Dreamy Sorrentina Pasta

Whenever I need something warm and hearty, Pasta alla Sorrentina always hits the spot for me. There’s tomato, melty mozzarella, and fragrant basil tucked into every layer—it’s like a bubbly bowl of happiness made with pantry staples you’ve probably got on hand.

Every time it gets cold out, my family begs for this. I fell in love with Pasta alla Sorrentina during a visit to southern Italy, and now it’s a regular favorite when we all get together for Sunday meals.

Tasty Ingredients

• Fresh basil: Tear up a few bright green leaves for bold aroma. Try to use the freshest sprigs you can find.
• Table salt and black pepper: Flavor it just the way you like. Sea salt and cracked pepper give great balance.
• Extra virgin olive oil: Starts the layers of flavor with a rich base. Go for the good stuff if you can.
• Chopped onions: They build that savory background taste. Pick firm, clean onions for best results.
• Mozzarella cubes: Creamy little pockets throughout. Fresh mozzarella works wonders but drain it first.
• Pasta (penne, rigatoni, or similar): The sauce clings to these shapes perfectly. Bronze cut brings best bite.
• Chopped garlic: For deep garlicky punch. Use fresh bulbs for an unbeatable kick.
• Canned peeled tomatoes or chopped fresh ones: This is the cornerstone for a bright, saucy finish. San Marzano gives awesome sweetness.
• Grated Parmesan: Salty, nutty, and golden when baked on top. Parmigiano Reggiano is top choice if you have it.

Simple Steps

Dishing Up:

Ladle your steaming pasta into bowls. Top with more basil and maybe a drizzle of olive oil if you want. Dig in while it’s warm.

Get That Cheesy Crust (Optional):

If a golden topping’s your thing, pour your pasta into a baking dish, scatter on the Parmesan, and pop it into a 180C oven for fifteen to twenty minutes. Let it sit five minutes before scooping.

Check Seasoning & Add Basil:

Rip up some basil and mix it in. Taste to see if it needs more salt or pepper and tweak to your liking.

Stir in Mozzarella:

Mix in the mozzarella cubes and let them just start to melt. Don’t go crazy stirring or you’ll lose those gooey bites.

Toss Pasta with Sauce:

Combine your drained pasta with the tomato base. Mix gently so every piece gets sauced up, then let it get cozy for two minutes.

Simmer Tomatoes:

Add in your choice of canned or fresh tomatoes. Raise the heat a bit, season with salt and pepper, cover, and cook till the sauce thickens and oil starts pooling up—usually fifteen to twenty minutes. Stir in a bit of pasta water if it seems extra thick.

Sauté Garlic:

Once onions are soft, add garlic and give it a minute to smell awesome, but don’t let it turn dark.

Sweat the Onions:

Drop your onions into a pan slicked with olive oil. Let them get golden and sweet over gentle heat for eight minutes or so, stirring often.

Pasta Time:

Cook pasta in salty boiling water. Pull it out once it’s just before perfect (nine to eleven minutes), saving some pasta water for your sauce.

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The best moment is when that gooey mozzarella stretches out as you serve up each bite. My nephew always fights for the crispy bits, which totally takes me back to quiet family Sunday evenings.

How to Store It

Put any extras in a sealed container and pop it in the fridge. It'll be good for three days and is easy to warm up again in the microwave or oven. For longer keep, spoon leftovers into freezer-safe containers and freeze. Thaw overnight in the fridge and reheat in the oven with a cover, so your cheese stays soft instead of getting chewy.

Switching Things Up

Short pasta shapes like fusilli work fine if you don’t have penne or rigatoni. Can't find fresh mozzarella? Try block mozzarella for a more solid texture. Want more veg? Toss in baby spinach or some roasted zucchini before baking.

Tasty Pairings

This dish shines as a filling main but goes great with bright arugula salad and crunchy bread. Trying to impress? Pour some Italian red wine or a bubbly lemonade to make the flavors pop.

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Where It's From

The roots of this meal are in Sorrento, a sun-kissed town in southern Italy. They've got a love for rich tomatoes and creamy mozzarella, and families often gather to share big pans of this pasta at special get-togethers.

FAQs About the Recipe

→ What makes Pasta alla Sorrentina unique?

You get a cozy mix of tomato sauce, stretchy mozzarella, and bright basil that just feels like a hug on a plate.

→ Can I use other pasta shapes besides penne or rigatoni?

Sure thing! Any short, ridged pasta like fusilli or ziti works great for scooping up the sauce and cheese.

→ How can I get the mozzarella extra melty?

Toss the mozzarella in at the very end or before you bake it, so it melts just right and stays gooey.

→ Is baking the dish necessary?

You don’t have to bake it, but if you want that bubbly, browned cheese on top, pop it in the oven for a bit. Totally up to you!

→ What herbs work best in this dish?

Fresh basil’s classic, but a shake of parsley or oregano can mix things up if you want.