Description
Pasta alla Sorrentina is a classic Italian comfort dish featuring tubular pasta baked with a rich tomato sauce, gooey mozzarella, parmesan, and fresh basil. It’s quick, deeply flavorful, and perfect for cozy family dinners or entertaining guests.
Ingredients
Scale
- 14 oz dried pasta (rigatoni or penne recommended)
- 1 tablespoon salt (for boiling water)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 28 oz canned whole peeled tomatoes (preferably San Marzano)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar (optional)
- 9 oz low-moisture mozzarella, diced or torn
- 1.75 oz Parmigiano Reggiano, grated
- 1/2 cup fresh basil leaves, torn or whole
Instructions
- Preheat oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (about 2 minutes less than package instructions). Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add chopped garlic and sauté for 30 seconds (do not brown).
- Add canned tomatoes, crush gently with a spoon, then add salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally, until sauce thickens.
- Optional: Use an immersion blender to pulse the sauce a few times for a smoother texture.
- Add drained pasta to the skillet with sauce. Toss gently to coat, adding a splash of reserved pasta water if needed. Stir in half the basil leaves.
- Spread half of the sauced pasta in an oven-safe baking dish. Sprinkle with half the mozzarella and half the Parmigiano Reggiano. Add remaining pasta, then top with the rest of the cheese.
- Bake for 15-20 minutes, or until cheese is bubbling and golden brown in spots. For extra browning, broil for the last 2 minutes.
- Remove from oven and let rest for 5 minutes. Garnish with remaining basil leaves before serving.
Notes
Use low-moisture mozzarella for best texture. If sauce is watery, simmer longer before mixing with pasta. Layer cheeses for creamy pockets. Add basil after baking for fresh flavor. For gluten-free or dairy-free, substitute pasta and cheese as needed. Leftovers keep well and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe (about 1.5 cups)
- Calories: 525
- Sugar: 8
- Sodium: 900
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 62
- Fiber: 6
- Protein: 22
Keywords: Pasta alla Sorrentina, Italian baked pasta, comfort food, mozzarella, tomato sauce, vegetarian, easy dinner, weeknight meal, classic Italian recipe