Pasta alla Sorrentina Comfort (Print Version)
# Ingredients:
→ Main Ingredients
01 -
14 oz penne or rigatoni pasta
02 -
28 oz canned whole tomatoes or fresh tomatoes, chopped
03 -
9 oz mozzarella cheese, diced
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1/4 cup grated Parmesan cheese
07 -
3 tablespoons olive oil
08 -
Fresh basil leaves, to taste
09 -
Salt, to taste
10 -
Black pepper, to taste
# Instructions:
01 -
Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, stirring occasionally.
03 -
Stir in the minced garlic and cook for 1 minute, ensuring it does not brown.
04 -
Add the chopped tomatoes to the skillet. Season with salt and pepper. Stir well and simmer for 15–20 minutes, or until the sauce thickens.
05 -
Return the drained pasta to the skillet and gently toss with the tomato sauce until evenly coated.
06 -
Add diced mozzarella to the mixture, stirring until the cheese begins to melt into the pasta.
07 -
Add freshly torn basil leaves and mix well. Taste and adjust seasoning if needed.
08 -
Transfer the pasta mixture to a baking dish. Sprinkle with grated Parmesan cheese and bake in a preheated oven at 350°F (180°C) for 15–20 minutes, until the top is golden and bubbling.
09 -
Remove from the oven and allow to rest for several minutes before serving.
10 -
Portion onto plates and garnish with additional basil and a drizzle of olive oil, as desired.
# Notes:
01 -
For the creamiest texture, use high-quality mozzarella and fresh basil.