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Sorrento light




Wholeweat mezze maniche, pasta

140 grams

Cherry tomatoes

150 grams

Light Mozzarella

150 grams


4 leafs

Extra virgin olive oil

to taste

Iodized salt

to taste


1 wedge

first courses from Italy - Campania

Sorrento light

Sorrento light

vegetarian with gluten with lactose high in calcium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sorrento light

One of the ways that I like most, to dress pasta is with fresh tomatoes, made in a frying pan with oil, garlic and basil. In my saying, it is a very light paste limportante is not to frizz the oil in the pan. This time, with the same technique, I made a light and delicious Sorrento!

Sorrento light step 1

step 1

Put immediately to heat the water for the pasta. To make the sauce it takes, yes and no, 20 minutes.

Sorrento light step 2

step 2

Now take a pan with high sides, I use the wok so that I do not need much oil. Put garlic, washed tomatoes and cut in half and into the pan and turn the flame.

Sorrento light step 3

step 3

At this point the tomatoes, thanks to the heat of the flame and to salt, lose their juice and, This latter, it will go to soften garlic.

Sorrento light step 4

step 4

When the tomatoes begin to lose water, add a little oil, the basil leaves and cook for 10 min.

Sorrento light step 5

step 5

If the water boils, throw the dough. At 5 minutes, from the end of the cooking of the pasta, add the mozzarella made diced leaving a few diced aside to add nellimpiattamento in tomatoes pan

Sorrento light step 6

step 6

Add 2 tablespoons of cooking water from the pasta in the sauce. Drain the pasta 2 minutes before and add to sauce. Stir for 1 minute and Serve.

Sorrento light step 7

step 7

You feel how good it is! I love it.

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