Description
Pasta alla Sorrentina combines pasta and mozzarella into a melty, saucy family favorite that’s quick to prepare and accommodating for picky eaters.
Ingredients
Scale
- 400 g (14 oz) penne or rigatoni pasta
- 800 g (28 oz) canned whole tomatoes
- 250 g (9 oz) mozzarella cheese, diced or torn
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 50 g (1/4 cup) grated Parmesan cheese
- Fresh basil leaves, to taste
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
- Baby spinach (optional)
- Sliced olives or capers (optional)
- Extra-virgin olive oil (optional)
- Breadcrumbs for topping (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions, reserving 1 cup of pasta water, then drain.
- Heat olive oil in a skillet over medium heat and sauté the chopped onion until soft.
- Add minced garlic and cook until fragrant.
- Pour in canned whole tomatoes and season with salt, black pepper, and red pepper flakes.
- Simmer the sauce for 15–20 minutes, stirring occasionally.
- Stir in the drained pasta and toss to coat.
- Add diced mozzarella and any optional ingredients (e.g., spinach).
- Scatter fresh basil and sprinkle Parmesan cheese before serving.
- Serve hot with a drizzle of extra-virgin olive oil if desired.
Notes
This recipe can be customized with various optional ingredients and makes for great leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking (optional)
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: pasta, comfort food, quick dinner, kid-friendly, Italian