Pasta alla Sorrentina (Print Version)
Al dente pasta smothered in rich tomato sauce with melted mozzarella and fresh basil for an authentic Italian comfort classic.
# Ingredients:
→ Main Ingredients
01 -
400g pasta (penne or rigatoni)
02 -
800g canned whole tomatoes or fresh tomatoes, chopped
03 -
250g mozzarella cheese, diced
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
50g grated Parmesan cheese
07 -
3 tablespoons olive oil
08 -
Fresh basil leaves, to taste
09 -
Salt and pepper, to taste
# Steps to Follow:
01 -
Boil a large pot of salted water. Once boiling, add the pasta and cook according to the package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
03 -
Stir in the minced garlic and cook for about 1 minute, taking care not to let it burn.
04 -
Pour in the canned or fresh tomatoes. Stir well and season with salt and pepper. Cook for about 15-20 minutes until the sauce thickens.
05 -
Add the cooked pasta to the skillet, combining it gently with the sauce until every piece is coated.
06 -
Stir in the diced mozzarella, allowing it to melt slightly into the pasta mixture.
07 -
Add freshly torn basil leaves and stir to combine. Taste and adjust seasoning if necessary.
08 -
For an extra cheesy top, transfer the pasta to a baking dish, sprinkle with grated Parmesan, and bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until bubbly and golden.
09 -
Remove from the oven and let it rest for a few minutes before serving.
10 -
Dish out the Pasta alla Sorrentina, garnishing with additional basil and a drizzle of olive oil if desired.
# Additional Notes:
01 -
For a richer taste, use high-quality mozzarella and fresh tomatoes if available.