Pasta alla sorrentina
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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.
First published in 2019
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Ingredients
Metric
Imperial
- olive oil
- 3 garlic cloves, sliced
- 1kg cherry tomatoes, halved
- 230g of smoked scamorza cheese, cubed
- 250g of paccheri
- 1 handful of basil leaves, torn
- salt
- pepper
SAVE RECIPE
Method
1
Add a splash of olive oil to a pan over a medium heat. Add the garlic and very gently cook until soft – don’t let it colour though as it will give the sauce a bitter flavour
2
Add the tomatoes and slowly cook down until they start to fall apart, for about 15 minutes. Taste and season with salt and pepper
3
Cook the paccheri in heavily salted boiling water for 8–10 minutes, or until al dente
4
Add the cubes of scamorza and torn basil leaves to the sauce, then fold through the drained pasta. Serve once the cheese has started melting
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