Italian Pasta alla Sorrentina, oven-baked

An epicurean adventure to: Italy

This delicious Pasta alla Sorrentina recipe is a classic Italian pasta dish that originates from the Sorrento region in stunning southern Italy.

It's such an easy, simple dish to make using pasta, delicious tomato sauce, fresh garlic cloves, fragrant basil, Parmigiano Reggiano and chunks of mozzarella cheese.

The pasta is layered twice with both cheeses, then briefly baked until the cheese is melted and gooey. Need we say more?

Pasta alla Sorrentina is more than just a dish though - it is a celebration of the rich cultural heritage and traditions of Italy and a testament to the importance of using simple, delicious, high-quality ingredients.

Cooking up a batch of Pasta alla Sorrentina in your own kitchen isn't just a great way to treat your taste buds - it's also a chance to get in touch with your own inner Italian and soak up some of that delicious Mediterranean culture. Buon appetito!

Italy - Fast facts

Location	Italy is located in Southern Europe, bordering France, Switzerland, Austria and Slovenia.
Language	Italian is the official language of Italy and it's spoken by the majority of the population. However, there are also many regional dialects and languages spoken throughout the country.
Population	Circa 60 million people.
Trivia	Italy is home to the smallest country in the world - the Vatican City. Located in the heart of Rome, the Vatican City is the spiritual and administrative centre of the Roman Catholic Church. Despite its tiny size, just 44 hectares, it contains some of the world's most famous cultural and historical landmarks, including St. Peter's Basilica, the Sistine Chapel and the Vatican Museums, which house a vast collection of art and artifacts from throughout history.

Key ingredient notes and substitutions

Garlic

You will need one whole garlic clove for the sauce.

We like to lightly score the garlic clove before adding it to the hot oil to help release as much as possible of the garlic flavour while cooking in the sauce.

Passata

A good quality passata is a convenient option to use for this recipe. It's often also known as 'tomato puree'. Not to be mistaken for tomato 'paste' which often comes in a tube or small tin.

You can also use fresh tomatoes. Traditionally the sauce is made with San Marzano tomatoes from the Campania region of Italy.

The best alternatives are Roma tomatoes, Jersey tomatoes, Campari tomatoes and Cuore di Bue Tomatoes. If none are these are available to you, just use any flavourful, ripe tomatoes.

Sugar

Adding a small amount of sugar to a tomato sauce for pasta can help to balance out the natural acidity of the tomatoes, creating a well-rounded and flavourful sauce.

You can leave it out if you're sugar-free.

Pasta

Use pasta that will hold its shape well when it's been tossed in the tomato sauce. Go for types of pasta that have ridges and grooves that help them hold onto the sauce, while also maintaining their shape and texture. Here are a few examples of what you can use:

• Fusilli pasta (spiral pasta)

• Penne pasta (tube-shaped pasta)

• Paccheri pasta (large tube-shaped pasta)

• Rotini pasta (corkscrew pasta)

• Gemelli pasta (twisted pasta)

• Orecchiette pasta (ear-shaped pasta)

• Farfalle pasta (bowtie pasta)

When cooking these types of pasta, it's important to follow the package instructions carefully and to cook them until they're al dente, which means they're cooked through but still firm to the bite. This will ensure that they hold their shape.

It's also worth noting that using higher-quality pasta can make a significant difference in the dish. Since pasta is the star of the show, it needs to stand out and shine.

Mozzarella

We use whole, fresh mozzarella balls and cut them into thick slices. You can also tear pieces off and scatter them across the surface of the dish.

If it's available to you, you can also use Scamorza cheese in place of mozzarella.

Parmigiano Reggiano

Traditionally Parmigiano Reggiano is used for this dish. For a more readily available and economical option, you can use Parmesan cheese or other hard Italian cheese.

How to make Pasta alla Sorrentina

To make the sauce

1. Peel the garlic clove and score the surface of the clove with a sharp knife. Keep it whole and don't cut all the way through it.

2. In a large frying pan or saucepan, heat the olive oil. Add the garlic clove and fry for 1-2 minutes over a medium heat.
   
   Be careful not to burn the garlic because it will get a bitter flavour. It should just be a light golden colour.

