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Creamy Neapolitan pasta and potatoes slow-cooked until thick and velvety is pure comfort. A vegetarian mediterranean dish that's family-friendly, budget-conscious, and satisfyingly healthy.
Dice the potatoes into small cubes (about ½-inch), finely chop the onion, carrot, and celery for even and consistent cooking.
Heat the olive oil over medium heat in a large pot. Add onion, carrot, and celery and sauté for about 7 minutes until softened without browning.
Add the garlic, rosemary, and bay leaf, stir for 1 minute until fragrant, then add the diced potatoes and canned tomatoes. Stir well to coat in the oil and aromatics.
Pour in enough water to cover the vegetables by 1 inch (about 5 cups), season with salt and pepper, bring to a simmer over medium-high heat, and reduce to medium-low. Cook, partially covered, for 20 minutes until potatoes begin to break down.
Stir in the pasta directly into the pot. Cook uncovered, stirring frequently and maintaining a gentle simmer, for 10–12 minutes until the pasta is al dente and the mixture is thick and creamy. Add extra hot water as needed to prevent sticking.
Remove from heat, discard the bay leaf, adjust salt to taste, and let stand 5 minutes to thicken. Serve hot, topped with optional grated parmesan and a drizzle of olive oil.
