Pasta and potatoes with smoked provola

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Potatoes180 g
• Provola40 g
• Onion40 g
• Celery30 g
• Chopped tomatoes40 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel the onion, trim the celery and chop them finely; peel the potatoes and cut them into 1 cm dice; cut the provola into cubes.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion and celery for 4–5 minutes, until the onion is translucent.
3. Add the potatoes and the chopped tomatoes, stir for a minute, then cover with the hot stock and cook for 15 minutes over a medium heat, until the potatoes are tender and starting to break up.
4. Add the pasta and cook it in the soup for the time on the packet, stirring often so it doesn't stick, until al dente and the soup is thick and creamy; add a splash of hot water if needed and season with salt.
5. Take off the heat, add the provola and stir for 1 minute, until it turns stringy; serve with freshly ground black pepper.