Sorrentina Pasta Comfort (Printable Version)
Just-cooked pasta in bright tomato sauce with loads of mozzarella, Parmesan, and bits of basil—it’s Italian coziness on a plate.
# What You'll Need:
→ Main Ingredients
01 -
Black pepper, as much as you like
02 -
Salt, as much as you need
03 -
Fresh basil, grab a handful or two
04 -
3 tablespoons olive oil
05 -
1/4 cup shaved Parmesan
06 -
2 garlic cloves, chopped up really small
07 -
One onion, diced
08 -
9 oz mozzarella, cut into cubes
09 -
28 oz chopped tomatoes (fresh or the canned kind)
10 -
14 oz penne or rigatoni noodles
# Step-by-Step Guide:
01 -
Scoop onto plates and give it a splash of olive oil and some more basil if you want.
02 -
Once it's out of the oven, let it cool off for a few minutes before digging in.
03 -
Move everything into a big baking dish. Toss some Parmesan on top. Slide it into the oven at 350°F (180°C) for 15-20 minutes, until you see a bubbly, golden layer.
04 -
Rip up some basil leaves and stir it in. Taste it here and tweak the seasoning if you want.
05 -
Toss those mozzarella cubes into your pan and stir gently until they start to go gooey.
06 -
Drop your drained pasta straight into the sauce, and toss it all together so the noodles get well coated.
07 -
Dump in your tomatoes. Sprinkle with salt and pepper however you like. Stir everything and let it all simmer for about 15-20 minutes, so it gets thicker.
08 -
Toss in the minced garlic. Let it cook for another minute but don’t let it get brown.
09 -
Pour olive oil in a skillet and warm it up over medium heat. Add your onion and stir once in a while, cooking until it looks glassy.
10 -
Fill a big pot with water. Salt it, then bring it to boil. Cook the pasta until it’s almost done but still has a bite. Drain and put it to the side.
# Additional Notes:
01 -
Going for extra creamy? Go for good mozzarella and fresh basil leaves.