Description
Pasta alla Sorrentina is a comforting Southern Italian dish made with tender pasta tossed in a rich tomato sauce, melty mozzarella, and fresh basil. Baked until bubbly and golden, it’s a simple yet satisfying meal inspired by the flavors of Sorrento.
Ingredients
Units
Scale
- 12 oz (340g) pasta (gnocchi or short pasta like penne or rigatoni)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 cup fresh basil leaves, torn
- 8 oz (225g) fresh mozzarella, diced
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add crushed tomatoes, salt, black pepper, red pepper flakes, and sugar (if using). Simmer for 10–15 minutes, stirring occasionally.
- Stir in fresh basil, then add the cooked pasta and toss to coat evenly.
- Fold in half of the diced mozzarella, mixing gently.
- Transfer mixture to a baking dish. Top with remaining mozzarella and sprinkle with Parmesan cheese.
- Bake for 15–20 minutes until cheese is melted and bubbly. Broil for 1–2 minutes for a golden top if desired.
- Garnish with extra basil and serve hot.
Notes
- Use high-quality canned tomatoes for the best flavor.
- Fresh mozzarella provides creaminess, but shredded mozzarella works in a pinch.
- Gnocchi is traditional but any short pasta works well.
- Add cooked sausage or grilled eggplant for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 40mg