Pasta, patate e provola is a classic Neapolitan comfort dish that blends creamy, starchy potatoes with mixed short pasta and melty, smoked provola cheese. Traditionally cooked all in one pot, it’s a rich, rustic recipe that highlights the soul of southern Italian home cooking.

The base begins with a sauté of onions and pancetta, deglazed with white wine, followed by cherry tomatoes added for color. Yellow potatoes are sliced thin and cooked with the pasta, releasing starch that thickens the dish into a naturally creamy sauce with an almost risotto-like consistency known in Naples as "azzeccata".

The final flourish is cold cubed provola, stirred in off the heat to create luscious, smoky strands of melted cheese. The result is hearty, satisfying, and unmistakably Neapolitan—a warm embrace in a bowl. Pasta, patate e provola is a historic Neapolitan dish, first documented in 1773, born from the need to create rich, satisfying meals using affordable, readily available ingredients.