Pasta alla Sorrentina is a typical first course of Neapolitan cuisine. It is characterized by a dressing of fresh tomato, mozzarella and basil, which give it a fresh and tasty flavor. This dish is ideal to enjoy during the summer season, when tomatoes are at their peak ripeness.
Break the tomatoes and mozzarella into pieces, chop the basil and place everything in a bowl
Add salt and pepper and dress with olive oil, then let rest for about an hour
Meanwhile, boil the pasta
When it is cooked, pour this quick sauce over it
If desired, you can add some chopped garlic or oregano
Pan
Knife
Store in the refrigerator for up to 2 days
Vegetarian dish
Italy, Campania
| Energy (kcal) | 235.58 |
| Carbohydrates (g) | 32.59 |
| of which Sugars (g) | 2.07 |
| Fat (g) | 6.91 |
| of which Saturates (g) | 3.8 |
| Protein (g) | 12.21 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.06 |
