Name: Traditional Pasta alla Sorrentina
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 g short pasta such as rigatoni, penne, fusilli or maccheroni (- 1.1 pound); 500 ml tomato passata (- ~2 cups); 225 g mozzarella (- 8 oz ); 10 fresh basil leaves; 4 tablespoons extra virgin olive oil; 50 g grated Parmigiano Reggiano cheese (-~½ cup); 1 garlic clove; salt (- to taste)

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Pasta alla Sorrentina is inspired by the famous gnocchi alla sorrentina, creating a delicious first course. Baked to perfection, this dish features a delightful blend of Italian staples: pasta, tomatoes, Parmigiano Reggiano and mozzarella, resulting in a stringy and flavorful experience.

When made with quality ingredients, pasta alla sorrentina becomes a true culinary delight that appeals to a wide range of palates. In fact, its flavors tend to deepen and improve when left to sit, making it a convenient make-ahead dish that only gets better with time.

This classic Sunday recipe is ideal for gathering the family around the table for a taste of Mediterranean cuisine at its finest. For best results, opt for high-quality passata, such as San Marzano tomatoes, and make sure the mozzarella is well drained and patted dry with paper towels.

While short pasta varieties like rigatoni or mezze maniche are recommended for this dish, paccheri, fusilli, or penne can also work beautifully. The key is to choose a shape that holds the sauce well and is perfect for baking in a gratin style.

Pasta alla sorrentina embodies the simplicity and richness of Mediterranean flavors, making it a must-try for anyone who wants to enjoy authentic Italian cuisine.

Following the traditional recipe will undoubtedly lead to a culinary experience that will captivate your taste buds and leave you wanting more.

Ingredients

Prep Time: 10 Min | Cook Time: 30 Min | Servings: 6

500 g (1.1 pound) of short pasta such as rigatoni, penne, fusilli or maccheroni
500 ml (~2 cups) of tomato passata. I recommend Italian Passata by La Bella San Marzano. Or make homemade tomato passata with my recipe. You can also opt for coarsely crushed peeled tomatoes.
225 g (8 oz) mozzarella fiordilatte
~10 leaves of fresh basil
4 tablespoons of extra virgin olive oil
50 g (~½ cup) of grated Parmigiano Reggiano cheese
1 clove of garlic
salt, to taste

Instructions

Make the Tomato Sauce

Step 1) - To prepare pasta alla sorrentina, start with the tomato sauce. In a saucepan, sauté a whole, peeled clove of garlic in extra virgin olive oil for about a minute.

Add the tomato and a few fresh basil leaves. Stir and add salt to taste.

Allow the tomato sauce to simmer over a low heat for about 20 minutes.

Step 2) - Meanwhile, bring a pot of salted water to a boil and cook the pasta. The cooking time for short pasta is 8 to 14 minutes, depending on the thickness and brand.

Step 3) - While the sauce and pasta are cooking, dice the mozzarella cheese.

Note: It is very important to dry the mozzarella well. You can drain the liquid by placing the mozzarella in a colander about an hour before. You can also blot the mozzarella with paper towels.

Season the Pasta

Step 4) - Drain the pasta al dente directly into the saucepan. Remember to remove the clove of garlic from the sauce, or if it is very cooked, you can crush it with a fork and melt it in the sauce. Stir well to incorporate the pasta evenly into the sauce.

Make Layers

Step 5) - Pour about half of the pasta into a baking dish. This will form the first layer of pasta. Place about half of the mozzarella cubes and grated Parmigiano cheese on top of the pasta.

Bake and Serve

Step 6) - Cover with the remaining pasta, then add more mozzarella and finally other Parmigiano Reggiano, a few basil leaves and a drizzle of oil.

Bake in a ventilated oven on the middle rack at 200°C (392°F) for about 15 minutes. Bake until the pasta alla sorrentina is golden brown on top, the crust is crisp and the mozzarella is stringy.

Remove from the oven, garnish with fresh basil and serve immediately.

YOU MUST ALSO TRY:

Tomato Sauce from Fresh Tomatoes
Caprese Pasta Salad Recipe
Parmigiano Balls Recipe (Italian Quick and Easy Appetizer)

Storage

I recommend eating pasta alla sorrentina while it's still piping hot, with its steam rising and the cheese all gooey and stretchy. The dish truly shines when enjoyed fresh and hot, right after it's been cooked to perfection.

Leftovers

When it comes to leftovers, you can store any remaining pasta alla sorrentina in the refrigerator for up to two days. Make sure to seal it tightly in an airtight container to preserve its flavors and texture.

This way, you can indulge in the deliciousness for another meal without losing its original appeal.

Make Ahead

Alternatively, if you want to plan ahead, you can prepare the pasta dish a day in advance. Simply assemble it and refrigerate it overnight. When you're ready to serve, pop it in the oven to bake until it's beautifully golden and bubbly.

This method not only saves time but also allows the flavors to meld together even more, creating a delightful au gratin finish that's sure to impress your guests.

Variations and Tips

HIGH QUALITY INGREDIENTS: I emphasized the importance of using high-quality ingredients for achieving the best outcome in your dish. Optimal results are contingent upon selecting premium components.

For instance, when it comes to the tomatos, opting for a superior brand like San Marzano can significantly enhance the flavor profile of your sauce. Similarly, using very fresh mozzarella will elevate the overall taste and texture of the dish.

TIPE OF PASTA: In terms of pasta selection, I've chosen rigatoni due to its ability to retain the sauce exceptionally well, preserving its deliciousness and aroma throughout.

However, you have the flexibility to choose any short pasta variety you prefer, as long as it is conducive to baking and maintains its texture after cooking. Short pasta types are generally more resilient during the cooking process and are ideal for baked dishes.

Substitutes

OTHER FLAVOURINGS: For those who enjoy added flavors, consider incorporating desalted capers, anchovy fillets, or black olives into the sauce. These ingredients can introduce unique savory notes that complement the overall taste profile of the dish.

In case fresh basil is unavailable, dried oregano serves as a suitable alternative, lending its distinctive herbal essence to the sauce.

CHEESE AND MORE: To further enhance the richness and heartiness of the meal, consider including cubes of cooked ham, provola cheese, or smoked scamorza cheese.

These additions contribute depth and complexity to the dish, creating a more fulfilling culinary experience for you and your guests.

Recipe Card

STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!