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pasta alla sorrentina on a white ceramic plate, melted mozzarella stretch visible between rigatoni, bright red tomato sauce

Pasta alla Sorrentina (Sorrento-Style Tomato and Mozzarella Pasta)

A cozy Italian classic from Sorrento made with ripe tomatoes, fresh basil, and melting mozzarella. This pasta is bright, saucy, and comforting — perfect for quick weeknights or a golden, bubbly Sunday bake.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main course / Dinner
Cuisine: Italian — Campania Region
Calories: 520
Ingredients Method Notes

Ingredients
  

For the sauce:
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic thinly sliced
  • 2 cups cherry tomatoes or canned San Marzano hand-crushed
  • A handful of fresh basil leaves
  • 1 pinch red pepper flakes optional
  • Salt to taste
For the pasta:
  • 12 oz 340 g short pasta (paccheri, rigatoni, or fusilli)
  • 1 cup fresh mozzarella buffalo or cow’s milk, drained and cubed
  • ¼ cup grated Parmigiano-Reggiano
  • 1 tbsp butter optional, for silkiness
  • Freshly ground black pepper
Optional add-ins:
  • Sun-dried tomatoes or smoked scamorza
  • Baby spinach or arugula
  • A drizzle of olive oil for finishing

Method
 

Start with the base
  1. Warm olive oil gently in a wide pan. Add sliced garlic and let it soften over medium-low heat until fragrant — do not let it brown.
  2. If it starts to color, add a spoonful of water to cool the pan.
Build the sauce
  1. Add the tomatoes, basil, red pepper flakes, and a pinch of salt.
  2. Simmer for 5–7 minutes until the sauce looks glossy and bright. Taste and adjust seasoning.
Cook the pasta
  1. Boil a large pot of salted water. Add the pasta and cook until just al dente.
  2. Before draining, save about 1 cup of the starchy pasta water.
Combine and emulsify
  1. Transfer the drained pasta directly into the sauce pan.
  2. Add a splash of the reserved pasta water while tossing until the sauce coats the pasta and turns silky.
Finish off the heat
  1. Turn off the stove. Stir in the butter (optional) and cubed mozzarella.
  2. Fold gently until the cheese starts to melt and stretch.
  3. Sprinkle with Parmigiano and fresh basil.
Serve or bake
  1. For stovetop version: Serve immediately for a bright, creamy dish.
  2. For baked version: Preheat oven to 400°F (200°C).
  3. Transfer the pasta to an oven-safe dish, top with more mozzarella and Parmigiano, and bake for 6–8 minutes (or up to 15 min for deeper browning).
  4. Let it rest 2 minutes before serving so the cheese sets.

Notes

  • Always start garlic in cool oil so it softens sweetly without turning bitter.
  • Drain mozzarella well — moisture can water down your sauce.
  • A knob of butter off-heat gives restaurant-style silkiness.
  • For a bubbly baked finish, bake just until the cheese melts — don’t overdo it.
  • Use your reserved pasta water like gold — it makes the sauce glossy and helps it cling.