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Naples-style Pasta with Potatoes”- simple and concise title for English readers.

Read the recipe in Italian


844 Calories per serving

Ingredients for 4 people

Mixed pasta 320g

Potatoes 750g

Celery 150g

Carrots 150g

White onions 1

Lard 130g

Tomato concentrate 20g

Rosemary 1 sprig

Parmigiano Reggiano PDO crust 1

Extra virgin olive oil as required

Fine salt as required

Black pepper as required

Pasta and potatoes Neapolitan style Calories

Difficulty: Easy

Preparation: 20 min

Cooking time: 50 min

Serves: 4 people

Cost: Low

Note from the editor: Rosemary and provola cheese are optional. In fact, there are some variations of this recipe, discover ours!


How to prepare pasta and potatoes Neapolitan style

To prepare pasta and potatoes Neapolitan style, start by removing the leaves from celery, carrot, and onion, then chop them finely (1-2-3).

Then clean the potatoes and cut them into irregular chunks of about 2 cm (4). Finally, slice and then chop the lard (5). At this point, you have everything you need, move to the stove. Put a casserole on the heat with a drizzle of oil, add the lard and let it heat up gently for a few minutes (6).

Then add the chopped onion (7), carrot, and celery (8). After a few minutes, add the potatoes (9) and let them sauté for a few minutes, stirring occasionally, to prevent the bottom of the pan from burning (10). Add the rosemary (11) and the cheese crust (you can wash it beforehand and then scrape off the outer layer) (12);

also add the tomato concentrate (13) and mix. Pour in 600 g of hot water (14), then adjust the seasoning with pepper (15) and salt (16). Finally, cover with a lid and let it simmer over low heat for 30 minutes. If necessary, you can add a little more water (17). Once the time is up, the potatoes will be softened, mash some of them with the back of a wooden spoon (18); at this point, add the mixed pasta.

Immediately add another 250 g of hot water (19) and bring everything to a boil. Cook the pasta, stirring occasionally. If necessary, you can add more water; make sure it has enough salt. At the end of cooking, the mixture should be creamy and almost dry. Remove the rosemary sprigs (20) and serve your pasta and potatoes Neapolitan style garnished with a drizzle of oil (21).


You can keep the pasta and potatoes for up to 2 days by refrigerating it. Freezing is not recommended.


One of the richest and most delicious versions of pasta and potatoes Neapolitan style involves adding provola or smoked mozzarella cheese, known in Campania. Just cut it into cubes and let it melt over low heat, stirring constantly, until it becomes stringy and creamy.

Another variation? If you have leftover pasta, you can try baking it by sprinkling the surface with some breadcrumbs: a new, irresistible pleasure for your taste buds!