A simple, delicious and deeply addictive dish, this pasta alla Sorrentina recipe sees a cherry tomato sauce combined with fresh basil, smoked scamorza cheese and paccheri pasta. As this dish contains so few ingredients, make sure you invest in the best. Using cherry tomatoes at peak season, for example, will provide stunning results. Cheesy and irresistible. Pasta alla Sorrentina has the same seasoning as the beloved gnocchi, but some say it tastes even better. For pasta lovers, it is the perfect combination of an abundant, tasty sauce with that special something that never gets old.
Pasta alla sorrentina Italian recipes by GialloZafferano
Pasta alla Sorrentina is a fancy name for a simple pasta dish, but a simply perfect one! It's a dish that allows great ingredients to shine - from the hearty Paccheri pasta, to the simple tomato sauce, the fresh basil, the abundant garlic and last (but definitely not least!), the melty cheese. Pasta alla sorrentina How to prepare the delicious PASTA ALLA SORRENTINA - Recipe from Campania Watch on 0:00 / 3:19 536 Calories per serving Vegetarian Difficulty: Easy Prep time: 15 min Cook time: 45 min Serving: 4 people Cost: Low PRESENTATION Pasta alla Sorrentina 1 pound Rigatoni or Paccheri Pasta 20 ounces fresh tomatoes 8 ounces smoked Scamorza, cubed 4 cloves of fresh garlic, diced Large handful of Basil, torn Extra Virgin Olive Oil It's imperative to use the best, ripest tomatoes you can find. For this dish, they came from my garden. Pasta alla Sorrentina Ingredient Notes Pasta - paccheri pairs great with this simple sauce because the ridges can easily capture it. Tomatoes - this recipe uses cherry tomatoes which break down and mixes well with the other ingredients. Cheese - fresh mozzarella is necessary here as when it heats up it starts to soften and mix with the pasta.
Pasta alla sorrentina Italian Spoon
This gnocchi alla Sorrentina recipe is an authentic way of making this famous southern Italian dish. Stay away from recipes which call for packaged gnocchi! Christina's Cucina An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm. Home About Recipes Course or Meal Appetizers Breakfast/Brunch Dessert Main Course Cheesy and irresistible, Pasta Sorrentina is a great weeknight pasta that comes together quickly! For a few other weeknight pasta ideas, check out Vodka Sauce with Fresh Tomatoes, Fettuccine with Bottarga and Anchovy, Pasta with Tuna Sauce and Shrimp Scampi Pasta. What is Sorrentina Sauce? This delicious Pasta alla Sorrentina recipe is a classic Italian pasta dish that originates from the Sorrento region in stunning southern Italy. It's such an easy, simple dish to make using pasta, delicious tomato sauce, fresh garlic cloves, fragrant basil, Parmigiano Reggiano and chunks of mozzarella cheese. Lightly oil an oven-safe baking dish. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside. While gnocchi is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Pasta alla sorrentina la ricetta originale Napoletana!
Add half of the pasta and add the mozzarella and some leaves of basil. Cover with a few spoons of tomato sauce and grated parmesan. Add the rest of the pasta, mozzarella, sauce, and grated parmesan. Add a little bit of fresh olive oil on top of it. Cook pre-heat oven to 200 C (390° F) for 15-20 minutes. Get ready: Set an oven rack in the top third of the oven and preheat the oven to 400°F. Bring a large pot of water to a rolling boil and season with salt. Coat a large oven-proof baking dish in a thin layer of olive oil. Spoon a ladleful of sauce into the dish and set near your stove.
How to Make It. Step 1. To make the Tomato and basil sauce, place the olive oil in a heavy-based stockpot over medium heat. Add the onion and garlic. Cook until the onion is soft. Add the Roma tomatoes (or San Marzano canned tomatoes). Bring to the boil, then add the basil, sugar, and a pinch of salt. If using canned tomatoes (such as San. First, heat some olive oil in a large frying pan. Add the peeled garlic and sauté lightly. Deglaze with the strained tomatoes, add chopped basil to taste. Season with salt and mix well. Simmer on low heat with the lid closed for 30 minutes. Stir occasionally during this process.
Pasta alla sorrentina (sugo e mozzarella filante), la Ricetta napoletana!
Preheat the oven to 350ºF/180ºC. Cut the mozzarella cheese into cubes. Use a large oven proof skillet to make the tomato sauce if you have one. Alternatively the gnocchi when combined with tomato sauce and cheeses can be transferred to a large baking dish before topping with remaining cheese and baking. Preparation Start with the sorrentina sauce preparation by placing a medium or large pan over medium heat. Add olive oil. Once the oil is ready, add the garlic ( photo 1 ). Fry it for about two to three minutes, or until you see its color starting to turn golden. Pour the passata and stir to combine. Add salt and torn basil leaves ( photo 2 ).
