Sorrentina Pasta (Printable Version)
Penne gets cozy in a bright tomato sauce with melty mozzarella, basil, and plenty of Parmesan for that real Italian home feel.
# What You'll Need:
→ Main Ingredients
01 -
Black pepper, as much as you like
02 -
Salt, toss in to taste
03 -
Fresh basil leaves, add as much as you want
04 -
3 tablespoons olive oil
05 -
1/4 cup Parmesan, grated
06 -
2 garlic cloves, chopped up
07 -
1 medium onion, diced fine
08 -
9 ounces mozzarella, cubed
09 -
28 ounces canned whole tomatoes, or chop up fresh ones
10 -
14 ounces penne or rigatoni pasta
# Step-by-Step Guide:
01 -
Scoop onto your plates and finish with a drizzle of olive oil and a bit more basil if you’d like.
02 -
Let the pasta sit out a bit after baking before you grab a bite.
03 -
Pop it all in a baking dish, dust the top with Parmesan, and bake at 350°F (180°C) for 15 to 20 minutes until the cheese bubbles and the top gets golden.
04 -
Toss in the basil you just ripped up and stir again. Taste it—add more salt or whatever floats your boat.
05 -
Gently stir in the mozzarella chunks so they start to get gooey.
06 -
Bring the pasta back to your pan, rolling it around in the tomato sauce until everything’s coated pretty well.
07 -
Dump in the chopped tomatoes, shake in some salt and pepper, give it a good stir, and let it bubble on low for 15 to 20 minutes till it thickens up.
08 -
Mix in the garlic, just for a minute so it doesn’t get dark and bitter.
09 -
Pour olive oil into a big pan, heat it to medium, then throw in your onion and stir every now and then till they turn soft and see-through.
10 -
Boil up a big pot of salted water, toss in your pasta, and cook till it’s just barely tender. Drain and leave it aside for a sec.
# Additional Notes:
01 -
Want it extra melty and fresh? Good mozzarella and real basil are your best friends.