1/4 cup at a time, stirring, until creamy. Season with salt and pepper.
- 8
Serve hot, garnished with parsley if desired.
Tools you’ll need
- large pot
- wooden spoon
- colander
- chef's knife
- cutting board
- measuring spoons
- measuring cup
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