Pasta alla Sorrentina
Ingredients
- 400 gPenne rigate
- 600 gRound tomato (peeled and crushed)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 60 gParmesan cheese (grated)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 pcBasil (chiffonade)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlTomato passata
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in the oven at 180°C to restore the crispiness of the cheese.
