Pasta alla Sorrentina
A comforting, cheesy pasta with fresh tomatoes, melted mozzarella, and aromatic basil—perfectly capturing the flavors of Sorrento.
Ingredients (Serves 4):
400g (14 oz) wide pasta (paccheri, rigatoni, or fettuccine)
500g (1 lb) ripe cherry tomatoes, halved (or San Marzano tomatoes for sauce)
250g (9 oz) fresh mozzarella, torn into chunks
100g (3.5 oz) grated Parmigiano-Reggiano or Pecorino
3 tbsp extra-virgin olive oil
2 garlic cloves, minced
1 small onion, finely chopped (optional)
10-12 fresh basil leaves, torn
1 tsp red pepper flakes (optional)
Salt & black pepper, to taste
Instructions:
Prep the sauce:
Heat olive oil in a large pan over medium heat. Sauté garlic (and onion, if using) until fragrant.
Add cherry tomatoes, crushing them slightly with a spoon as they cook. Simmer for 10–15 mins until saucy. Season with salt, pepper, and red pepper flakes. Stir in half the basil.
Cook the pasta:
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
Combine & bake (optional for extra melt):
Preheat oven to 200°C (390°F).
Toss pasta with the tomato sauce, a splash of pasta water, and half the Parmigiano.
Transfer to a baking dish (or keep in the pan). Top with mozzarella and remaining Parmigiano.
Bake for 5–10 mins until cheese melts and bubbles.
Finish & serve:
Garnish with fresh basil, cracked black pepper, and a drizzle of olive oil. Serve hot in a rustic ceramic dish for authenticity!
Tips for the Perfect Look:
Use wide noodles to hold the sauce.
Let cheese stretch dramatically for the photo.
Scatter extra cherry tomatoes and basil leaves on top for color.
Natural lighting enhances the glossy sauce and melted cheese.
Enjoy your homemade Pasta alla Sorrentina with a glass of red wine and crusty bread! 🍝🇮🇹
Wo