Potato Pasta (pasta e patate)

This Italian one-pot potato pasta is your go-to recipe when you have an almost-empty fridge. It’s simple, totally budget-friendly, filling and super delicious. Minimal ingredients, maximum flavor.

Published on Jan 2020/Updated on March 2025

I’m happy to re-share this traditional potato pasta from Southern Italy that I published years ago. I LOVE it as it’s a supreme example of turning humble ingredients like pasta and potatoes into a scrumptious family meal.

As you may know, I get most of my recipe inspirations from my mum, who used to cook the most delicious Italian pasta dishes.

This no-frills potato and pasta recipe is one of them and is guaranteed to be a family’s favorite.

Firstly, it’s simple, economical, easy to customize, and a breeze to whip up in just one pot, making it the perfect midweek lifesaver for last-minute dinners.

It’s also great to use leftover dried pasta from the cupboard and Parmesan rinds that add plenty of savory flavor. But if you skip the parmesan cheese, it’s virtually fat-free and vegan.

The recipe begins by sautéing onion, carrot, and celery in olive oil to create a savory base. Next, the broth, seasoning, tomato paste, potatoes, cheese rind (optional) and pasta are added.

Everything is conveniently cooked in one pot, finished with fresh parsley and parmesan cheese, and ready in less than 30 minutes. Bowls of comforting potato pasta that is filling, kid-friendly, and delicious.

Buon appetito!

List of the ingredients

• Potatoes
• Pasta
• Carrot, celery, onion (soffritto)
• Olive oil
• Tomatoes (any kind: fresh, canned, paste)
• Water or vegetable broth
• Salt & pepper
• Parsley (optional)
• Parmesan cheese (optional)

How to make pasta with potatoes

(Note: this is a quick explanation; the full recipe is at the bottom of the page)

• Make the soffritto: saute onion, carrot, celery in olive oil for 5 minutes.
• Cut the potatoes into uniform cubes and add them to the pot.

• Stir in water, tomato paste, parmesan rind if using, salt and pepper.
• Cook for about 8 minutes, remove the parmesan rind.
• Add the pasta and cook until al dente, adding more water if needed.

Note: In this one-pot recipe the abundance of starch released from pasta and potatoes will help emulsify and thicken the liquid.

• Finish with parsley, adjust the seasoning to taste, and serve with grated parmesan or pecorino cheese if you don’t keep it vegan.

RECIPE NOTES

Potato pasta ingredients & substitutions

Vegetables: The recipe starts with onion, carrots, and celery sautéed in olive oil. This essential step is called “soffritto“ in Italy, a classic base for almost anything cooked on the stove.

Potatoes: Any variety of potato should work here. You can use Yukon gold, russet, baby potatoes, or baking potatoes.

Liquid: I recommend using water or low-sodium vegetable broth over chicken or other flavorful broth. I prefer to keep the recipe vegan and let the flavor of the potatoes shine through.

Pasta: This Italian pasta recipe traditionally uses leftover pasta. You can combine short pasta shapes like penne, fusilli, and shells with roughly the same cooking time. Broken spaghetti can also be added to the mix.

Tomatoes: You can use very convenient tomato paste, but a handful of cherry tomatoes, a diced tomato, or a few tablespoons of canned tomatoes or tomato sauce would also work.

Parmesan cheese (optional): If you have any parmesan rind in the fridge, throw it into the pot along with the potatoes to add more flavor to the broth, and serve this potato pasta with more grated parmesan or pecorino romano cheese.

Herbs: Fresh Italian parsley finishes the dish with a pop of color and aromatic flavor, but you can skip it if you don’t have it.

Seasoning: Salt and pepper, as usual. Also, I recommend adding more freshly ground black pepper when serving.

Meatless is better!

The original pasta e patate recipe comes from Naples, in Southern Italy, and many recipes also call for pancetta (cured pork belly) or lardo (cured pork fatback). Well, I’m sure they both add plenty of flavor—and saturated fat—to the dish ; ). However, I skip these types of salumi to make a healthier and easier pasta with potatoes without missing out on flavor. You can make it vegan or dairy-free by skipping the cheese or choosing a vegan parmesan cheese.

Tips for the best pasta with potatoes

This is a stress-free pasta recipe that requires minimal ingredients and effort. Below are just a few tips for the best result:

1. Use a pot with a thick bottom to cook the pasta unevenly.
2. Stir frequently to avoid burning the pasta.
3. Add liquid gradually only if needed and make sure it simmers.
4. Before serving, adjust the seasoning to taste and finish with a drizzle with extra virgin olive oil and a generous sprinkle of black pepper.

Storage tips and leftovers

Potato pasta leftovers can be stored in an airtight container in the fridge for up to 3-4 days and keep very well. If they dry out, add a splash of water while reheating on the stovetop or microwave to restore the moisture.

More potato recipes you’ll love!

If eaten in moderation, potatoes are healthy and provide energy, protein, fiber, Vitamins A, C, B6, and potassium. Check the recipes below to use these fantastic, cheap, and versatile nutrient-dense vegetables. 

• Potato frittata
• Potato Mushroom Soup
• Bean and potato soup
• Vegan potato soup
• Spinach potato soup
• Potato salad
• Carrot potato soup
• Potato stew

Don’t forget to check out my one-pot pasta recipes and Italian pasta dishes for more ideas!

Let me know if you make this simple potato pasta recipe or if you have questions! Leave a comment and/or rate this recipe. I would love to hear from you guys and get your feedback!

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