Pasta with Potatoes & Provolone

In a Dutch oven or large sauté pan, warm the oil over medium heat. Add the carrot, celery, and onion, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add the potatoes and cook, stirring often, until slightly soft, 5 to 7 minutes. Season generously with salt and pepper.

Stir in the garlic, rosemary, and tomato paste, and cook, stirring constantly, until the tomato paste darkens, 2 to 3 minutes. Cover with 2 cups (500 ml) of the water, and add the cheese rind and a big pinch of salt. Bring to a simmer and cook, stirring every so often, until the potatoes are fork-tender but not totally falling apart, about 15 minutes. (If using gold/yellow potatoes, make sure they’re easily mashable; they might take a little longer.)

Smash some of the potatoes on the side of the pot with a fork. Add the pasta, remaining 2 cups (500 ml) water and another pinch of salt. Simmer, stirring often to prevent sticking, until the pasta is tender or cooked to your liking (this will vary widely depending on the brand and shape you use, so taste it occasionally), adding more water as needed.

Turn off the heat and remove the cheese rind. Add the Parmigiano-Reggiano and stir vigorously to combine, followed by the provolone. Cover the pot and let stand 2 minutes. Adjust seasoning to taste and serve, finished a drizzle of olive oil and more grated Parmigiano.