Pasta e Patate alla Napoletana. Pasta and Potatoes. You are probably thinking, "Carbs!" Well, it's not like it is a Pasta Pizza, now that is just wrong. This dish originated in the countryside around Naples. The Neapolitans traditionally made it using a variety of kitchen leftovers so it was almost certainly a dish associated with the local cuisine povera. This is the type of cooking I love. The type of food that my Great Grandparents might have made. I sadly do not know what my father or mother's grandparents did for a living in Italy. I cannot believe after all the time spend with my Dad going over the family tree that I do not know.
Will this recipe be made again? Yes.
Pasta and Potatoes Neapolitan-style-
Ingredients- Yes, it is time to take out your food scale to measure...
320gr mixed dried pasta
600gr potatoes, diced small
100gr sweet cherry tomatoes
70gr pancetta, chopped small
1 medium onion
1 stalk of celery
A spoonful of chopped celery leaves
Parmesan cheese for grating
2 tablespoons extra virgin olive oil
Salt and pepper
Chop the onion and the celery and add to a heavy-based frying pan along with the olive oil. Add the pancetta and fry gently until the vegetables begin to soften. Roughly chop the cherry tomatoes and add these to the pan along with the diced potatoes. Stir well and continue to simmer on a gentle heat.
Bring a large pan of salted water to the boil and add the pasta. If you are cleaning out your cupboards and using different shapes of pasta, make sure to add them according to cooking time. Cook until al dente.
A couple of minutes before the pasta are cooked, turn up the heat on the frying pan to reduce the cooking liquid. Do not let it dry out completely. Check for seasoning. Once the pasta is ready, drain and add this to the pan. Mix together well and throw in a couple of tablespoons of freshly grated Parmesan cheese. Finish with a sprinkling of chopped celery leaves.
So while I am preparing dinner, and having set up the table for the photo shot, I turn and see Lucy ready for her close up.