Although purists would tell you that “sorrentina” (Sorrento style) is a tomato and mozzarella sauce that has to be served with potato gnocchi only, we think that corzetti pasta alla sorrentina is a fantastic idea. Fresh mozzarella has the ability to brighten tomato sauce in a way that no other cheese can do. Traditional pasta sorrentina is baked in the oven until mozzarella melts, becoming irresistible. If you’re too hungry to wait, just add the cheese directly in the pan you’ve used to toss the pasta and briefly sauté it – the heat will suffice to soften and melt the mozzarella a bit.
Corzetti Pasta alla Sorrentina
400 gr tomato sauce
fresh basil leaves
1 garlic clove
250 gr fresh mozzarella
Parmigiano Reggiano, grated
extra virgin olive oil
salt and pepper
Cover the bottom of a pan with extra virgin olive oil, add the garlic clove and cook for about a minute, stirring constantly to avoid burning. Remove the garlic and add the tomato sauce. Season with salt and pepper to taste and let cook for 20-30 minutes, until the sauce thickens and becomes rich and tasty.
Prepare the corzetti pasta, cook until al dente and drain. Toss in the pan with the tomato sauce, then add the cubed mozzarella cheese, making sure it’s evenly distributed.
Place the corzetti pasta sorrentina in a buttered oven tray. Top with grated Parmigiano Reggiano, drizzle with some extra virgin olive oil and bake in a 180° C oven for 6 minutes or until the mozzarella cheese melts.