3. Add the passata, salt, sugar, pepper and fresh basil leaves. 

4. Give it a good stir and bring it up to a gentle simmer. Cover the pan with a lid, turn the heat to low and cook for 25-30 minutes.
   
   Stir every few minutes with a wooden spoon to ensure it's not sticking or drying too quickly. Add a small splash of water if this is the case.
   
   Tip: Be careful when pouring the passata onto the hot oil, it can spit ferociously so keep the lid to hand to shield yourself from any splashes.

To make the pasta

1. Add the pasta to a large saucepan of rapidly boiling, salted water. Follow the cooking instructions on the pasta packet and cook until just al dente.
   
   "Al dente" means pasta that is cooked so it's still firm when bitten, but not raw or hard.

2. Drain the pasta in a colander and add it back to the saucepan.

Assembling the dish

1. Preheat the oven to 200℃/390℉/gas mark 6.

2. Slice the mozzarella into smaller pieces and grate the Parmigiano Reggiano.

3. Once the Sorrentina sauce is cooked and slightly thickened, pour it over the drained pasta. Stir to combine.

4. In a baking dish, add half the pasta to form the bottom layer.

5. Add half of the chopped mozzarella on top of the pasta. Followed by sprinkling over half the Parmigiano Reggiano.

6. Add the remaining pasta on top of the cheese.

7. Add the second half of the pasta on top of the cheese. Add the remaining Parmigiano Reggiano followed by the remaining mozzarella.

8. Bake for 10 minutes until the cheese has melted.

9. Scatter with more fresh basil leaves and serve hot.
   
   You can also drizzle it with extra virgin olive oil and add freshly ground black pepper.

Storage

If you have leftover Pasta alla Sorrentina, you can store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat up on the stovetop until warmed through.

Freezing

If you want to freeze the Pasta alla Sorrentina, it's best to freeze it before baking it with the cheese. Simply assemble the cooked pasta and sauce in an oven-safe dish, cover with a layer of plastic wrap and then foil, and freeze for up to 2-3 months.

When you're ready to bake it, remove from the freezer, remove the plastic wrap and foil, top with cheese, and bake until heated through and the cheese is melted and bubbly.

It's not recommended to freeze the pasta already baked with the cheese, as it can become soggy when reheated.

Variations

While the classic Pasta alla Sorrentina recipe typically includes penne pasta, tomato sauce, mozzarella cheese, Parmigiano Reggiano cheese and fresh basil, there are several variations on this classic recipe that you can try. Here are a few ideas:

• Add Italian sausage or pancetta - For a heartier version of Pasta alla Sorrentina, you can add cooked Italian sausage or pancetta to the sauce. Simply brown the meat in a pan before adding it to the sauce.

• Use different types of pasta - While penne is the traditional pasta for this dish, you can experiment with other types of pasta, such as rigatoni or fusilli.

• Gnocchi - Experiment with replacing pasta with potato gnocchi instead.

• Add vegetables - To make the dish more nutritious, you can add some sautéed vegetables to the sauce, such as zucchini (courgette), eggplant (aubergine) or bell peppers.

• Use different types of cheese - While mozzarella and Parmigiano Reggiano are the classic cheeses for this dish, you can experiment with other types of cheese, such as ricotta or pecorino romano.

• Add spices - To give the dish some extra flavour, you can add some spices to the sauce, such as red pepper flakes and oregano, or extra garlic.

Serving suggestions

Whilst Pasta alla Sorrentina is a substantial meal on its own, you can serve it with a few accompaniments:

• Salad like Panzanella Toscana.

• Crusty bread.

• Serve alongside a protein like grilled chicken, fish or seafood.

• Serve with a glass of red or white wine.

• Garlic bread.

• Roasted vegetables like stuffed courgettes.

More easy recipes for pasta

Marry Me Chicken Pasta

Creamy Chicken and Chorizo Pasta

Creamy Steak Pasta

Curry noodle salad

Tuna pesto pasta

Spaghetti Arrabiata

Lemon garlic pasta

Pasta Fredda - Cold Italian pasta salad

Gigi Hadid pasta recipe