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Sorrento Pasta
Sorrento (Campania) — Mother recipe · en it
A delicious pasta smothered in a tomato and ricotta cream sauce, crispy and exquisite, typical of the Sorrento region.
📷 Popo le Chien — CC0 (Wikimedia Commons)
⏱️ 45 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 400g of pasta
- 1 kg of ripe tomatoes
- 200g of ricotta
- 100g of butter
- 100g of grated cheese (parmigiano reggiano or pecorino)
- 300g of mozzarella cheese
- 3 onions
- 2 cloves of garlic
- 100g of parsley
- 100g of basil
- salt and pepper to taste
Method
- Prepare the tomatoes: slice the ripe tomatoes thinly, salt them and let them sit in a bowl for 30 minutes, then rinse and squeeze to remove excess water.
- In a pan, sauté the onions and garlic in butter until golden brown.
- Add the tomatoes and cook over medium heat for 20 minutes, adding a bit of water if necessary.
- In a bowl, mix the ricotta, grated cheese, basil, minced garlic, and a pinch of salt and pepper.
- Remove the tomatoes from the pan and add the pasta, mixing well.
- Arrange the pasta in a baking dish, cover with the tomato and ricotta cream, and sprinkle with mozzarella cheese.
- Beat the egg and mix with the parsley, then pour it over the pasta.
- Use a fork to make a criss-cross pattern to get a crispy surface, then bake in the oven at 180°C for 20-25 minutes.
The story
Pasta alla sorrentina is a culinary tradition that dates back to the Neapolitan era, where the wealthy would prepare this rich and exquisite dish to celebrate their festivities.
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