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- Pasta: You will need 400g of penne pasta. This type holds sauce well. - Fresh produce: Use 500g of cherry tomatoes. Halve them for easy cooking. Add 2 cloves of minced garlic for flavor. Fresh basil, about ¼ cup, adds freshness. - Cheese selection: Use 300g of fresh mozzarella. Tear it into pieces. Top with ¼ cup of grated Parmesan cheese for richness. - Other essentials: Use 2 tablespoons of olive oil to sauté. Season with salt, pepper, and optional red pepper flakes for a kick. These ingredients come together to create a warm and hearty dish. Each one plays a key role in the final flavor. The sweetness of the tomatoes pairs well with the creamy cheese. The basil adds a fresh note that brightens every bite. Using quality ingredients makes a big difference! {{ingredient_image_1}} To cook penne pasta perfectly, start with a large pot. Fill it with water and add a good amount of salt. The salt makes a big difference in flavor. Bring the water to a rolling boil. Add the penne pasta and stir well. Cook according to package instructions until it is al dente, or firm to the bite. This usually takes about 10-12 minutes. Once cooked, drain the pasta and set it aside. In a large skillet, pour in the olive oil and heat it over medium heat. Add the minced garlic and sauté for about 1 minute. Be careful not to brown the garlic; it should smell great but stay light. Next, add the halved cherry tomatoes. Stir them occasionally for about 5-7 minutes. You want them to soften and break down. Season the mix with salt, pepper, and red pepper flakes if you like some heat. Now it's time to bring everything together. Lower the heat and add the drained penne pasta to the skillet. Toss the pasta with the tomato mixture until every piece is coated. Tear the fresh mozzarella into pieces and add it to the pan. Stir gently so the cheese melts slightly but does not fully dissolve. Transfer the pasta to a serving dish and top it with grated Parmesan cheese. Add extra basil for a fresh touch. Enjoy your hearty Pasta alla Sorrentina! To get the best flavor in Pasta alla Sorrentina, balance is key. Use ripe cherry tomatoes for sweetness. Fresh mozzarella adds creaminess and a rich taste. Don't forget the fresh basil; it brightens the dish. A splash of olive oil brings everything together. Common mistakes often include overcooking pasta. Always cook until al dente, which means firm but not hard. When you sauté garlic, don't let it brown; it can turn bitter. Lastly, avoid adding too much salt to the sauce. You can always add more later, but you can't take it out. Pasta alla Sorrentina pairs well with a light salad. A simple arugula salad with lemon dressing works nicely. You can also serve it with crusty bread for dipping. For presentation, use a large serving dish. Top it with extra basil and a sprinkle of Parmesan cheese. This makes the dish look fresh and inviting. Serve it hot, and watch everyone enjoy your creation! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh cherry tomatoes and mozzarella. They will elevate the dish and add authentic Sorrento taste. Adjust the Spice Level: If you prefer a milder dish, omit the red pepper flakes. For more heat, increase the amount according to your taste. Don't Overcook the Pasta: Cook the penne just until al dente, as it will continue to cook slightly when mixed with the hot tomato sauce. Garnish for Presentation: Sprinkle additional fresh basil and Parmesan cheese on top before serving to enhance the dish's visual appeal. {{image_2}} You can switch up the pasta in Pasta alla Sorrentina. While I love using penne, any pasta shape works. Fusilli or rigatoni hold sauce well too. Just cook according to package instructions. Seasonal vegetables can make this dish shine. In summer, try adding zucchini or bell peppers. In fall, roasted butternut squash adds sweetness. Toss these veggies in with the tomatoes for a tasty twist. To make Pasta alla Sorrentina vegetarian, just skip the cheese or use plant-based options. Vegan mozzarella is widely available now. It melts nicely and tastes great. If you need a gluten-free option, use gluten-free pasta. Many brands offer pasta that cooks well and tastes good. Follow the cooking instructions on the package for best results. To keep your leftover Pasta alla Sorrentina fresh, cool it down first. Place it in an airtight container. Store it in the fridge. It lasts for about three days. Make sure to label it with the date. For longer storage, freeze the pasta. Use a freezer-safe container or bag. This way, it can last for up to three months. When you are ready to enjoy your leftovers, use gentle heat to warm them up. The best methods are the oven or stovetop. For the stovetop, add a splash of water or olive oil. This helps keep the pasta moist. Stir often to prevent it from sticking. If using the oven, cover the dish with foil. This keeps the moisture in. Avoid using the microwave if you can. It tends to dry out the pasta. Enjoy your meal just like when it was fresh! What is the origin of Pasta alla Sorrentina? Pasta alla Sorrentina comes from Sorrento, Italy. This coastal town is known for its fresh ingredients. The dish highlights local tomatoes and mozzarella. It reflects the sunny flavors of Southern Italy. Can I make this dish ahead of time? Yes, you can prepare Pasta alla Sorrentina in advance. Cook the pasta and sauce separately. Combine them just before serving. This keeps the pasta from getting mushy. You can also store it in the fridge for up to three days. How do I know when my pasta is al dente? Pasta is al dente when it is firm but not hard. To check, taste a piece a minute before the package time ends. It should have a slight bite without being raw. What can I use instead of fresh mozzarella? If you don’t have fresh mozzarella, use low-moisture mozzarella. You can also try burrata cheese for a creamy texture. Another option is ricotta for a different taste. Just be sure to adjust the amount to suit your dish. This post covered all the key steps to make Pasta alla Sorrentina. We discussed the fresh ingredients needed and how to cook the pasta perfectly. You learned tips for making a tasty sauce and the best ways to combine everything. Use these ideas as a guide to create your own version. Enjoy the process and the flavors! Cooking should be fun and satisfying. Now it’s time to get in the kitchen and start making your dish.

Pasta alla Sorrentina

A delightful Sorrento-inspired pasta dish with cherry tomatoes and mozzarella.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 400 g penne pasta
  • 500 g cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 300 g fresh mozzarella, torn into pieces
  • 0.25 cup fresh basil leaves, chopped
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon red pepper flakes (optional)

Instructions
 

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and start to break down. Season with salt, pepper, and red pepper flakes (if using).
  • Lower the heat and add the drained penne pasta to the skillet, tossing to coat evenly with the tomato mixture.
  • Stir in the torn mozzarella pieces and chopped basil, allowing the cheese to melt slightly.
  • Transfer the pasta to a large serving dish and sprinkle with grated Parmesan cheese, adding extra basil for garnish if desired. Serve immediately for a delightful Sorrento-inspired meal.

Notes

Serve immediately for the best flavor.
Keyword Italian, pasta, Sorrentina