This is Southern Italian food at its finest—nourishing, flavorful, and made with only a few affordable ingredients. If your pasta shapes vary a lot in width, boil the thicker pieces a few minutes longer than the thinner ones, so they become al dente at about the same time.
Featured in “Italy’s Little-Known Trick for Using Up Leftover Bits of Pasta,” by Katie Parla.
- ¼ cup extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 medium yellow onion, finely chopped
- ½ tsp. fine sea salt, divided, plus more as needed
- ¼ cup tomato sauce, preferably homemade
- 5 medium Yukon Gold potatoes (1½ lb.), peeled and cut into ½-in. cubes
- 6–7 cups vegetable broth, or water, warmed, divided
- 1 lb. dried pasta mista corta (or any mix of dried pastas), or ditali
- 8 oz. young or sharp provolone cheese, coarsely grated (2 cups)