Pasta alla Sorrentina Basil (Print Version)
Cherry tomato, scamorza, basil, and paccheri pasta unite for a warm, cheesy Italian classic.
# Ingredients:
→ Main ingredients
01 -
2 tablespoons olive oil
02 -
3 garlic cloves, thinly sliced
03 -
2.2 pounds cherry tomatoes, halved
04 -
8.8 ounces paccheri or other short pasta
05 -
8 ounces smoked scamorza cheese, cut into cubes
06 -
Fresh basil leaves, torn
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Steps:
01 -
Warm the olive oil in a large sauté pan over medium heat and gently cook the sliced garlic until softened but not browned.
02 -
Add the cherry tomatoes to the pan and cook over medium-low heat, stirring occasionally, for about 15 minutes until they break down into a chunky sauce. Season with salt and pepper.
03 -
Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package instructions. Drain thoroughly.
04 -
Fold the cubed smoked scamorza and torn basil into the tomato sauce. Add the drained pasta and toss together over gentle heat until the cheese begins to melt and coat the pasta.
05 -
Plate the pasta while hot, garnishing with additional basil leaves and a drizzle of olive oil if desired.
# Notes:
01 -
For optimal texture, use smoked scamorza and serve immediately to maintain the cheese’s creaminess.