Pasta e patate (Neapolitan pasta and potato soup)

Heat a little olive oil in a Dutch oven.

Finely chop the onion and celery and add them; soften gently without caramelizing; no garlic.

Add a pinch of salt to draw out moisture and soften them faster.

Add a spoonful or two of homemade marinara (or a little tomato puree, paste or crushed tomato) and sauté gently.

Chop the russet potatoes small so they break down and make the soup creamy; add them once the vegetables have softened.

Add water, a few spoonfuls of tomato sauce (just enough to turn it pink, not red), a few pieces of basil and a piece of parmigiano rind.

Bring to a bubble, then simmer partially covered until the potatoes are extremely tender, about half an hour.

Season with more salt and add black pepper.

Add pasta mista (broken pieces of mixed pasta) and cook about 7 to 8 minutes, until nearly al dente.

Take off the heat, cover and rest 10 minutes; it thickens the longer it sits.

Serve with fresh parm, a few pieces of basil, lots of black pepper and a drizzle of extra virgin olive oil.

Variation: replace the pasta with rice for riso e patate, which comes out even creamier.