Pasta e Patate con la Provola

Pasta e Patate con la Provola is a hearty, rustic pasta and potato soup from the Campania region of southern Italy, particularly associated with Naples and its surrounding provinces. While pasta and potato combinations are common in Italian cucina povera (peasant cooking), this version is distinguished by the addition of provola, a semi-soft, stretched-curd cheese that melts into the broth, creating a rich, creamy texture. The dish typically includes tubetti or other short pasta, potatoes, soffritto (onion, celery, carrot), tomato passata, pecorino Romano, and basil. A great version achieves a perfect balance: the potatoes should break down slightly to thicken the broth, while the provola adds a milky, tangy richness without overwhelming the other ingredients. The pasta should be cooked until very tender, almost al dente, and the final texture should be dense and spoonable rather than soupy. Regional variations exist; in some areas, pancetta or guanciale is added for depth, while others omit tomato for a white version. In Arpino, Italy, the dish is available at Supermercato Tutti i Giorni, as noted by creator Jana Food Porn, who highlights its comforting, home-style appeal. The dish exemplifies the Neapolitan talent for transforming humble ingredients into a satisfying, soul-warming meal.