Neapolitan-style Pasta and Potatoes Quick and easy recipe

Neapolitan-style pasta and potatoes: certainly the carbohydrates in this recipe are not lacking, but pasta and potatoes is one of those dishes that fall into the "comfort food" category, those dishes that make you feel good while you eat them and are often full of memories, for those of you Naples like me this dish is a great classic! In the winter, when the calories are burned faster, a nice steaming plate of pasta with potatoes is ideal. Plus it's easy to prepare, try it!

Ingredients for 2 people

• 160 gr of pasta (mixed, thimbles or ditaloni)
  
• 300 gr of yellow-fleshed potatoes
  
• Parmesan rind (or 2 tablespoons of grated Parmesan)
  
• 50 gr of bacon 1/2 carrot, 1 / stalk of celery, 1/4 onion
  
• 6 cherry tomatoes
  
• 3 tablespoons of extra virgin olive oil
  
• salt and pepper

Neapolitan-style pasta and potatoes video recipe

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How to make Neapolitan-style Pasta and Potatoes

Begin the preparation by peeling and washing the potatoes, then cut them into small enough cubes to reduce cooking time. In a saucepan, put 3 tablespoons of extra virgin olive oil, prepare a mixture for the sauté with carrot, celery and onion, put together the thin slice of bacon, brown lightly and add the washed and sliced ​​tomatoes. Let it dry slightly ...

after a minute add the potatoes, season with salt and pepper and brown for a few moments; cover with water and bring to a boil,

cook for about 35-40 minutes over low heat by putting the lid on the pot, at this point there are two possibilities, the first is to cook the pasta directly in the pot with the potatoes

the second is to cook the pasta separately, drain it 4-5 minutes before the end of the cooking time and complete the cooking together with the potatoes. For convenience, I cook them together. When cooked, add 100 g of provolone cubes.

WINE PAIRING: Falanghina of the Phlegraean Fields

for the wine pairing I consulted the site www.bodegasdevino.org