Cheesy and irresistible. Pasta alla Sorrentina has the same seasoning as the beloved gnocchi, but some say it tastes even better. For pasta lovers, it is the perfect combination of an abundant, tasty sauce with that special something that never gets old. From traditional prep in the oven to the summer recipe… there are so many ways to enjoy Pasta alla Sorrentina! But, before we get to the recipes, let’s go over some of the basic rules for this dish:
Cooking the pasta
To make the mozzarella stringy (the way it should be), the sauce and the pasta must be mixed with the cheese for a only a few seconds. If we don't drain the pasta al dente, we risk overcooking the mozzarella and then you have to settle for…well, sticky results. It’s important to keep an eye on the pasta and drain it al dente – making sure no water remains – to keep any problems at bay (especially if you want to make the baked version of Pasta alla Sorrentina).
Preparing the mozzarella
To avoid mozzarella soaking up the sauce of the pasta, cut the cheese into cubes and let it sit in a colander for about half an hour before preparing the recipe. This allows any excess liquid to drain from the cheese. For an even better result, squeeze the cheese – just like you would when preparing mozzarella for a pizza!
The sauce
Pasta alla Sorrentina is perfect for using a tomato sauce that you may have left over from the day before. The addition of mozzarella cheese will transform the final result without making your menu seem too repetitive. If you do have to prepare the sauce, though, consider that the best result comes from using fresh tomatoes for the sauce. Wash them thoroughly and then blanch them in a pot of boiling water to remove the skin more easily, then remove the seeds and dice. Prepare a sauce with extra virgin olive oil, fresh basil and salt by cooking in a saucepan over low heat for half an hour. For an even fresher sauce, we recommend you prepare it without frying ingredients.
The Pasta alla Sorrentina recipe
Prepare the sauce as suggested above and choose your favorite style of short pasta. Paccheri, tortiglioni and penne are great for this recipe, but fusilli if cooked well al dente are perfect, too! So, boil the pasta of your choosing in plenty of salted water, and drain it couple of minutes earlier than the time indicated. Pour the pasta into the pan with the sauce that’s already simmering over low heat, and add the diced (and drained!) mozzarella. Mix well, serving with basil leaves.
The baked version
Pasta alla Sorrentina is also delicious in the oven. To make it, pour the seasoned pasta with sauce into an oven dish. Add mozzarella and bake in the oven preheated to 400° for about five minutes. Serve warm.
Try it raw
A curious variant of this dish is the use of tomato and raw mozzarella. Perfect for the hottest days of summer or as a way to treat yourself to an alternative version (with long pasta), preparation is also fast! While cooking the pasta, prepare diced tomatoes without the skin, seasoned with oil and salt. Drain the pasta, mix it with the diced tomatoes and serve with fresh mozzarella and basil.
