Pasta alla Sorrentina

Al dente pasta bound by an intense tomato sauce scented with basil. Under a golden parmesan crust, melted mozzarella stretches into delicious strings with every bite.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 758
• Protein: 31 g
• Carbs: 85 g
• Fat: 35 g

Ingredients

• 400 g Penne rigate
• 600 g Round tomato ( peeled and crushed )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced )
• 60 g Parmesan cheese ( grated )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 piece Basil ( chiffonade )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Tomato passata

Instructions

1. Sauce base

   In a sauté pan, heat the olive oil. Add the minced garlic and sauté without browning so it perfumes the oil. Pour in the crushed tomatoes and the tomato passata.

2. Reduction and infusion

   Simmer over medium heat until the sauce reduces and coats the spoon. At the end of cooking, stir in the chopped basil to preserve its fresh aroma.

3. Cooking the pasta

   Cook the penne in a large pot of salted water. Drain them 2 minutes before the time indicated on the package: they must remain very firm as they will finish cooking in the oven.

4. Browning

   Mix the pasta with the sauce. Transfer to a baking dish, layer with mozzarella cubes and sprinkle with parmesan. Bake under the grill until the cheese bubbles and browns.

Chef's tips

• Never rinse the pasta, the residual starch is the cement that binds the sauce.
• Drain the mozzarella well on paper towels to prevent it from releasing water into the dish.

Storage

Keeps for 2 days in the refrigerator. Reheat in the oven at 180°C to restore the crispiness of the cheese.