Pasta alla Sorrentina … or maybe it’s just a fancy way of calling this pasta and mozzarella di bufala. So easy and delicious especially when you use authentic mozzarella di buffala from the Campania region in Italy. The real stuff takes this to the next level. So whether it’s creamy Mozzarella di Bufala on pizza, with prosciutto or on its own, just make sure it’s the real deal and from Italy! #MozzarellaDiBufala#AuthenticItalianCheese#ExtraordinaryItalianCheese – in collaboration with @itatradeagencytoronto www.ice.it and www.assolatte.it.
Recipe :
Pasta, 450g
Salt, for the water
Salsa di Pomodoro :
Olive oil, 3 tbsp
1-2 Cloves garlic, crushed whole
Chili Flakes, 1 tsp
Cherry Tomatoes – 500ml can
10-15 basil leaves, chopped
Salt, as needed
Mozzarella di Bufala 150g – cubed
In a pot, heat up water and when it comes to a boil add the pasta.
While the pasta is cooking, begin to prepare the tomato sauce. In a pan, heat up some olive oil and add chilli flakes and garlic. Let sauté for about a minute being careful not to burn the chilli or garlic. Add in the cherry tomatoes, salt and let cook for about 5 minutes. Add basil and salt to taste and continue to cook on medium heat crushing the cherry tomatoes to the desired consistency. When the sauce is ready remove the garlic cloves.
When the pasta is at the pre al dente stage and the tomato sauce is ready, drain the pasta reserving 1/2 cup of pasta water. Mix the pasta into the sauce with some of the reserved pasta water and cook for another minute or until the sauce is thickened and reduced. Turn off the heat and add basil and mozzarella di bufala and mix well.
Serve immediately and top with more fresh basil and mozzarella di bufala.
Serves 4-5 people
