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A delicious serving of Pasta alla Sorrentina topped with melted cheese and fresh basil.

Pasta alla Sorrentina

A classic Italian comfort dish that combines pasta, mozzarella, and a rich tomato sauce, bringing warmth and joy to any table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 550 kcal

Ingredients
  

Main Ingredients

  • 300 g Pasta (penne or rigatoni) Use any sturdy pasta shape.
  • 800 g Canned or Fresh Tomatoes Fresh tomatoes can be substituted for canned.
  • 1 medium Onion Can be swapped with shallots.
  • 2 cloves Garlic Adjust quantity according to preference.
  • 250 g Mozzarella Cheese Low-moisture mozzarella delivers the best results.
  • 50 g Parmesan Cheese Pecorino Romano is an alternative.
  • 3 tablespoons Olive Oil Avocado oil can be a lighter alternative.
  • to taste Salt Adjust according to taste.
  • to taste Pepper Adjust according to taste.
  • Fresh Basil Leaves Fresh is preferable for an authentic taste.

Instructions
 

Preparation

  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook until it is just shy of al dente. Drain the pasta, reserving a small cup of the cooking water for later.
  • While the water heats, chop the onion finely. Heat olive oil in a wide skillet and add the onions. Cook slowly until they are soft and translucent, stirring often so they do not brown.
  • Smash or finely chop the garlic and add it to the onions. Cook for a minute until fragrant.
  • Add the tomatoes to the pan. If you use canned, crush them with your spoon. If you use fresh, rough-chop and let them soften over the heat. Season with salt and pepper, and stir until the sauce thickens a little and turns glossy.
  • Let the tomato sauce simmer gently for 15 to 20 minutes, stirring now and then. Taste and adjust salt. If the sauce tastes too sharp, add a pinch of sugar and a splash of reserved pasta water.

Baking

  • Preheat the oven to 200 C / 400 F. Butter or oil a shallow baking dish.
  • Toss the drained pasta with most of the sauce in the skillet. Add a few tablespoons of the reserved pasta water.
  • Spoon half of the sauced pasta into the baking dish. Tear half of the mozzarella into pieces and scatter it across the pasta. Sprinkle half of the grated Parmesan.
  • Add the remaining pasta and top with the rest of the mozzarella and Parmesan. Dot a few extra basil leaves on top.
  • Bake until the top is bubbly and golden, about 12 to 15 minutes. Optionally, broil for a minute or two for a crunchy top.
  • Let the dish rest for five minutes after removing from the oven.
  • Finish with a drizzle of good olive oil and a scattering of fresh basil before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Freezing is also possible. Serve with simple sides like a green salad or crusty bread.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 70gProtein: 20gFat: 22gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 8g
Keyword Baked Pasta, Comfort Food, Home Cooking, Italian Recipe, Pasta
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