Why You’ll Love This Recipe
Pasta alla Sorrentina is a quintessential Italian comfort dish that brings together the simplicity of fresh ingredients and the richness of traditional flavors. Originating from the Campania region, this dish features pasta enveloped in a savory tomato sauce, complemented by the creamy melt of mozzarella and the aromatic freshness of basil. Whether baked to perfection or prepared on the stovetop, Pasta alla Sorrentina offers a delightful culinary experience that captures the essence of Southern Italy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb (450g) short pasta (e.g., rigatoni, penne, fusilli)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups (500g) cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1 tsp sugar (optional, to balance acidity)
- 8 oz (225g) fresh mozzarella, cut into cubes
- 1/2 cup (50g) grated Parmigiano Reggiano
- 1/4 cup fresh basil leaves, torn
Directions
- Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes, season with salt and pepper, and cook until the tomatoes begin to soften, about 5–7 minutes. Stir in the sugar, if desired, to balance the acidity of the tomatoes. - Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta. - Combine Pasta and Sauce
Add the cooked pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to achieve the desired sauce consistency. - Add Cheese and Basil
Stir in the cubed mozzarella and grated Parmigiano Reggiano until the cheese begins to melt. Add the torn basil leaves and toss gently to incorporate. - Serve
Transfer the pasta to serving plates, ensuring an even distribution of cheese and sauce. Serve immediately, garnished with additional basil and grated Parmigiano Reggiano, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Baked Version: After combining the pasta with the sauce and cheeses, transfer the mixture to a baking dish. Top with additional mozzarella and Parmigiano Reggiano, then bake at 400°F (200°C) for 10–15 minutes until the top is golden and bubbly.
- Vegetarian Option: use vegetable broth instead for a vegetarian-friendly version.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a hint of heat.
- Protein Addition: Incorporate grilled chicken or sausage slices for added protein.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to restore the sauce’s consistency.
FAQs
Can I use a different type of pasta?
Yes, other short pasta shapes like ziti or cavatappi can be used as alternatives.
Is there a substitute for fresh mozzarella?
If fresh mozzarella isn’t available, you can use shredded mozzarella cheese, though the texture and flavor may differ.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta in advance. Combine them just before serving and add the cheese to melt.
How can I make the sauce richer?
For a creamier sauce, add a splash of heavy cream or a dollop of ricotta cheese.
Can I freeze this dish?
It’s best to freeze the sauce separately from the pasta. Combine them after reheating for optimal texture.
How do I prevent the cheese from becoming rubbery?
Avoid overcooking the cheese by adding it to the hot pasta just before serving.
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can be used; just ensure to adjust the seasoning to taste.
Is this dish gluten-free?
Use gluten-free pasta to make this dish gluten-free.
Can I add vegetables to this dish?
Yes, sautéed vegetables like zucchini or eggplant can be added for extra flavor and nutrition.
How do I make the sauce spicier?
Add more red pepper flakes or a dash of hot sauce to the tomato sauce for added heat.
Conclusion
Pasta alla Sorrentina is a delightful dish that showcases the beauty of Italian cuisine through its simple yet flavorful ingredients. Whether enjoyed as a comforting weeknight meal or a special occasion feast, this dish brings the taste of Southern Italy to your table. With its rich tomato sauce, melty cheese, and aromatic basil, Pasta alla Sorrentina is sure to become a favorite in your culinary repertoire.
Print
Pasta alla Sorrentina
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A classic Italian dish from the Campania region, featuring pasta in a savory tomato sauce, melted mozzarella, and fresh basil, capturing the essence of Southern Italy.
Ingredients
- 1 lb (450g) short pasta (e.g., rigatoni, penne, fusilli)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups (500g) cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1 tsp sugar (optional, to balance acidity)
- 8 oz (225g) fresh mozzarella, cut into cubes
- 1/2 cup (50g) grated Parmigiano Reggiano
- 1/4 cup fresh basil leaves, torn
Instructions
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes, season with salt and pepper, and cook until the tomatoes begin to soften, about 5–7 minutes. If using, and let it reduce for 2–3 minutes. Stir in the sugar, if desired, to balance the acidity of the tomatoes.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to achieve the desired sauce consistency.
- Add Cheese and Basil: Stir in the cubed mozzarella and grated Parmigiano Reggiano until the cheese begins to melt. Add the torn basil leaves and toss gently to incorporate.
- Serve: Transfer the pasta to serving plates, ensuring an even distribution of cheese and sauce. Serve immediately, garnished with additional basil and grated Parmigiano Reggiano, if desired.
Notes
- For a baked version, transfer the pasta to a baking dish, top with extra mozzarella and Parmigiano Reggiano, then bake at 400°F (200°C) for 10–15 minutes until golden and bubbly.
- For a vegetarian option, substitute with vegetable broth.
- Add a pinch of red pepper flakes for a spicy kick.
- Grilled chicken or sausage slices can be added for extra protein.
- To make the sauce richer, add a splash of heavy cream or ricotta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg