Sorrentine Pasta

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 548

All ingredients ready? Let's begin!
Bring a large pot of generously salted water to a boil over medium-high heat while you start preparing the sauce.
In a large skillet over medium-low heat, warm the olive oil and garlic.
Once you see small bubbles dancing around the garlic, add the halved tomatoes and raise the temperature to medium. Cook, stirring occasionally, until the skins of the tomatoes crack open, approximately 12 minutes.
While the tomatoes are cooking, add the pasta to the boiling water and cook until just al dente, approximately 8 to 10 minutes.
Season the tomatoes with salt and pepper to taste. Don’t over-salt, as you will be adding some of the seasoned pasta water.
Using a spider or slotted pasta spoon, place the paccheri in the pan with the tomatoes. It is fine for some of the pasta water to end up in the sauce. This will help to thin the sauce and add some starch for it to cling to the pasta. If the sauce is too thick, add about 1/2 a ladle of the pasta water. Allow the pasta to warm through for 1 to 2 minutes.
Turn off the heat and add the cheese and basil to the pan. Once the cheese starts to melt, the dish is ready to be served.
Place the pasta alla Sorrentina in a serving bowl or individual bowls and drizzle with a little bit of extra virgin olive oil. Enjoy right away while still warm.