Authentic home cooking from Chile, with US measurements. 
Pasta e Patate con Provola
Open in Cookpad AppSteps
- 1
Peel and dice the potatoes into small cubes.
- 2
Finely chop the onion, carrot, and celery.
- 3
Cut the cherry tomatoes in half.
- 4
Cut the provola cheese into cubes.
- 5
In a medium saucepan, heat the olive oil over medium heat.
- 6
Add the chopped onion, carrot, and celery. Sauté until they are tender.
- 7
Add the diced potatoes and cherry tomatoes. Cook together for a few minutes, then add the rosemary sprigs.
- 8
Pour in enough beef broth to cover the potatoes.
- 9
Bring to a boil, then reduce the heat and simmer until the potatoes are almost cooked through.
- 10
Add the mixed pasta directly to the pot with the potatoes and cook until al dente, stirring occasionally. Add more broth if needed.
- 11
When the pasta is almost done, add the cubed provola cheese and stir well so it melts and blends with the pasta and potatoes.
- 12
Season with salt and pepper to taste.
- 13
Serve hot. Enjoy your Pasta e Patate con Provola!
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