Pasta e Patate con Provola

Pasta e Patate con Provola is a classic Neapolitan pasta e fagioli–style soup that substitutes potatoes for beans and incorporates provola, a semi-soft, stretched-curd cheese from southern Italy. Originating in Campania as a humble, cucina povera dish, it transforms inexpensive staples—pasta, potatoes, and broth—into a creamy, comforting meal. Key ingredients include short pasta (often ditalini or mezze maniche), potatoes cooked until they partially break down to thicken the broth, and provola cheese, which melts into the soup, adding richness and a mild, buttery tang. Additional aromatics such as onion, celery, carrot, and sometimes pancetta form a soffritto base, while grated pecorino or Parmesan is often stirred in at the end.

A great version achieves a velvety, homogeneous texture where the potatoes have nearly dissolved, yet the pasta remains al dente. The provola should be melted but not stringy, and the dish should be imbued with the sweet, savory depth of slow-cooked vegetables. Regional variations exist: some cooks omit the provola for a lighter “pasta e patate” or add tomatoes for acidity; in Naples, it is often served quite thick, almost like a risotto, while elsewhere it may be soupier.

One praised purveyor is O Trattoria Napoletana in Arona, Spain, which, according to creator Jana Food Porn, serves an authentic rendition that captures the dish’s soulful, homey character. Whether prepared in a family kitchen or a trattoria, Pasta e Patate con Provola remains a testament to the resourcefulness and flavor of Neapolitan cooking.