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Pasta alla Sorrentina Recipe

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★★★★★

4.5 from 54 reviews

Pasta alla Sorrentina is a classic Italian baked pasta dish featuring rigatoni or penne tossed in a rich, garlicky tomato sauce, layered with fresh mozzarella and Parmesan cheese, then baked until bubbly and golden. This comforting entree is perfect for a heartwarming family dinner and showcases simple, fresh ingredients that bring authentic southern Italian flavors to your table.

Ingredients

Scale

Pasta

  • 400g (14 oz) rigatoni or penne pasta

Sauce

  • 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)

Cheese

  • 250g (9 oz) fresh mozzarella cheese, torn into pieces
  • 50g (1/2 cup) grated Parmesan cheese

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni or penne pasta for 2 minutes less than the package instructions indicate to ensure it stays al dente. Drain the pasta and set it aside while you prepare the sauce.
  2. Prepare the sauce: Heat the extra virgin olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds or until fragrant, then add the tomato passata. Season the sauce with salt, black pepper, and optional crushed red pepper flakes for some heat. Let it simmer gently for 10 to 15 minutes to develop flavor. Stir in half of the torn fresh basil leaves towards the end of simmering.
  3. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the pasta dish.
  4. Combine pasta and sauce: Add the drained pasta to the skillet with the tomato sauce and toss well to coat the pasta evenly with the sauce.
  5. Assemble the bake: Transfer the sauced pasta into a baking dish. Evenly distribute the torn fresh mozzarella pieces and grated Parmesan cheese on top. Scatter the remaining torn basil leaves over the cheese layer.
  6. Bake: Place the dish in the preheated oven and bake for 15 to 20 minutes until the cheese is bubbly and develops a lightly golden color, creating a deliciously melty and slightly crisp topping.
  7. Serve: Remove from the oven and serve the Pasta alla Sorrentina hot, optionally garnished with extra fresh basil for added aroma and color.

Notes

  • Use fresh mozzarella for the best melting texture and flavor.
  • Simmering the tomato passata helps deepen the sauce’s flavor and thicken it slightly for better coating of the pasta.
  • You can substitute rigatoni or penne with other tubular pasta shapes like ziti or cavatappi.
  • For added flavor, sprinkle some crushed red pepper flakes when cooking the sauce if you prefer a slight kick.
  • Ensure not to overcook the pasta before baking to keep a pleasant bite after the bake.
  • This dish pairs wonderfully with a simple green salad and crusty Italian bread.

Keywords: Pasta alla Sorrentina, baked pasta, Italian dinner recipe, mozzarella pasta bake, tomato pasta sauce, family dinner ideas, vegetarian Italian food

Find it online: https://lieblingsmahlzeit.com/pasta-alla-sorrentina-recipe/