Pasta alla Sorrentina

$For a rich and tasty Pasta alla Sorrentina, gather these main ingredients: - 300g rigatoni or any tubular pasta - 400g canned San Marzano tomatoes, crushed - 2 tablespoons extra virgin olive oil - 2 cloves garlic, minced - 1 teaspoon sugar - Salt and pepper to taste - 200g fresh mozzarella, diced - 50g grated Parmigiano-Reggiano cheese - Fresh basil leaves for garnish These ingredients create a flavorful dish that brings Italy to your table. You can make this dish your own with some optional ingredients: - Add red pepper flakes for heat. - Mix in sautéed vegetables like zucchini or bell peppers. - Use a splash of white wine for depth. Feel free to swap the pasta type. Penne or fusilli also work well. Cheese plays a big role in this dish's flavor. I recommend: - Fresh mozzarella for creaminess. - Parmigiano-Reggiano for a salty kick. - Try burrata for an extra creamy touch. Using a mix of cheeses can elevate this dish further. {{ingredient_image_1}} Start by filling a large pot with water. Add a generous amount of salt to the water. Bring the water to a boil. Once boiling, add 300g of rigatoni. Cook it until it is al dente, following the package instructions. This usually takes about 10-12 minutes. Once cooked, save about 1 cup of pasta water. Drain the rest of the pasta and set it aside. In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat. Next, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep an eye on it, so it doesn’t burn. Now, add 400g of crushed San Marzano tomatoes. Mix in 1 teaspoon of sugar, along with salt and pepper to taste. Let the sauce simmer for about 15 minutes. This will help it thicken and blend the flavors nicely. Once the sauce is ready, add the drained pasta to the skillet. Mix it well to coat all the pasta with the sauce. If the sauce seems thick, add a bit of the reserved pasta water to loosen it up. Next, stir in 200g of diced fresh mozzarella and half of the 50g grated Parmigiano-Reggiano cheese. Allow the cheese to melt slightly. If you want a baked version, transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes. You want it to be golden and bubbly. Once done, serve your Pasta alla Sorrentina warm, and don’t forget to garnish it with fresh basil leaves for a lovely touch! To boost the taste of your Pasta alla Sorrentina, add fresh herbs. Basil is a must. It pairs well with tomatoes. You can also add oregano for a deeper flavor. Chop the herbs finely and mix them in right before serving. This will keep them fresh and vibrant. You can even sprinkle some on top for a nice look. Cooking the pasta just right is key. Always aim for al dente, which means firm but not hard. This helps the pasta hold up in the sauce. Be sure to taste a piece a minute or two before the time is up. If it’s slightly undercooked, it will finish cooking in the sauce. Remember to save some pasta water. It can help make your sauce creamy. If you want that golden, bubbly crust, baking is the way to go. Use a greased baking dish for easy serving. After mixing the pasta and sauce, top it with Parmigiano-Reggiano. Bake it at 180°C (350°F) for about 15 to 20 minutes. Keep an eye on it so it doesn’t burn. The goal is a crispy top and warm, melty cheese inside. Enjoy the wonderful smell that fills your kitchen! Pro Tips Use Fresh Ingredients: Opting for high-quality, fresh ingredients, especially San Marzano tomatoes and fresh mozzarella, will elevate the flavor of your dish significantly. Salt Your Pasta Water: Ensure your pasta water is well-salted, as this is your first chance to season the pasta itself, enhancing the overall dish. Control the Sauce Consistency: If your sauce becomes too thick, gradually add the reserved pasta water until you reach your desired consistency. Experiment with Herbs: While fresh basil is traditional, feel free to experiment with other herbs like oregano or thyme for a different flavor profile. {{image_2}} You can easily make Pasta alla Sorrentina vegetarian. Simply skip the cheese or use plant-based cheese. You can add more veggies, too. Spinach, zucchini, or bell peppers all work well. Just sauté them with the garlic before adding the tomatoes. This way, you keep the dish fresh and colorful. If you need gluten-free options, use gluten-free pasta. There are many brands that offer great choices. Look for rice, corn, or lentil pasta. They cook well and taste good. Just follow the package instructions for cooking times. The sauce will still be delicious! You can swap ingredients based on local favorites. For example, use fresh tomatoes instead of canned ones if they are in season. You can also try different cheeses. Pecorino Romano adds a nice, salty kick. If you want a spicy version, add crushed red pepper flakes to the sauce. Adjusting the recipe makes it your own! To store leftovers, let Pasta alla Sorrentina cool down first. Place it in an airtight container. Make sure the lid fits snugly to keep out air. Refrigerate within two hours of cooking. You can safely keep it for up to three days. Always label your container with the date. This helps you remember when you made it. Reheat your pasta on the stove for the best taste. Use low heat and add a splash of water or olive oil. Stir gently until it warms up. If you prefer the oven, preheat it to 180°C (350°F). Place the pasta in a baking dish and cover it with foil. Bake for about 15 minutes until it's hot. This keeps the cheese nice and melty. You can freeze Pasta alla Sorrentina if you want to save it for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as it may expand when frozen. Seal it tightly and label it with the date. You can freeze it for up to three months. To thaw, leave it in the fridge overnight before reheating. Pasta alla Sorrentina is a comforting Italian dish. It features pasta baked with tomatoes and cheese. This dish comes from Sorrento, a lovely town in Italy. The key ingredients include rigatoni, tomatoes, and mozzarella. The sauce is rich and flavorful, making each bite a delight. Yes, you can prepare Pasta alla Sorrentina ahead of time. Cook the pasta and make the sauce earlier in the day. Mix them together and store in the fridge. When you are ready to eat, simply bake it. This saves time and still tastes great. You can use any tubular pasta for this recipe. I recommend rigatoni or ziti. These shapes hold the sauce well. You can even try penne or cannelloni if you prefer. Just ensure the pasta is al dente for the best texture. To make a vegan version, swap the mozzarella for a plant-based cheese. You can also use nutritional yeast for a cheesy flavor. Ensure the pasta is egg-free for a fully vegan dish. The sauce with tomatoes and garlic remains the same. It will still be delicious! Pasta alla Sorrentina is a delightful dish full of flavor. We covered ingredients, cooking steps, and tips for the best texture. You learned about variations to fit your needs and how to store leftovers properly. Enjoy experimenting with optional ingredients to make this dish your own. Whether baking or cooking on the stove, this pasta will impress your family. Try different cheeses and herbs to personalize your meal. Now, you can confidently make Pasta alla Sorrentina anytime you like!$

