Pasta and potatoes in tomato sauce are a winter dish, “a poor-person dish” (cucina povera), meaning very simple, especially in Naples. The smoked cheese makes it particularly delicious.
- Step 1: Heat the oil in a saucepan over medium-low heat and cook the onion, celery, and potatoes for 10 minutes, or until the potatoes are almost cooked, stirring occasionally.
- Step 2: Add salt, tomato coulis and 125 ml (½ cup) water or more. The liquid should completely cover the potatoes. Bring to boil, then reduce heat to low. Simmer uncovered, stirring frequently, for about 30 minutes or until potatoes are tender.
- Step 3: Add the remaining water. Bring to boil over medium-high heat and add the pasta. Cook over medium-low heat, uncovered, for approx. 8 minutes, stirring frequently.
The pasta should absorb the liquid and become creamy due to the mixture. If necessary, add 125 ml (½ cup) water or more to get the right consistency. - Step 4: When the pasta is cooked al dente and the mixture is creamy, add the Parmesan and provola. Mix.
- Step 5: Serve immediately. Garnish with grated provola.
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: serves 4
- 3 tbsp olive oil
- 1 medium onion, diced
- 1 stalk celery, chopped
- 500 g (1 lb) Yukon Gold potatoes, peeled and diced
- 1 tbsp salt
- 200 ml (7/8 cup) tomato coulis (passata)
- 800 ml (3¼ cups) water, divided
- 250 g (8 oz) Granoro mista no 48 pasta
- 100 g (1 cup) grated Parmesan
- 160 g (1 cup) provola affumicata cheese grated + for serving
Born in Molise, Italy, Giovanna Bergola Covone came through Pier 21 in 1960 with her mother, Elena Bergola, and two sisters.
She went on to study pastry-making at the Bologna cookery school. With her husband and then her sons, she became co-owner of several renowned Italian restaurants in Montreal and Laval: first Il Mulino (later Hostaria), where she was sous-chef and pastry chef, then Bottega pizzerias, and finally Café San Gennaro, another popular Little Italy address. She won a 2024 Taste Canada Gold Award in Regional and Cultural category for her cookbook Bottega: our recipes and family traditions.
These featured authors and recipes are presented as part of a collaboration between the Museum and Taste Canada. A project meant to celebrate the vibrant culinary scene in Canada and introduce our upcoming exhibition eat make share: a taste of immigration. This national traveling exhibition will invite you to take a deeper dive into food and immigration. Opening in Halifax, Nova Scotia May 2025.
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