Pasta e patate alla napoletana | Neapolitan Creamy Potato Pasta

Clean the onion, carrot, and celery stalk, then finely dice them uniformly (classic Italian soffritto). Mince the garlic, peel the potatoes, and cut them into 1.5 cm cubes.

Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pot. Add the diced onion, carrot, and celery, then sauté over medium heat for 4-5 minutes until softened and sweet-smelling.

Add the minced garlic, tomato paste, and the fresh rosemary sprig. Stir for 1-2 minutes until the tomato paste takes on a deep red color and a rich aroma.