Pasta alla Sorrentina 

Pasta alla Sorrentina is a timeless Italian comfort dish from the Campania region, blending al dente short pasta with a bright tomato sauce, fragrant basil, and molten mozzarella. Baked until bubbly and golden, it offers a perfect harmony of tangy tomato, creamy cheese, and aromatic herbs. This dish is straightforward yet elegant—ideal for weeknight dinners or family gatherings. It celebrates simplicity and quality ingredients, delivering satisfying warmth and flavor in under an hour. A universally loved recipe, it’s proof that minimal ingredients can create maximum comfort and soul. 

Ingredients (serves 4)

• 320 g short pasta (paccheri, fusilli, penne)

• 500 g fresh cherry tomatoes

• 1 clove garlic, thinly sliced

• 2–3 Tbsp extra‑virgin olive oil

• Salt and freshly ground black pepper, to taste

• 100 g fresh mozzarella (cubed)

• 45 g Parmigiano‑Reggiano (grated)

• A handful fresh basil leaves (torn)
  
  

Directions

1. Prepare the sauce
   In a pan over low heat, warm olive oil and sauté garlic until fragrant (without browning). Add cherry tomatoes (halved) and cook gently until they begin to collapse, about 15–30 minutes. Season with salt, pepper, and torn basil.

2. Cook the pasta
   Boil pasta in salted water until very al dente (a couple minutes under package instructions). Drain well, reserving a little pasta water. 

3. Combine and bake
   Toss pasta into the tomato sauce, mixing quickly with mozzarella cubes so cheese starts to melt. Transfer to an ovenproof dish, sprinkle remaining mozzarella and Parmigiano on top. Bake at 200 °C (400 °F) for ~5 minutes or until cheese is bubbly and golden.

4. Finish and serve
   Remove from oven, garnish with fresh basil, and serve immediately while cheese is still gooey.
   
   

Nutritional Information

(Approximate per serving; makes 4 servings)

• Calories: ~536 kcal

• Protein: ~21.6 g

• Total Fat: ~18.7 g (saturated ~7.8 g)

• Carbohydrates: ~70.3 g

• Fiber: ~3.7 g

• Sodium: ~652 mg

• Sugar: ~6.2 g