Pasta e Patate con Provola | Neapolitan Classic

Prepare the vegetables: Clean and finely dice the onion, carrot, and celery stalk (classic soffritto). Peel and finely chop the garlic. Peel the potatoes and cut them into bite-sized, approx. 1.5 cm cubes. Dice the scamorza and freshly grate the parmesan.

Heat 3 tbsp of olive oil in a large pot. Gently sauté the diced vegetables (onion, carrot, celery) together with the garlic and the rosemary sprig over medium heat for about 5 to 7 minutes, until everything is soft and fragrant.

Stir in the tomato paste and roast briefly for 1 to 2 minutes. Then add the diced potatoes and mix well. Season with salt and freshly ground pepper.