Pasta alla Sorrentina: Quick Comfort in Every Bite

Pasta alla Sorrentina is a comforting Italian dish featuring sweet tomatoes, smoky scamorza cheese, and fresh basil, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

3 cloves Garlic, sliced Cook gently to prevent bitterness.
1 kg Cherry Tomatoes, halved Use fresh, peak-season tomatoes.
Salt & Pepper Season to taste.
Olive Oil Extra virgin recommended.

For the Pasta

250 g Paccheri Pasta Can substitute with rigatoni.

For the Creaminess

230 g Smoked Scamorza Cheese, cubed Substitute with mozzarella if unavailable.

For Garnish

1 handful Basil Leaves, torn Use other herbs as substitutes if desired.

Equipment

large sauté pan
Large Pot

Method

Step‑by‑Step Instructions

Prepare the sauce: In a large sauté pan, drizzle olive oil over medium heat. Add garlic and cook for 2–3 minutes until fragrant.
Add tomatoes: Toss in halved cherry tomatoes and simmer for 15 minutes, seasoning with salt and pepper.
Cook the pasta: In a large pot, boil salted water and cook paccheri pasta for 8–10 minutes until al dente.
Combine ingredients: Drain pasta, add to the sauce, stir in scamorza cheese and basil, and cook for 2–3 minutes.
Serve immediately: Plate the dish hot, garnish with extra basil, and enjoy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 300mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Pasta alla Sorrentina is best enjoyed fresh but can be stored in the refrigerator for up to 2 days or frozen for a month. Reheat gently on the stovetop to maintain creaminess.

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