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Pasta and Potatoes (Pasta e Patate)

Pasta and Potatoes (Pasta e Patate)

By Rose HattabaughOctober 19, 2023

  • Makes
    6 servings
  • Cook Time
    40 minutes
  • Rating

Pasta e patate is classic Italian comfort food, a stewy combo of tender potatoes that have been simmered until they begin to break down, creating a velvety sauce for the pasta that cooks right in the mix. We learned several versions on a recent visit to southern Italy; our recipe combines the qualities we liked in those, and includes beans (canned, for convenience). Roman beans, which are firm yet creamy, also are known as borlotti or cranberry beans; if not available, look instead for pink beans. If you have a piece of Parmesan rind, toss it into the pot; it will infuse the stew with umami and an extra layer of flavor. Italians typically cook a mix of dried pasta shapes into this dish—it’s a way to use up odds and ends in the pantry—so feel free to add whatever you like, though short, smallish shapes are best.

Tip

Don’t use Yukon Gold or waxy potatoes for this. High-starch russets are best because they break down more readily. When stirring, don’t fret if the potatoes begin to break apart. This helps the consistency of the stew.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    small yellow onion, finely chopped

  • 1

    medium carrot, peeled and finely chopped

  • 1

    medium celery stalk, finely chopped

  • 2

    medium garlic cloves, minced

  • ¼-1/2

    teaspoon red pepper flakes

  • ⅓

    cup dry white wine

  • 1

    pound russet potatoes, peeled and cut into ½-inch cubes

  • 1

    15 1/2-ounce can Roman beans (see headnote), rinsed and drained

  • 1

    medium tomato, cored and chopped

  • 6

    inch rosemary sprig

  • 1

    inch piece Parmesan rind (optional), plus ½ ounce

  • Parmesan cheese, finely grated (¼ cup), plus more to serve

  • Kosher salt and ground black pepper

  • 8

    ounces short pasta shapes, such as shells, elbows or gemelli

  • ½

    cup lightly packed fresh basil, chopped

Step 1

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, carrot, and celery; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the garlic and red pepper flakes; cook, stirring, until fragrant, 30 seconds. Stir in the wine and cook until the liquid has evaporated, about 2 minutes.

Step 2

Stir in the potatoes, beans, tomato, rosemary, Parmesan rind (if using), 1 teaspoon each salt and pepper and 4 cups water. Bring to boil over medium-high, then reduce to low, cover and simmer, stirring often, until the potatoes are just shy of tender, 6 to 8 minutes.

Step 3

Stir in the pasta. Cook, uncovered and stirring occasionally, until the pasta is al dente and some of the potatoes have broken down to thicken the stew.

Step 4

Off heat, remove and discard the rosemary and Parmesan rind (if used). Stir in the grated Parmesan and half of the basil. If the stew is too thick, thin with hot water to the desired consistency. Taste and season with salt and pepper. Serve drizzled with additional oil, sprinkled with the remaining basil and with additional grated cheese on the side.

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