Peel the potatoes and cut them into small 1 cm cubes.

Peel the white onion and finely chop it.

Cut the smoked provola cheese into small cubes.

Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped white onion and cook until soft, about 4 minutes.

Stir the tomato paste into the softened onion. Cook for 1 minute to deepen its flavor.

Add the cubed potatoes and season with half of the salt and black pepper. Stir to coat the potatoes in the flavored oil.

Pour in 900 ml of the water and bring it to a gentle simmer. Cook the potatoes for 10 minutes until they begin to soften.

Add the mixed pasta directly to the pot. Add the remaining 300 ml water gradually as the pasta cooks.

Cook the pasta for 10 to 12 minutes, stirring frequently. Lightly crush some potato cubes with the wooden spoon to create a creamy sauce.

Turn off the heat and stir in the cubed smoked provola cheese. Mix until the cheese melts into the pasta.

Stir in the Parmesan cheese and adjust with the remaining salt and black pepper. Serve immediately while creamy and hot.