Pasta alla sorrentina

Name: Pasta alla sorrentina
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Fusilli pasta 11 oz; Tomato purée 17 oz; Mozzarella cheese 4.5 oz; Extra virgin olive oil 2 ½ tbsp; Garlic 1 clove; Basil to taste; Fine salt to taste; Parmigiano Reggiano PDO cheese ½ cup

it es br de fr

536

Calories per serving

Vegetarian

Energy Kcal 536
Carbohydrates g 70.3
of which sugars g 6.2
Protein g 21.6
Fats g 18.7
of which saturated fat g 7.77
Fiber g 3.7
Cholesterol mg 29
Sodium mg 652

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Busy weeknights feel a lot more special when Pasta alla Sorrentina is on the table. Rich, gooey mozzarella blankets the pasta (that signature soft and gentle melt really shines here), while plump tomatoes bring out a sweet and flavorful sauce the whole family crowds around for. With deep roots in traditional American cooking even though it’s got a fun Italian twist, this classic has all those family-friendly meal ideas and cozy comforts baked right in. Golden cheese, bubbling and toasty, gives Pasta alla Sorrentina a pretty and inviting look—kids usually dive right in because, honestly, who doesn’t love stretchy cheese and warm, savory pasta? Good for little celebrations at home or just easy bowl-and-fork dinners, this dish shows off what simple everyday classics can really do. Take one bite and that melty, tender feel, that soft pasta, and that bold tomato taste make weeknight dinners more DELICIOUS than routine. Home cooks know this one gets smiles from grownups and kids (extra handy when everyone’s got a different favorite), and the leftovers reheat great...so lunchtime surprises are sorted, too.

Great for easy pasta recipes, this crowd-pleaser slides right into meal planning for busy families—definitely one of those quick meal ideas that doesn’t taste rushed at all. Because Pasta alla Sorrentina is ready to star as a main event or side (works with a simple salad or any classic bread), there’s flexibility for big get-togethers, small weeknight dinners, or even sporting events where everybody wants easy food that comforts. The color catches your eye, the flavor softens a noisy day, and if you make it once, you’ll probably keep it in rotation. Friends visiting? No problem—it’s one of those budget friendly recipes you’ll come back to, since basic pantry items fit right in. Add a few simple toppings or use up what’s around, and the result is always a great, happy meal that doesn’t need a fuss. Since it’s naturally flexible with pasta shapes and those kid-favorite cheese pulls, home cooks use this for everything from school night fuel-ups to lazy Sunday suppers. Families rave about that American recipe mix of nice, soft, and savory—and honestly, once you try it, you’ll see why it’s loved by so many for both the taste and the memories it brings around the dinner table.

How to prepare Pasta alla sorrentina

To prepare pasta alla sorrentina, you’ll need to start by preparing the sauce. Pour the oil into a large pan and add the peeled garlic clove 1, fry for 1 minute, and then add the tomato puree 2. Season with salt as needed, add a few basil leaves, and stir 3.

At this point, cover with a lid, and leave to cook for 30 minutes over low heat before removing the garlic clove 4. Heat a pot full of water to cook the pasta, and in the meantime, cut the mozzarella into cubes 5. Once the water has reached a boil, cook the pasta al dente 6

before draining it and adding it to the sauce 7, stirring well to combine 8. Pour around half of the pasta into a 10-inch (25-cm) round baking dish to form the first layer 9,

before placing half of the mozzarella cubes 10 on top and sprinkling with a little Parmigiano Reggiano cheese 11. Cover with the remaining pasta 12,

then add the mozzarella, and finally cover with the Parmigiano Reggiano (13-14). Broil in the oven for around 5 minutes, until the pasta is nicely baked and the mozzarella has melted (if you don’t have a broil function, you can put the dish on the top rack and turn the oven on full power, but be careful not to burn it!). Garnish your pasta alla sorrentina with some fresh basil and serve immediately 15!

Storage

This pasta dish is best eaten still piping hot with the cheese melting and stringy. You can keep it in the refrigerator for up to 2 days, sealed in an airtight container.

If you prefer, you can freeze it, in which case you should undercook the pasta slightly, or prepare everything in advance and bake before serving. You could even prepare the sauce in advance and just cook the pasta before serving.

Tips

If you want to go down the traditional route, prepare the sauce using good sauce tomatoes and put them through a vegetable mill once cooked.

If you prefer a thicker sauce with a more intense flavor, try adding some tomato paste. A tablespoon will be enough. You could even sprinkle with breadcrumbs for a crispier surface.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta alla sorrentina

PRESENTATION

How to prepare Pasta alla sorrentina

Storage

Tips

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