Pasta, Patate e Provola Napoletana #ricetta Originale

Prepare the vegetable broth by boiling 1.5 liters of water with half an onion, a carrot, and some celery.

In a pot, heat some extra virgin olive oil and sauté the chopped onion, celery, and carrot until softened.

Add the diced pancetta affumicata and cook until it starts to brown.

Add the diced potatoes and sauté for a few minutes.

Pour in the prepared vegetable broth and bring to a boil.

Add the pasta and cook according to package instructions until al dente.

Stir in the datterini tomatoes and the diced provola affumicata just before serving.

Spice Level:

Dietary

Allergens