Name: Pasta alla Sorrentina Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 400g (14 oz) rigatoni or penne pasta; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 500g (17 oz) tomato passata (puree); Salt and black pepper, to taste; Optional: crushed red pepper flakes for heat; 250g (9 oz) fresh mozzarella cheese, torn into pieces; 50g (1/2 cup) grated Parmesan cheese; Handful fresh basil leaves, torn

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Introduction

Pasta alla Sorrentina is a comforting Italian classic that combines tender pasta with a rich tomato sauce and melted mozzarella. This simple yet flavorful dish is perfect for a family dinner that feels both authentic and satisfying.

The image shows a bowl of pasta with rigatoni noodles, each thick and tube-shaped with a smooth texture, coated in a shiny red tomato sauce. Scattered throughout the dish are pieces of cooked spinach, dark green and wilted, mixed with chunky pieces of red tomato. The pasta is sprinkled with small bits of grated cheese and black pepper, adding light white and black specks on top. The dish is served in a white bowl with a speckled pattern on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g (14 oz) rigatoni or penne pasta
250g (9 oz) fresh mozzarella cheese, torn into pieces
500g (17 oz) tomato passata (puree)
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
Handful fresh basil leaves, torn
50g (1/2 cup) grated Parmesan cheese
Salt and black pepper, to taste
Optional: crushed red pepper flakes for heat

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions indicate. Drain and set aside.
Step 2: Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 30 seconds until fragrant, then add the tomato passata. Season with salt and black pepper, and simmer for 10 to 15 minutes. Stir in half of the torn basil leaves.
Step 3: Preheat your oven to 400°F (200°C). Add the cooked pasta to the tomato sauce and toss everything together to coat evenly.
Step 4: Transfer the sauced pasta to a baking dish. Scatter the torn mozzarella, grated Parmesan, and the remaining basil over the top.
Step 5: Bake for 15 to 20 minutes until the cheese is bubbly and lightly golden.
Step 6: Serve the pasta hot, garnished with additional fresh basil if desired.

Tips & Variations

Use fresh, high-quality mozzarella for the best melting texture and flavor.
Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.
For an extra creamy texture, stir a spoonful of ricotta cheese into the sauce before baking.
If you prefer a meatier dish, add cooked Italian sausage or pancetta to the sauce.

Storage

Store leftover Pasta alla Sorrentina in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water or extra tomato sauce if it feels dry.

How to Serve

A white bowl filled with wide, flat pasta pieces that are light yellow and slightly glossy from sauce. Mixed throughout are chunky red tomato pieces and small green herb leaves that add a fresh contrast. The pasta and tomatoes are coated in a light orange-red sauce, speckled with black pepper and finely grated cheese. The texture looks soft and saucy with some creaminess from the cheese. The bowl sits on a white marbled surface with a gray cloth partially visible under the bowl photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like penne, rigatoni, or even ziti works well to hold the sauce and melt under the cheese.

Is it necessary to bake the pasta?

Baking helps melt and brown the cheese on top, creating a lovely texture and flavor. If short on time, you can serve the pasta immediately after mixing, but it won’t have the golden baked crust.