Bucatini with Tomatoes, Basil and Fresh Mozzarella

Bucatini alla Sorrentina

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
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.