Pasta alla sorrentina

Pasta alla sorrentina is a simple and tasty dish native to Campania, especially the Sorrento area. Here are the ingredients and the method to prepare this delicious dish.

Ingredients

• 400g of short pasta (such as paccheri or penne)
• 500g of tomato passata
• 200g of buffalo mozzarella (or fiordilatte)
• Fresh basil leaves
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• 80g of grated Parmesan cheese
• Salt to taste
• Black pepper to taste

Preparation

1. Begin by cooking the pasta in plenty of salted water following the package instructions to achieve an al dente texture.
2. Meanwhile, in a large pan, fry the garlic cloves in extra virgin olive oil until they are golden, then remove them.
3. Add the tomato passata to the pan with a pinch of salt, cover with a lid, and let it cook over medium heat for about 15 minutes.
4. While the sauce is cooking, cut the mozzarella into cubes and let it drain.
5. Once the sauce is ready, add some torn basil leaves and adjust the salt and pepper seasoning.
6. Drain the al dente pasta and transfer it to the pan with the tomato sauce. Mix well to flavor.
7. Add half of the diced mozzarella and mix again.
8. Transfer everything to a baking dish, sprinkle with the grated Parmesan cheese, and distribute the remaining mozzarella on the top.
9. Bake in a preheated oven at 200 °C and cook until the mozzarella is well melted and golden, about 10-15 minutes.
10. Remove from the oven and let it rest for a few minutes before serving.

Curiosity

The name “alla sorrentina” derives from the city of Sorrento, renowned for its wonderful tomatoes and buffalo mozzarella, key ingredients of this dish. Additionally, this recipe is often prepared during the summer when tomatoes are at their peak of ripeness and flavor.

Enjoy your meal!