Pasta alla Sorrentina

With paccheri pasta, cherry tomato sauce, chunks of mozzarella and fresh basil, this pasta alla sorrentina is a classic, but simple dish.

Course Pasta

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 414kcal

Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Save ½ cup of pasta water.
Heat olive oil in large pan over medium-low heat and add the garlic, cooking for 1 minute. Raise the temperature to medium heat and add the cherry tomatoes, basil, salt, sugar and crushed red pepper flakes.
Cook for 10-15 minutes or until the tomatoes start to burst. Smash about ½ of the tomatoes.
Add the pasta to the sauce as well as ½ cup of reserved pasta water, tossing to combine. Cook for 2 minutes and season with salt and pepper if needed.
Remove from heat. Stir in the mozzarella cheese, allowing the residual heat to soften it. Top with some Parmesan cheese and more basil if desired.

Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
The butter can be omitted if you prefer. I like it as it adds some richness to the dish. You might need to add more pasta water to make up the difference.
Wait till you remove the pasta from the heat or the mozzarella will melt too much.
Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.