Pasta alla Sorrentina Classic (Printable Version)

Tender pasta combined with a rich tomato sauce, melted mozzarella, fresh basil, and savory Parmesan for a warm meal.

# Ingredients Required:

→ Pasta

01 - 14 oz penne or rigatoni pasta

→ Sauce

02 - 28 oz canned whole tomatoes or fresh tomatoes, chopped
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 3 tablespoons olive oil
06 - Salt and pepper, to taste

→ Cheese

07 - 9 oz mozzarella cheese, diced
08 - 1/4 cup grated Parmesan cheese

→ Garnish

09 - Fresh basil leaves, to taste

# Guide to Cooking:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent.
03 - Stir in minced garlic and cook for approximately 1 minute without browning.
04 - Pour in chopped tomatoes, season with salt and pepper, then simmer the sauce for 15-20 minutes until it thickens.
05 - Add the cooked pasta to the skillet and gently mix to coat each piece with sauce.
06 - Fold in diced mozzarella and allow it to soften slightly within the pasta and sauce mixture.
07 - Tear fresh basil leaves and mix into the pasta. Adjust seasoning as needed.
08 - Transfer pasta to a baking dish, sprinkle with grated Parmesan, and bake at 350°F (180°C) for 15-20 minutes until golden and bubbly.
09 - Remove from oven and let rest for several minutes to set flavors.
10 - Plate and garnish with additional basil and a drizzle of olive oil if desired.

# Extra Suggestions:

01 - For best flavor, use fresh tomatoes during peak season or high-quality canned tomatoes year-round.

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