Pasta alla Sorrentina

Pasta alla Sorrentina is a simple and tasty dish originating from Campania, particularly the Sorrento area. Here are the ingredients and the procedure to prepare this delicious dish.

Ingredients

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

Preparation

1. Start by cooking the pasta in plenty of salted water following the times indicated on the package to achieve an al dente texture.
2. Meanwhile, in a large skillet, sauté the garlic cloves in the extra virgin olive oil until golden, then remove them.
3. Add the tomato passata to the skillet with a pinch of salt, cover with a lid and cook over medium heat for about 15 minutes.
4. While the sauce cooks, cut the mozzarella into cubes and set it to drain.
5. When the sauce is ready, add a few torn basil leaves and adjust the salt and pepper.
6. Drain the al dente pasta and transfer it to the skillet with the tomato sauce. Stir well to coat.
7. Add half of the mozzarella cubes and stir again.
8. Transfer everything to a baking dish, sprinkle with the grated Parmesan and distribute the remaining mozzarella over the surface.
9. Bake in a preheated oven at 200 °C and cook until the mozzarella is well melted and golden, for about 10-15 minutes.
10. Remove from the oven and let rest for a few minutes before serving.

Interesting Facts

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

Buon appetito!