Pasta e Patate

Instructions

1. In a large heavy pot, heat olive oil over medium heat. Sauté the diced onion, celery and crushed garlic for 8 minutes until softened. Add the rosemary sprig.
2. Add the peeled, diced potatoes and stir to coat in the soffritto. Cook for 3 minutes.
3. Add the crushed San Marzano tomatoes and the Parmigiano rind. Stir well.
4. Pour in 1.2 litres of water or light vegetable stock. Bring to a boil and simmer for 20 minutes until the potatoes are tender.
5. Using a fork or potato masher, lightly crush about one-quarter of the potatoes to thicken the broth — this is key to the dish's velvety consistency.
6. Add the pasta and cook until al dente, about 2 minutes less than the packet suggests (it will continue cooking in the hot soup). The consistency should be "azzeccata" — thick and clingy.
7. Remove the Parmigiano rind. Stir in the diced provola until it starts to melt in threads. Serve in deep bowls with a drizzle of olive oil and freshly ground black pepper.

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