# @barilla on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CwzyD43uXnJ
- **Gondola URL:** https://gondola.cc/posts/13243948-barilla-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/29374cd65b.jpg
- **Posted:** 2023-09-05T11:51:21.000+00:00
- **Account Owner:** Barilla (@barilla) — https://gondola.cc/barilla

## Caption

We love a classic Neapolitan recipe and pasta patate e provola is one of those dishes that will warm not just your stomach, it'll warm your heart! Go on, give it a try ❤️

Ingredients (serves 4):
320g GF Barilla Penne rigate 
320g potatoes
300g vegan provola
15g nutritional yeast 
20g tomato concentrate 
90g nions
90g carrots
60g celery
1,5 l water
50g extra virgin olive oil
1 red chili pepper
1 sprig rosemary
salt
black pepper
smoked tofu for garnishing

Method: 
1. Peel and cut the potatoes into regular 0.5 cm cubes. Finely chop celery, carrots and onions and brown for 10 minutes in a pan with the extra virgin olive oil, the rosemary and the chili pepper. 
2. Add the potatoes and let them cook for about 5 minutes. Then add the tomato concentrate, diluted with a little water.
3. Add the pasta and cook for about 15 minutes. Add additional hot water if necessary to get a soupy pasta with a creamy texture. 
4. Once the pasta is cooked and potatoes are soft (do not leave too much liquid), remove the rosemary sprig and remove from heat. Stir all the ingredients with the vegan cashew provola .
5. Sprinkle with grated smoked tofu and add a little of olive oil before serving.

Buon appetito! Discover more of our open recipes at the link our bio. 

#OpenRecipes #ASignOfLove #Barilla

## Stats

- **Views:** 607,402
- **Likes:** 402
- **Shares:** 0
- **Comments:** 9

## Tags

openrecipes, barilla, asignoflove

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