Pasta alla Sorrentina

Pasta alla Sorrentina combines pasta and melty mozzarella for a quick and comforting weeknight dinner, ready in under 40 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Essentials

400 g 400g (14 oz) pasta — penne or rigatoni Perfect for holding sauce and cheese
800 g 800g (28 oz) canned whole tomatoes Crushed by hand or chopped fresh tomatoes
250 g 250g (9 oz) mozzarella cheese, diced Use low-moisture for less watery results
1 medium 1 medium onion, finely chopped
2 cloves 2 cloves garlic, minced
3 tablespoons 3 tablespoons olive oil
50 g 50g (1/4 cup) grated Parmesan cheese For topping or mixing in
to taste Fresh basil leaves To taste
to taste Salt and black pepper To taste

Optional Add-ons

a pinch A pinch of red pepper flakes For adults who want a little heat
a handful A handful of baby spinach Stirred in at the end for a veggie boost
to taste Sliced olives or capers For a briny twist (kids can skip)
a drizzle A drizzle of good extra-virgin olive oil Before serving for silky finish

Substitutions and Shortcuts

Swap penne/rigatoni for other short pasta Fusilli, rigatoni, or farfalle work as substitutes
Use jarred marinara as a time-saving base Stir in a splash of water to freshen it
Use pre-shredded mozzarella Pat it dry to avoid excess moisture
Use garlic paste or garlic powder Start with less, frozen diced onions are fine
Make the sauce ahead and refrigerate Reheat gently with freshly cooked pasta

Preparation

Step 1 — Boil the Pasta: Bring a large pot of well-salted water to a boil. Add 400g (14 oz) pasta and cook one minute less than the package suggests for al dente. Drain and set aside; reserve a cup of pasta water.
Time-saver tip: Start the water first and prep other ingredients while it heats.

Build the Base Sauce

Step 2 — Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4–6 minutes.
Step 3 — Stir in the 2 minced garlic cloves and cook about 30–60 seconds until fragrant.

Combine Pasta and Sauce

Step 4 — Pour in the 800g (28 oz) canned whole tomatoes, season with salt and pepper. Reduce heat to low and simmer about 15–20 minutes.
Step 5 — Add the drained pasta directly to the skillet with the sauce. Toss gently.
Step 6 — Mix in the diced 250g (9 oz) mozzarella. Reserve some for sprinkling on top before baking.

Finishing Touches

Step 7 — Stir in fresh basil leaves and adjust seasoning with additional salt and pepper. Sprinkle with grated Parmesan.
Step 8 — Optional Bake at 180°C (350°F) for 15–20 minutes until bubbly and golden.
Step 9 — Let the pasta rest for a few minutes before serving.

This dish is quick to make, easy to adapt, and comforting. Perfect for busy weeknights.