Pasta alla Sorrentina is one of those Italian dishes that proves simple food can be extraordinary. With just a handful of ingredients—sweet cherry tomatoes, smoky cheese, fresh basil, and good olive oil—you get a sauce that’s comforting, vibrant, and full of soul.
Every forkful tastes like a bite of Southern Italy, where home-cooked meals are about warmth, family, and fresh ingredients that speak for themselves.
Table of Contents
Why You’ll Love This Pasta alla Sorrentina
This dish celebrates balance: the sweetness of roasted tomatoes, the creaminess of melted cheese, and the freshness of basil all come together in one perfect plate.
- Minimal ingredients, maximum flavor
- No cream or butter—just pure tomato richness
- Melty, smoky scamorza cheese makes it irresistible
- Light yet satisfying for any season
- Pairs beautifully with salads or crusty bread
- Ready in under 40 minutes
I first had Pasta alla Sorrentina while visiting a friend near Naples. His grandmother made it in a clay baking dish, straight from the stovetop to the oven. The smell of bubbling tomatoes, garlic, and cheese hit me before I even took a bite. I knew right then I had to recreate that feeling in my own kitchen—and now, it’s one of my favorite comfort pastas to share.
Ingredients You’ll Need
This recipe’s magic lies in its simplicity. With a few quality ingredients, you’ll create something timeless and delicious.
Main Ingredients
- Olive oil – adds richness and carries the garlic flavor
- 3 garlic cloves, sliced – gives depth to the sauce
- 1 kg cherry tomatoes, halved – sweet, juicy base
- 230 g smoked scamorza cheese, cubed – creamy, smoky melt
- 250 g paccheri – thick pasta tubes perfect for holding sauce
- 1 handful of basil leaves, torn – adds freshness and fragrance
- Salt – enhances natural tomato sweetness
- Pepper – adds a gentle bite
Optional Add-Ons or Substitutes
- Substitute mozzarella if scamorza isn’t available
- Add crushed red pepper flakes for a little heat
- Mix in roasted eggplant for extra heartiness
- Use penne or rigatoni if paccheri isn’t handy
- Add a sprinkle of Parmesan for extra cheesiness
- Use yellow cherry tomatoes for color variation
Step-by-Step Instructions
This recipe captures the heart of Southern Italian cooking—simple, slow, and soulful.
- Cook the pasta.
Bring a large pot of salted water to a boil and cook paccheri until al dente. Reserve a cup of pasta water, then drain and set aside. (That reserved water is key for finishing the sauce.) - Sauté the garlic.
In a large skillet, heat a few tablespoons of olive oil over medium heat. Add sliced garlic and sauté until golden and fragrant, about 1 minute. Don’t let it burn—it should just release its aroma. - Simmer the tomatoes.
Add the halved cherry tomatoes to the skillet with a pinch of salt and pepper. Stir and let them cook down for about 10–12 minutes until they release their juices and start to thicken into a light sauce. - Add the pasta.
Stir in the cooked paccheri and a splash of the reserved pasta water. Toss well to coat, letting the sauce cling to each piece of pasta. - Melt the cheese.
Add the cubed scamorza cheese and stir gently until it starts to melt and become stretchy. Toss in the torn basil leaves and stir once more. - Finish and serve.
Drizzle with a bit more olive oil, season to taste, and serve immediately with extra basil on top. (It should be glossy, cheesy, and perfectly balanced between sweet and savory.)
Quick reminders:
- Always sauté garlic on medium heat to prevent bitterness
- Choose ripe cherry tomatoes for the sweetest flavor
- Use smoked scamorza for that authentic Southern Italian touch
- Don’t skip the basil—it’s essential for aroma and color
Expert Tips for Success
Pasta alla Sorrentina is all about timing and quality. Here’s how to make it shine every time:
- Use fresh cherry tomatoes, not canned—they add a burst of sweetness
- Drain pasta early—it’ll finish cooking in the sauce
- Use good olive oil; its flavor carries through the whole dish
- Add pasta water gradually for a silky sauce texture
- Let the cheese melt naturally in the hot pasta for the best stretch
- Season in layers, tasting as you go
- Garnish with basil right before serving to keep it bright
If you enjoy classic tomato-based dishes, you’ll also love my Pasta Napoletana or Tomato Garlic Pasta. Both share the same soulful, slow-cooked Italian character that turns simple ingredients into something extraordinary.
Serving Suggestions
This pasta pairs beautifully with light sides and Italian-inspired starters.
- Serve with garlic bread or toasted ciabatta
- Add a crisp green salad with lemon dressing
- Pair with roasted vegetables for a balanced meal
- Enjoy with Creamy Garlic Chicken Penne for a family-style Italian dinner
- Sprinkle with chili flakes for spice lovers
- Finish with a drizzle of extra-virgin olive oil before serving
Pasta alla Sorrentina shines as both a weeknight comfort dish and a showstopper for guests—it’s casual Italian dining at its best.
Storing and Reheating
This pasta is best fresh but keeps well for a couple of days if you have leftovers.
How to Store It
- Store cooled pasta in an airtight container in the fridge for up to 3 days
- Add a drizzle of olive oil before storing to prevent sticking
- Keep cheese separate if possible to re-melt more easily
- Do not freeze—it changes the tomato texture
How to Reheat It
- Reheat gently on the stove with a splash of water or olive oil
- Cover while reheating to help the cheese melt again
- Microwave at 50% power for 1–2 minutes, stirring halfway
- Add a few fresh basil leaves before serving to revive the flavor
Even reheated, this dish keeps its charm—cheesy, aromatic, and satisfying.
Nutrition Information
Serving: 1 bowl | Calories: 520 | Carbohydrates: 58g | Protein: 18g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 620mg | Fiber: 5g | Sugar: 8g | Calcium: 320mg | Iron: 3mg | Potassium: 700mg | Vitamin A: 850IU | Vitamin C: 35mg
Frequently Asked Questions
Can I use mozzarella instead of scamorza?
Yes! Mozzarella works beautifully—it’ll give you a creamier texture but less smoky flavor.
Can I use canned tomatoes instead of fresh?
You can, but fresh cherry tomatoes give the dish its authentic sweetness and lightness.
What can I serve with it?
Try it alongside Millionaire Gnocchi with Creamy Sauce for a rich, Italian-inspired spread.
Final Thoughts
Pasta alla Sorrentina is a love letter to Italian simplicity—just a few ingredients, cooked with care and heart, creating something unforgettable.
- Choose quality ingredients; they make all the difference
- Let each step build flavor naturally
- Serve hot, cheesy, and full of sunshine
Every time I make this, it reminds me why I fell in love with cooking—because great food doesn’t need to be fancy, just honest. That’s the Hearty Home Recipes way.
Pasta alla Sorrentina
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook paccheri until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add sliced garlic and sauté until golden and fragrant, about 1 minute.
- Add halved cherry tomatoes with a pinch of salt and pepper. Cook for 10–12 minutes until softened and slightly saucy.
- Stir in cooked pasta and a splash of pasta water. Toss to coat thoroughly.
- Add cubed scamorza and stir gently until melted. Toss in torn basil leaves.
- Finish with a drizzle of olive oil and season to taste. Serve immediately topped with extra basil.
Nutrition
Notes
- Use mozzarella if scamorza is unavailable.
- Add roasted eggplant or red pepper flakes for variety.
- Paccheri is traditional but penne or rigatoni also work well.
