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Pasta alla Sorrentina

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Pasta alla Sorrentina is a classic baked Italian pasta dish from Sorrento that features tender short pasta tossed in a fresh tomato and basil sauce, layered with cubes of melty mozzarella, and finished with a golden cheese topping. It’s comforting, simple, and full of Mediterranean flavor.

Ingredients

  • 400g short pasta (penne, rigatoni, fusilli, or paccheri)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic (optional), thinly sliced
  • 500g ripe cherry tomatoes or 400g tomato passata
  • 1 handful fresh basil leaves
  • 200g fresh mozzarella, cubed and drained (or smoked scamorza)
  • 50g grated Parmigiano-Reggiano or Pecorino Romano
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: a splash of pasta water or extra olive oil for finishing

Instructions

  1. Preheat oven to 200°C (400°F) if baking.
  2. Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain, reserving a bit of pasta water if desired.
  3. While pasta cooks, heat olive oil in a sauté pan over medium heat. Add garlic (if using) and cook until fragrant but not browned.
  4. Add cherry tomatoes (halved) or passata and season with salt and pepper. Simmer for 10–15 minutes until slightly reduced. Add torn basil leaves during the last few minutes.
  5. Add the drained pasta to the sauce and mix well. If needed, add a splash of reserved pasta water to loosen the sauce.
  6. To bake: Transfer half the pasta to a baking dish. Scatter half the mozzarella cubes over it. Add the remaining pasta, top with remaining mozzarella and grated cheese.
  7. Bake for 5–10 minutes until cheese is melted and top is lightly golden. Optionally broil for 1–2 minutes for extra color.
  8. Serve hot, garnished with extra basil and a drizzle of olive oil if desired.
  9. For a stovetop version: stir mozzarella into the hot pasta and serve immediately without baking.

Notes

Drain mozzarella well and pat dry to avoid watery sauce.Use high-quality tomatoes or passata for best flavor.Smoked scamorza can replace mozzarella for a deeper taste.Add sautéed eggplant or mushrooms for variation while keeping it vegetarian.Best served fresh, but leftovers can be stored and gently reheated.

Nutrition

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