Pasta alla Sorrentina Basil

Pasta alla Sorrentina is a cozy southern Italian classic that brings together silky tomato sauce gooey cheese and aromatic basil for a truly comforting weeknight meal. This recipe captures the essence of Sorrento with just a handful of simple fresh ingredients transforming them into something deeply satisfying. It is a dish I turn to often after a busy day when I crave comfort without fuss and the taste never fails to take me straight to a sunlit Mediterranean table.

Every time I make this my kitchen fills with the smell of warm tomatoes and basil and it has become my midweek treat when I need a mental trip to Italy

Ingredients

• Olive oil: adds fruitiness and richness Use a good quality extra virgin olive oil for the best flavor
• Garlic cloves: bring savoriness and a soft heat Choose firm unblemished bulbs for bright flavor
• Cherry tomatoes: offer natural sweetness and a juicy no-cook quality Look for plump deeply colored fruit
• Paccheri or other short pasta: catches the gooey cheese in its curves Try rigatoni or penne if paccheri is hard to find
• Smoked scamorza cheese: infuses the whole dish with creaminess and gentle smoky notes Pick a block with no oily spots for proper melt
• Fresh basil leaves: add pepper and fragrance Tear just before serving for max aroma
• Salt and pepper: essential to wake up the tomatoes and unify the dish Choose sea salt and fresh cracked pepper if you can

Instructions

Sauté the Garlic

Pour a swirl of olive oil in a roomy skillet set over medium heat Add sliced garlic and cook gently stirring often for about three minutes The garlic should soften and turn just golden without burning as this first step flavors your oil and base

Simmer the Tomatoes

Add all the halved cherry tomatoes to the skillet Season generously with salt and pepper Stir to coat then let them slowly break down over gentle heat about fifteen minutes Stir now and then pressing with a wooden spoon until the tomatoes collapse and their juices thicken This creates the sauce’s signature fresh burst

Boil the Pasta

Fill a large pot with water and add a good amount of salt Bring to a rolling boil then add the paccheri Give it a good stir so nothing sticks together Cook until just al dente according to the package then drain quickly do not overcook as the pasta will cook a bit more in the sauce

Marry the Cheese and Basil

With the heat low stir in the cubes of scamorza and most of the torn basil into your warm tomato sauce The cheese should begin to melt but not disappear completely The basil will perfume the sauce

Combine and Serve

Tip in the drained pasta Right away toss everything together thoroughly The cheese should be stringy the sauce glossy and every piece of pasta coated Serve it hot with extra basil on top and if you like a last drizzle of olive oil

Smoked scamorza is my favorite ingredient here because it gives the pasta a luscious earthy depth I still remember my daughter’s delight when she saw the cheese stretch out in long strings at our family table Nothing brings everyone together like the scent of bubbling cheese and basil

Storage Tips

Leftover Pasta alla Sorrentina can be stored in an airtight container in the fridge for up to three days To reheat add a splash of water and gently warm on the stove or microwave until the cheese turns gooey again Freeze portions without topping them with fresh basil for best results as basil may turn dark after thawing

Ingredient Substitutions

No paccheri on hand Try rigatoni penne or even fusilli Smoked mozzarella makes a fine swap for scamorza but if you cannot find either regular mozzarella can be used For those who love spice sprinkle a pinch of chili flakes into the tomato sauce

Serving Suggestions

Serve this pasta alongside a green salad dressed with lemon and olive oil or roasted vegetables for a complete meal For a classic experience spoon molten pasta into small baking dishes sprinkle more scamorza and broil until bubbling for a bubbly baked version

Cultural and Seasonal Context

This dish is a Neapolitan staple that shines in summer when cherry tomatoes are at their sweetest but it works year round with quality tomatoes It takes its name from Sorrento by the coast where fresh ingredients and family-style meals rule

Seasonal Adaptations

Use ripe Roma tomatoes in peak summer for extra sweetness Add a handful of baby spinach in spring for more greens Finish with extra basil in late summer when herbs are most fragrant

Success Stories

This recipe is my trusty solution for last-minute dinners when friends show up unannounced It makes even a regular Tuesday night feel special My nieces love mixing the cheese in themselves and arguing over who gets the biggest scoop of melted cheese

Freezer Meal Conversion

For prepping ahead assemble the sauce and cooked pasta in a baking dish without basil Top with cheese then cool completely and freeze When ready to eat thaw and bake covered at low heat until bubbly Stir in fresh basil to finish

This beautiful pasta brings a taste of Sorrento to even the busiest evenings. Serve hot and enjoy every cheesy bite.

Recipe FAQs

→ What type of pasta works best for this dish?

Paccheri is traditional, but other short pasta shapes like rigatoni or penne can also be used with great results.

→ Can a different cheese replace smoked scamorza?

Yes, mozzarella or provolone can be used if smoked scamorza is unavailable, but the flavor will differ slightly.

→ How do you achieve a creamy sauce texture?

The hot tomato sauce melts the scamorza cubes, blending into the pasta for a rich, creamy finish.

→ Is fresh basil essential for flavor?

Fresh basil delivers bright, aromatic notes that elevate the overall taste. Dried basil is less recommended.

→ Should the cheese be stirred in off the heat?

Stir in the cheese at the end over low heat so it melts gently without separating or getting rubbery.