TABELIAAUTHENTIC RECIPE
Pasta alla Sorrentina
A regional dish from Sorrento, the jewel of the Bay of Naples. This simple combination of tomato sauce, mozzarella and basil is baked in the oven, but the quality of Campanian ingredients—San Marzano tomatoes and buffalo mozzarella—determines its distinction.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Paccheri or rigatoni400 g
- Buffalo mozzarellaCut into 1.5 cm cubes and drain well beforehand.300 g
- Canned whole San Marzano-type tomatoes or fully ripe fresh tomatoesSan Marzano types are ideal. Use canned or fully ripe fresh tomatoes.600 g
- Fresh basil1 bunch
- GarlicPeel and lightly crush.2 cloves
- Parmigiano Reggiano40 g
- Extra virgin olive oilFor cooking the sauce (3 tbsp)45 ml
Method
Dice and drain the mozzarella
- 1 Cut 300 g mozzarella into 1.5 cm cubes.
- 2 Place in a colander and drain for about 15 minutes.
Ready when
The mozzarella is drained.
Caution
Drain thoroughly. Excess moisture makes the baked dish watery.
Make the tomato sauce
- 1 MeanwhileStart bringing a large pot of water to the boil, with 10 g salt per 1 L water.
- 2 Add 600 g tomatoes and reduce over medium heat for 15 minutes.
- 3 Place 3 tbsp olive oil and 2 crushed garlic cloves in a frying pan and heat over low heat until fragrant.
- 4 Remove the garlic when lightly colored.
- 5 Add half the basil and season with salt.
Ready when
The tomato sauce has reduced and is seasoned with basil and salt.
Caution
Do not burn the garlic.
Boil the pasta and toss with the sauce
- 1 Add 400 g pasta to salted water and cook for 2 minutes less than the indicated time.
- 2 Toss with the sauce.
Ready when
The pasta is slightly firm and has been combined with the sauce.
Caution
Cook for 2 minutes less than indicated; it will cook further in the oven.
Arrange in a baking dish
- 1 Transfer the pasta to a baking dish.
- 2 Scatter over the drained mozzarella and 40 g Parmigiano.
- 3 Top with the remaining basil.
Ready when
The pasta, mozzarella and basil are arranged in the baking dish.
Bake
- 1 Bake in an oven preheated to 200°C for 10–15 minutes.
Ready when
The mozzarella has melted and browned.
Caution
Take care not to overbrown. Check as soon as the cheese melts.
About this dish
Sorrento is a town clinging to cliffs at the gateway to the Amalfi Coast. Known for lemon fragrance and the blue Mediterranean, it is where pasta alla sorrentina became established as a summer dish. Tomatoes, fior di latte, the cow’s milk version of mozzarella, and basil: it is as though Sorrento’s summer produce has become a plate of food.
Fior di latte is mozzarella made from cow’s milk. Unlike buffalo mozzarella, it is lighter and milkier and melts smoothly when heated. Put the pasta in an earthenware or ovenproof dish, top with cheese and bake: the moment the surface browns and the cheese stretches into strings marks its completion.
Eating this dish while looking out over the sea in summer Sorrento is more than merely eating pasta. It is an experience in which place, season and cooking coincide.
Bring the full course home next weekend.
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