Neapolitan Creamy Potato Pasta | Pasta e patate alla Napoletana

Clean the carrot, celery stalk, and onion, then dice them very finely (classic Italian soffritto). Crush the garlic. Peel the potatoes and cut them into uniform cubes of about 1.5 cm.

Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped vegetables (onion, carrot, celery stalk) and garlic, then sauté for 5-6 minutes until soft and fragrant, making sure they do not burn.

Stir the tomato paste and fresh rosemary sprig into the base, then fry for 1 minute to deepen the tomato flavour. Then add the diced potatoes, season with salt and pepper, and mix thoroughly so the seasoned oil coats the potato cubes.