Pasta alla Sorrentina

$- 350g pasta (preferably ziti or penne) - 400g crushed tomatoes (canned or fresh) - 200g fresh mozzarella, cubed - 50g grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - Fresh basil leaves, for garnish - Salt and pepper to taste - A pinch of red pepper flakes (optional) For your crushed tomatoes, you can use canned or fresh ones. Fresh tomatoes add a nice touch. If you don’t have fresh mozzarella, you can use low-moisture mozzarella. It melts well, too. Use sea salt for a better flavor. Fresh basil is best, but dried basil works if you can't find it. Ziti and penne are the best choices for this dish. They hold the sauce well. You can also use rigatoni or fusilli if you prefer. These shapes capture the cheese and sauce. Enjoy experimenting with your favorite pasta! {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 350g of pasta, like ziti or penne. Cook until al dente, which means it should still be firm. This usually takes about 8 to 10 minutes. Drain the pasta and save about 1 cup of the water. Set the pasta aside. Next, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and stir for about 1 minute. You want the garlic to smell good but not brown. Then, pour in 400g of crushed tomatoes. Season with salt, pepper, and a pinch of red pepper flakes if you like spice. Stir it well and let it simmer for about 10 to 15 minutes. The sauce should thicken a bit. Now, it’s time to combine everything. Add the cooked pasta to the skillet with the sauce. Stir it all together, adding some reserved pasta water if needed. This makes the sauce creamier. Next, mix in 200g of cubed fresh mozzarella and half of 50g of grated Parmesan. The cheese should melt a little. Transfer the pasta mix into a baking dish. Sprinkle the rest of the Parmesan on top. Preheat your oven to 180°C (350°F) and bake for about 20 minutes. You want it bubbly and golden on top. When it’s done, let it rest for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your Pasta alla Sorrentina! To get the right texture in Pasta alla Sorrentina, focus on the sauce. It should be thick but not too dry. Start with crushed tomatoes. Simmer them with salt, pepper, and garlic. This brings out rich flavors. If the sauce is too thick, add a little pasta water. This helps the sauce cling to the pasta better. Stir well to coat every piece. The pasta should feel creamy, not sticky. For the best cheese melt, use fresh mozzarella. Cut it into small cubes. Mix it in with the hot pasta and sauce. The heat will help it melt evenly. Don’t add the mozzarella too early; it may lose its nice texture. You can also sprinkle some grated Parmesan on top before baking. This creates a lovely golden crust. Bake until the cheese is bubbly for the best taste. One common mistake is overcooking the pasta. Aim for al dente. It will cook more in the oven. Another mistake is not using enough salt. The pasta water should be salty to enhance the flavor. Lastly, don’t skip the basil garnish. It adds a fresh touch. Remember, cooking is about balance and flavor, so pay attention to each step. Pro Tips Choose the Right Pasta: Using ziti or penne helps the sauce cling better, enhancing the overall flavor of the dish. Quality Ingredients Matter: Opt for high-quality canned tomatoes and fresh mozzarella for a richer taste. Reserve Pasta Water: The starchy pasta water can help adjust the sauce's consistency, making it creamier and more cohesive. Rest Before Serving: Letting the baked pasta sit for a few minutes allows the flavors to meld and makes serving easier. {{image_2}} Pasta alla Sorrentina is already a tasty vegetarian dish. You can enhance it by adding veggies. Try spinach, zucchini, or bell peppers. Sauté them with garlic before adding the tomatoes. This adds color and nutrients. If you want meat, try adding ground beef or sausage. Brown the meat first in the skillet before adding garlic. This adds depth to your sauce. You can also use chicken or pancetta for a different flavor. For a gluten-free version, choose gluten-free pasta. Brands now offer great options that taste good. You can also use spiralized vegetables like zucchini or sweet potatoes. These add a fresh twist to the dish. After enjoying your Pasta alla Sorrentina, cool it down to room temperature. Then, place it in an airtight container. Make sure to store it in the fridge. It stays fresh for three to five days. If you want to keep it longer, consider freezing it. To reheat your pasta, you can use the oven or a microwave. For the oven, preheat it to 180°C (350°F). Place the pasta in an oven-safe dish, cover it with foil, and heat for about 15 to 20 minutes. If you use a microwave, put the pasta in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. Add a splash of water if it seems dry. If you want to freeze your Pasta alla Sorrentina, pack it in airtight containers or freezer bags. Make sure to leave some space at the top, as the pasta will expand when frozen. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. I recommend using ziti or penne for Pasta alla Sorrentina. These shapes hold sauce well. They also give a nice bite when cooked right. Ziti has a smooth surface, while penne has ridges. Both types add texture and flavor to this dish. Yes, you can use dried herbs if fresh are not available. Use about one-third of the amount. Dried herbs are more potent than fresh ones. For this recipe, dried basil works well. Just remember to add them when cooking the sauce. To add spice, include red pepper flakes. You can add this while making the sauce. Start with a pinch and taste as you go. If you want more heat, add more flakes. You can also add sliced fresh chili peppers for extra kick. This post covered the key ingredients and steps to make Pasta alla Sorrentina. We discussed pasta types, sauce preparation, and baking methods. You learned tips for perfect consistency and cheese melting. Additionally, we explored variations and how to store leftovers. In summary, this dish is versatile and easy to prepare. With these steps, your meal will impress everyone. Try it, and enjoy the tasty flavors!$

Pasta alla Sorrentina

A delicious baked pasta dish with a rich tomato sauce and melted mozzarella.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

350 g pasta (preferably ziti or penne)
400 g crushed tomatoes (canned or fresh)
200 g fresh mozzarella, cubed
50 g grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
to taste salt
to taste pepper
a pinch red pepper flakes (optional)
fresh basil leaves, for garnish

Instructions

In a large pot of salted boiling water, cook the pasta until al dente according to the package instructions. Drain and set aside, reserving about 1 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the crushed tomatoes, season with salt, pepper, and red pepper flakes. Stir and let it simmer for about 10-15 minutes until it thickens slightly.
Add the cooked pasta to the skillet with the sauce. Stir to coat the pasta evenly, adding some of the reserved pasta water if necessary for a creamier consistency.
Mix in the cubed mozzarella and half of the grated Parmesan into the pasta, allowing the cheese to melt slightly.
Pour the pasta mixture into a baking dish and sprinkle the remaining grated Parmesan cheese on top.
Preheat the oven to 180°C (350°F) and bake for about 20 minutes, until bubbly and golden on top.
Once out of the oven, let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Use fresh basil for the best flavor.

Keyword baked, Italian, pasta