Description
Pasta Alla Sorrentina is a vibrant, heartwarming dish that combines perfectly cooked pasta with a rich tomato sauce and gooey mozzarella. It’s a true celebration of Italian home cooking that promises to be a hug in a bowl.
Ingredients
- Rigatoni, paccheri, or penne rigate (short, sturdy pasta)
- San Marzano Tomatoes (crushed or passata)
- Fresh Mozzarella (Fior di Latte or Buffalo Mozzarella)
- Fresh Basil
- Garlic (fresh, thinly sliced or minced)
- Extra Virgin Olive Oil
- Parmigiano Reggiano (or Pecorino Romano)
- Optional: Red Pepper Flakes
Instructions
- Prepare Your Ingredients: Dice fresh mozzarella into 1/2 to 3/4-inch cubes, crush San Marzano tomatoes, chop fresh basil, and slice or mince garlic.
- Start the Tomato Sauce: In a large pot, heat extra virgin olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- Simmer the Sauce: Pour in crushed San Marzano tomatoes, season with salt and black pepper. Simmer for 20-30 minutes, stirring occasionally.
- Cook the Pasta: Boil salted water, add pasta, and cook for 2-3 minutes less than al dente. Drain, reserving 1 cup of pasta water.
- Combine Pasta and Sauce: Add drained pasta to the sauce, toss to coat. Add reserved pasta water if sauce is too thick, and stir in half of the fresh basil.
- Assemble for Baking: Preheat oven to 375°F (190°C). Layer half of the pasta mixture in a baking dish, scatter half of the mozzarella, repeat with remaining pasta and mozzarella.
- Bake to Perfection: Bake for 15-20 minutes until mozzarella is melted and golden. Broil for 2-3 minutes for a crusty top if desired.
- Serve and Garnish: Let rest for 5 minutes, garnish with remaining basil and grated Parmigiano Reggiano.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: Use high-quality ingredients for the best flavor. Don't overcook the pasta; it should be firm before baking. Fresh basil is essential for garnish, and layering mozzarella ensures gooey cheese in every bite.