Ingredients
Equipment
Method
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown the onion; we're aiming for sweetness here.2 tablespoons extra virgin olive oil, 1 medium yellow onion, finely chopped
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step infuses the oil with wonderful garlic flavor.2 cloves garlic, minced
- Pour in the crushed San Marzano tomatoes. San Marzano tomatoes are highly recommended for their sweet, less acidic flavor and meaty texture, which forms the perfect foundation for this sauce.1 (28-ounce) can crushed San Marzano tomatoes
- Add the dried oregano and red pepper flakes (if using). Stir well to combine. Season generously with salt and freshly ground black pepper. Start with about 1 teaspoon of salt and a good grind of pepper, and you can adjust later.1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (optional, for a touch of heat), salt, to taste, freshly ground black pepper, to taste
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, or longer if you have the time. The longer you simmer, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. You want the pasta to have a slight bite to it, as it will finish cooking in the sauce.1 pound (450g) pasta (penne, rigatoni, or ziti are traditional)
- Before draining the pasta, scoop out about 1 cup of the starchy pasta cooking water and set it aside. This water is a secret weapon for creating a perfectly emulsified sauce. Drain the pasta well.
- Add the drained pasta directly into the saucepan with the tomato sauce. Add the torn fresh basil leaves and the diced fresh mozzarella cubes.1 pound (450g) pasta (penne, rigatoni, or ziti are traditional), 1/2 cup fresh basil leaves, torn, 8 ounces fresh mozzarella cheese, diced into small cubes
- Toss everything together gently. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, tossing until the sauce coats the pasta beautifully and the mozzarella begins to melt into a creamy, luscious consistency.
- Stir in the grated Parmesan cheese, allowing it to melt into the sauce and add another layer of savory flavor.1/4 cup grated Parmesan cheese (plus more for serving)
- Taste and adjust seasoning with salt and pepper if needed. Serve your Pasta alla Sorrentina immediately in warm bowls, garnished with extra fresh basil leaves and a sprinkle of grated Parmesan cheese. The visual appeal of the melted mozzarella and vibrant red sauce is just as enticing as its aroma!salt, to taste, freshly ground black pepper, to taste, 1/2 cup fresh basil leaves, torn, 1/4 cup grated Parmesan cheese (plus more for serving)
Notes
Best enjoyed fresh. Can be stored in the refrigerator for up to 3-4 days. Reheat on the stove-top with a splash of water or milk, or in the microwave.