Pasta alla Sorrentina

A delicious baked pasta dish with San Marzano tomatoes and mozzarella.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

300 g rigatoni or any tubular pasta
400 g canned San Marzano tomatoes, crushed
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon sugar
to taste Salt and pepper
200 g fresh mozzarella, diced
50 g grated Parmigiano-Reggiano cheese
for garnish Fresh basil leaves

Instructions

In a large pot, bring salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions. Reserve about 1 cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it.
Add the crushed San Marzano tomatoes to the skillet along with the sugar, salt, and pepper. Simmer the sauce for about 15 minutes until it thickens and the flavors meld.
Add the cooked pasta to the sauce. If the sauce is too thick, use some reserved pasta water to loosen it. Mix well to ensure the pasta is evenly coated.
Stir in the diced fresh mozzarella and half of the grated Parmigiano-Reggiano cheese. Allow the cheese to melt slightly into the pasta.
For a baked version, transfer the pasta mixture to a greased baking dish, sprinkle the remaining Parmigiano-Reggiano on top, and bake in a preheated oven at 180°C (350°F) for 15-20 minutes until golden and bubbly.
Plate the Pasta alla Sorrentina warm, garnished with fresh basil leaves.

Notes

Serve in large bowls or individual plates, and drizzle with a bit of extra virgin olive oil for added flavor. Garnish with fresh basil for a pop of color.

Keyword baked, Italian, pasta