Pasta alla Sorrentina Comfort

Pasta alla Sorrentina is classic Italian comfort food that brings together everything you crave on a cozy evening melty mozzarella tangy tomato sauce and fresh basil. This dish is a staple in Sorrento and it is exactly what I make when my family wants something nurturing bright and utterly crowd pleasing

The first time I baked this for my in laws the scent alone won them over and now it is tradition whenever we want something special that feels like home

Ingredients

• Pasta such as penne or rigatoni: helps catch all the saucy and cheesy goodness choose a brand with a rough texture so sauce clings better
• Canned whole tomatoes or ripe fresh tomatoes: bring out that classic tart sweetness San Marzano is my favorite for their intensity
• Mozzarella cheese: brings irresistible meltiness buy the blocks and dice fresh mozzarella for best results
• Onion: gives the sauce depth and a hint of sweetness go for a firm onion with no sprouts
• Garlic: adds bold aromatic flavor use fresh plump cloves and mince right before cooking
• Grated Parmesan cheese: creates a luxurious cheesy crust when baked choose high quality Parmesan for deeper flavor
• Olive oil: gives body to the sauce and helps everything blend look for extra virgin cold pressed if possible
• Fresh basil leaves: brighten the whole dish use whole leaves for bursts of flavor
• Salt and black pepper: tie every flavor together opt for sea salt or kosher salt and freshly ground pepper for vivid taste

Step by Step Instructions

Boil the Pasta:

Fill a large pot with plenty of water and a generous amount of salt Bring to a full rolling boil Add your chosen pasta and stir immediately so it does not stick Cook until just al dente according to package times then drain well Set aside in the colander to steam off excess water

Make the Tomato Sauce:

Warm olive oil in a large high sided skillet or Dutch oven over medium heat Add the finely chopped onion Let it cook slowly for about eight minutes stir often until the onion is soft translucent and starting to golden This slow cooking builds a rich base

Add the Garlic:

Turn down the heat a notch Add minced garlic to the onions Stir constantly for one minute until fragrant This step gives the sauce a beautiful soft garlic aroma but watch carefully so the garlic does not brown

Simmer Tomatoes:

Pour in your canned or fresh tomatoes Add a pinch of salt and pepper With a spoon or potato masher crush whole tomatoes a bit if using Bring the sauce to a gentle simmer Lower the heat and let it cook uncovered for fifteen to twenty minutes until noticeably thickened and flavorful Stir occasionally to prevent sticking

Combine Pasta and Sauce:

Add the drained pasta directly to the sauce Toss with tongs or a large spoon until every piece is well coated No bland pasta allowed

Add in Mozzarella:

Sprinkle diced mozzarella all across the pasta and gently fold everything together The threads of cheese should just begin to melt and bind everything in gooey goodness

Basil and Seasoning:

Tear up fresh basil leaves by hand Sprinkle them over the pasta Stir several times to let the fragrant oils bloom Taste for salt and pepper adjusting to your liking

Optional Bake for Cheese Lovers:

Preheat your oven to 180 Celsius or 350 Fahrenheit If you want that classic gratin transfer the pasta mixture to a baking dish Top evenly with grated Parmesan for extra flavor and a gorgeous crust Slide the dish into the oven and bake for fifteen to twenty minutes until cheese bubbles up and the peaks turn golden brown

Resting:

After baking let the dish sit at room temperature for 5 minutes This allows cheese to firm up slightly and flavors to settle

Serve it Up:

Spoon onto plates or bowls Garnish with a handful of fresh basil leaves and if you like a drizzle of fruity olive oil Serve hot and enjoy the compliments

Pin

My favorite part has to be the mozzarella Every time I pull apart the hot pasta with a fork and see those long cheese strands I am instantly taken back to carefree evenings cooking for friends Everyone always goes back for seconds

Storage Tips

Leftover Pasta alla Sorrentina keeps well in the refrigerator for up to three days Store in an airtight container To reheat just microwave gently or bake covered with foil at 160 Celsius until hot This pasta does not freeze well because fresh mozzarella may turn watery once thawed

Ingredient Substitutions

If you are out of penne or rigatoni use ziti or any short pasta with ridges Instead of mozzarella you can try a mild provolone for melt or even a creamy burrata for richness No fresh basil Use a good pinch of dried but stir in at the sauce stage not at the end

Serving Suggestions

Serve this pasta with a crisp green salad dressed in lemon and olive oil A crusty baguette or focaccia works perfectly to mop up every last bit of sauce For company add a simple antipasto board with olives marinated artichokes and roasted peppers

Pin

A Taste of Sorrento

Originating from the sunny coast near Naples Sorrentina means in the style of Sorrento a region famous for bright tomatoes and fragrant basil This dish was designed to use up plentiful local mozzarella and homegrown tomatoes You will feel transported by the vibrant flavors

Recipe FAQs

→ What kind of pasta is best for Pasta alla Sorrentina?

Penne or rigatoni work well as their shapes hold the sauce and cheese, creating a flavorful bite each time.

→ Can fresh tomatoes be used instead of canned?

Yes, ripe fresh tomatoes can be chopped and used, bringing a lighter, fresher taste to the dish.

→ Do you have to bake this dish?

Baking is optional but brings a golden, bubbly top and helps the mozzarella melt evenly throughout the pasta.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator and reheat in the oven or microwave until warmed through.

→ What herbs pair best with this dish?

Fresh basil is classic, but a sprinkle of oregano or parsley can add extra aromatic depth if desired.