Cut into small pieces the celery, carrot, onion and gambuccio of Parma ham, add three basil leaves, olive oil and fry the whole thing on low heat in a pan. Meanwhile, peel and cut the potatoes into cubes the of about 1 cm per side. When the sauce is ready (the onions should be softened and lightly browned) add the potatoes.
Flavor the potatoes well with the sauteed, stirring from time to time and when the potatoes begin to stick to the bottom of the pan add hot water to cover the potatoes by at least an inch above their maximum level. Cook for about 15 minutes over medium heat, when the potatoes are almost cooked (you realize from their softness), add the pasta and if necessary add a little more hot water.
Also add the peeled tomatoes (or the tomato sauce) and cook for about 8-10 minutes (or as needed to cook the pasta). When this is cooked, add the grated Parmesan cheese, a pinch of salt and pepper to taste, mix well and serve. Then add directly into a serving dish smoked cheese cut into cubes and possibly more Parmesan cheese. Allow to cool slightly and enjoy your meal!

The pasta and potato soup is typical of the Italian peasant tradition. Simple in realization and in the ingredients but exciting for the intensity of flavors. The velvety consistency of the pasta and potatoes is in contrast to its strong taste. This version of pasta and potatoes is the variant that you can enjoy in Naples, which is added to the smoked cheese that gives a special flavor to an already delicious soup.

A portion of the Neapolitan pasta and potatoes has about 750 kcal. Is a good source for the daily requirement of calcium, potassium, phosphorus, zinc, copper, selenium, and vitamins B1, B2, niacin, B6, B12, C and E.