Traditional Pasta alla Sorrentina

Ingredients

• 500 gshort pasta such as rigatoni, penne, fusilli or maccheroni
• 500 mltomato passata
• 225 gmozzarella
• 10fresh basil leaves
• 60 ml (4 tablespoons)extra virgin olive oil
• 50 ggrated Parmigiano Reggiano cheese
• 1garlic clove
• to tastesalt

Instructions

1. 1

   Start the sauce

   Peel the garlic clove and sauté it whole in the extra virgin olive oil in a saucepan for about 1 minute.

2. 2

   Add tomato

   Add the passata and a few fresh basil leaves. Stir, then season with salt to taste.

3. 3

   Simmer gently

   Let the tomato sauce simmer over a low heat for about 20 minutes.

4. 4

   Cook the pasta

   While the sauce simmers, bring a pan of salted water to the boil and cook the pasta. Short pasta takes 8–14 minutes, depending on its thickness and brand.

5. 5

   Dice mozzarella

   While the pasta and sauce cook, cut the mozzarella into cubes.

6. 6

   Dry mozzarella

   Dry the mozzarella well. You can drain it in a colander for about an hour beforehand or blot it with kitchen paper.

7. 7

   Season the pasta

   Drain the pasta when al dente straight into the saucepan. Remove the garlic clove, or, if it is very soft, crush it with a fork and stir it into the sauce. Mix so the pasta is evenly coated.

8. 8

   Build the layers

   Spoon about half the pasta into a baking dish. Scatter over about half the mozzarella cubes and grated Parmigiano Reggiano.

9. 9

   Add the topping

   Cover with the remaining pasta, then top with the rest of the mozzarella and more Parmigiano Reggiano. Add a few basil leaves and a drizzle of oil.

10. 10

    Bake until golden

    Bake on the middle shelf of a fan oven at 200°C for about 15 minutes, until the top is golden, the crust is crisp and the mozzarella is stretchy.

11. 11

    Serve straight away

    Take the dish out of the oven, finish with fresh basil and serve immediately.

What is pasta alla Sorrentina?

This baked pasta takes its cue from gnocchi alla Sorrentina, a dish associated with Sorrento in Campania. It brings the familiar combination of tomato, basil, mozzarella and hard cheese together with short pasta.

The pasta is coated in tomato sauce, layered with cheese and baked until bubbling. Drying the mozzarella helps keep the layers from becoming watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 546 calories, 23g protein, 66g carbs, 21g fat.

The pasta supplies most of the carbohydrates, while olive oil and mozzarella contribute much of the fat. Mozzarella and Parmigiano Reggiano provide most of the protein. Pair a serving with a generous salad or vegetables for a more balanced plate.

Choosing the pasta

Short shapes: Rigatoni, penne, fusilli and maccheroni all work well because they hold sauce and are easy to layer. Follow the packet timing, as shapes and brands cook at different rates.

Doneness: Stop cooking when the pasta is al dente, since it will spend another 15 minutes in the oven.

Building a good tomato sauce

Garlic: Sauté the peeled clove whole to flavour the oil, then remove it before mixing in the pasta. If it has become very soft, the method allows you to mash it into the sauce instead.

Basil: A few leaves simmer with the passata, while more are layered and added at the end for a fresher aroma.

Getting the cheese right

Mozzarella: Drain it in advance or blot it thoroughly, then cut it into cubes. Removing excess liquid helps the baked layers stay cohesive.

Parmigiano Reggiano: Divide the grated cheese between the layers and the top so its savoury flavour runs through the dish and forms part of the golden crust.

Layering and baking

First layer: Spread about half the sauced pasta in the baking dish, then add half the mozzarella and Parmigiano Reggiano. Repeat with the remaining pasta and toppings.

Baking cues: At 200°C in a fan oven, allow about 15 minutes. Look for a golden top, crisp edges and mozzarella that pulls into strings.

When to serve it

Serve the dish as soon as it comes out of the oven, while the cheese is still stretchy. A simple green salad or cooked vegetables make a fresh contrast to the rich, baked pasta.

The recipe takes about 40 minutes overall, with the sauce simmering while you cook the pasta and prepare the mozzarella.

Recipe notes & tips

• Drain or blot the mozzarella well so excess liquid does not loosen the baked layers.
• Start the pasta as the sauce simmers to keep the preparation within the stated cooking time.
• Use the pasta packet timing as a guide, but drain it al dente before baking.
• Keep the garlic clove whole while it flavours the oil, then remove it before combining the pasta and sauce.
• Let the finished dish rest briefly after baking if you want neater portions, though it is best served hot.

Variations

• Add aubergine: Fold cooked aubergine pieces into the tomato-coated pasta before layering.
• Use fresh tomatoes: Replace passata with peeled, chopped tomatoes and simmer until saucy.
• Try another shape: Choose a different short pasta that can hold the sauce and fit neatly in the baking dish.
• Add chilli: Stir a little chilli into the oil with the garlic for a gentle heat.
• Boost the herbs: Add extra basil leaves between the layers for a more pronounced basil flavour.

Common mistakes to avoid

• Wet mozzarella: Excess liquid can make the bake watery; drain it for about an hour or blot it well.
• Overcooked pasta: It continues cooking in the oven; drain it al dente.
• Unseasoned sauce: Taste the tomato sauce and add salt to taste before mixing in the pasta.
• Uneven coating: Mix the drained pasta thoroughly into the sauce before building the layers.
• Pale topping: Bake until the surface is golden and crisp, checking towards the end of the 15 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout, or microwave individual portions; the mozzarella may be less stretchy after cooling and reheating.

Frequently asked questions