Pasta and potatoes with provola

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Potatoes150 g
• Provola25 g
• Onion30 g
• Celery20 g
• Cherry tomatoes50 g
• Extra virgin olive oil2 teaspoons
• Vegetable broth250 ml
• Saltto taste

Contains: gluten, lactose, celery,

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat.
2. Meanwhile, peel the onion and chop it finely with the washed celery; peel the potatoes and cut them into cubes of about 1 cm; wash the cherry tomatoes and quarter them; cut the provola into small cubes.
3. Heat the oil in a pan over medium-low heat and fry the onion and celery for 5 minutes, until the onion is translucent; add the cherry tomatoes and cook for 2 minutes, until they start to soften.
4. Add the potatoes and the hot stock, season with salt and cook over medium heat for 15 minutes with the lid ajar, until the potatoes are tender and some start to break down.
5. Add the durum wheat pasta and cook it straight in the stock for the packet time (about 10 minutes), stirring often as it tends to stick and adding a splash of hot water if it gets too dry, until al dente and the base is creamy.
6. Turn off the heat, add the provola and stir for a minute, until it turns stringy; let it rest for a minute before serving.