Bucatini with Tomatoes, Basil and Fresh Mozzarella

Bucatini alla Sorrentina

Preparation info

  • Difficulty


  • Serves



Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

From the region of Campania, known for its sweet and flavorful tomatoes and its rich fresh buffalo milk mozzarella, comes this delightful recipe. It is usually difficult to find fresh tomatoes as good as those of Campania so it is preferable to use good quality canned tomatoes rather than your average supermarket tomato. Buffalo milk mozzarella is expensive and often hard to get, but you can use fresh cow’s whole milk mozzarella instead.


  • 4 tablespoons butter
  • 1 cup yellow onion, sliced very thin
  • 2 cups canned whole peeled tomatoes with their juice, coarsely chopped
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons fresh basil, coarsely chopped
  • 1 pound bucatini
  • 8 ounces fresh buffalo or cow’s whole milk mozzarella, cut into ¼-inch dice


  1. Put the butter and onion in a 10-inch skillet and place over medium heat. Sauté until the onion has turned a rich golden color, about 15 minutes. Add the tomatoes, season with salt and pepper, and cook until the tomatoes are no longer watery and have separated from the butter, 20 to 25 minutes. (The sauce may be prepared ahead of time up to this point and refrigerated). Add the basil and cook, stirring, for a couple more minutes then remove from the heat and set aside.
  2. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add 2 tablespoons salt and the bucatini. Stir until all the strands are submerged and cook until very al dente. When the pasta is done, drain well, toss with the sauce and the mozzarella in a serving bowl. Cover the bowl and let stand for about a minute to allow the cheese to melt. Uncover, toss again, and serve at once.

Also good with: