Name: Pasta alla Sorrentina Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 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; Handful fresh basil leaves, torn (divided); 250g (9 oz) fresh mozzarella cheese, torn into pieces; 50g (1/2 cup) grated Parmesan cheese

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Introduction

Pasta alla Sorrentina is a comforting Italian dish that brings together tender pasta, rich tomato sauce, and melted mozzarella cheese. It’s a simple yet flavorful meal perfect for a classic family dinner. This recipe captures the authentic flavors of Southern Italy with minimal ingredients and easy steps.

A close-up of rigatoni pasta mixed with a chunky red tomato sauce with visible pieces of cooked tomato and fresh green basil leaves scattered throughout. The pasta is coated with a glossy, bright orange-tinged sauce and sprinkled with small bits of grated white cheese and black pepper. The rigatoni pieces are large and ridged, stacked closely on a white plate, resting 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 well and set aside.
Step 2: Heat the olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant. Add the tomato passata, season with salt and black pepper, and let it simmer for 10 to 15 minutes. Stir in half of the torn basil leaves.
Step 3: Preheat your oven to 400°F (200°C). Toss the cooked pasta with the tomato sauce to coat evenly.
Step 4: Transfer the sauced pasta to a baking dish. Scatter the torn mozzarella and grated Parmesan over the top, followed by the remaining basil leaves.
Step 5: Bake in the oven for 15 to 20 minutes, until the cheese is bubbly and lightly golden.
Step 6: Serve hot, optionally garnished with extra fresh basil and a pinch of crushed red pepper flakes for a bit of heat.

Tips & Variations

Using fresh mozzarella ensures creamy melting, but you can substitute with low-moisture mozzarella if needed.
For extra flavor, add a splash of red wine to the tomato sauce while it simmers.
If you prefer a spicier dish, increase the amount of crushed red pepper flakes.
For a vegetarian version, ensure Parmesan is made without animal rennet or use a plant-based alternative.

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 little water or extra tomato sauce if the pasta seems dry.

How to Serve

The dish shows large, flat pasta pieces layered with chunks of bright red cooked tomatoes scattered evenly throughout, creating a mix of soft yellow pasta and rich red tomato. Green fresh herbs are sprinkled on top, adding tiny splashes of dark green leaves. The pasta looks glossy and slightly creamy with small black pepper flakes dotted over it. The food is placed inside a white bowl with speckled texture, set against a white marbled surface. 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 for this dish?

Yes, rigatoni or penne are traditional choices because their shape holds the sauce well, but any short pasta like ziti or fusilli will work nicely.

What can I do if I don’t have tomato passata?

You can use canned crushed tomatoes or tomato puree as a substitute. Just simmer a little longer to reduce excess liquid and thicken the sauce.