Perciatelli alla Sorrentina are a triumph of Campanian flavours, bringing all the authenticity of Southern Italy's culinary tradition to the table. Perfect for a family Sunday or to surprise guests with a hearty and irresistible first course, these perciatelli will win you over with their genuine simplicity at the first bite. This recipe is highly versatile: you can prepare it quickly when you're short on time due to its simplicity, or you can enhance it with creative variations to make it even more special. With just a few quality ingredients and the right creaming technique, you'll achieve a restaurant-quality result that the whole family will enjoy. Let us guide you step by step through this recipe that celebrates the authentic flavors of the Sorrento Coast. Grazie alla Donna Moderna!
Ingredients
80 g caciocavallo cheese; 300 g mozzarella; to taste black pepper; 2 cloves garlic; 600 g peeled tomatoes; to taste salt; to taste sugar; 1 onion; to taste Basil; 320 g bucatini
Preparation:
Preparing the Tomato Sauce: Begin by finely chopping the onion and lightly crushing the garlic cloves with the back of a knife, without completely peeling them. If using fresh tomatoes, blanch them in boiling water for 1 minute, peel them, and then roughly mash them with a fork. If using peeled tomatoes, simply mash them with your hands or a fork. Prepare the Soffritto: In a large pan, pour in extra-virgin olive oil and gently sauté the chopped onion over medium-low heat for about 5 minutes, until translucent and tender. Add the crushed garlic and sauté for an additional 2 minutes, being careful not to burn it. Add the tomatoes to the pan, mix well, and season with salt and a teaspoon of sugar to balance their natural acidity. Cook over medium heat for 15-18 minutes, stirring occasionally. The sauce should thicken slightly, and the flavours should blend well. In the last few minutes of cooking, add 6-7 torn basil leaves and remove the garlic cloves. Season with salt and pepper to taste. Cook the Perciatelli: while the sauce is cooking, bring a large pot of salted water to a boil. Once the water is vigorously boiling, add the perciatelli and cook them according to the package instructions, minus 1-2 minutes (they should be al dente). Drain the pasta, reserving a ladleful of the cooking water. Grate the caciocavallo cheese using a medium-hole grater. Cut the mozzarella into thin slices, about 3-4 mm thick, and pat them gently with paper towels to remove excess moisture. This step is essential to prevent the dish from becoming too watery. Combine the Pasta and Sauce: transfer the drained perciatelli directly to the pan with the tomato sauce. Turn the heat to high and stir vigorously for 1 minute, adding a little of the reserved cooking water if necessary to achieve a creamier consistency. Reduce the heat slightly and stir in the grated caciocavallo, mixing quickly. Evenly distribute the mozzarella slices over the pasta, stirring gently for 30-40 seconds, just until the mozzarella begins to melt and become stringy. Turn off the heat immediately to prevent the mozzarella from becoming rubbery. Distribute the perciatelli among individual serving plates. Finish with a generous grind of freshly ground black pepper and garnish with fresh basil leaves. Serve immediately while the cheese is still warm and stringy. Enjoy!
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