Sorrentina Pasta Comfort (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Black pepper to your liking
02 -
A handful of fresh basil leaves or as much as you want
03 -
9 oz mozzarella, chopped into cubes
04 -
14 oz penne or rigatoni (grab whatever you prefer!)
05 -
1/4 cup grated Parmesan
06 -
28 oz whole canned tomatoes or roughly chopped fresh ones
07 -
3 tablespoons olive oil
08 -
2 cloves garlic, smashed and chopped
09 -
Salt, throw in however much you think is right
10 -
1 medium onion, chopped up really small
# Steps to Follow:
01 -
Dish it out, throw on a little more basil, and finish with a splash of olive oil if you're in the mood.
02 -
Take it out of the oven and let it sit for a bit before you dig in.
03 -
Move your pasta mix into a baking dish, sprinkle Parmesan on top, and bake at 350°F (that’s 180°C) for about 15 to 20 minutes till it bubbles and the top gets golden.
04 -
Toss in a handful of torn basil and give it all a good mix. Taste to see if it needs anything else.
05 -
Stir in those mozzarella cubes and let them get a bit melty and creamy with the hot pasta.
06 -
Drop your drained pasta into the skillet and mix it up with the tomato sauce until everything’s coated.
07 -
Toss in the tomatoes with a sprinkle of salt and pepper. Let the whole thing simmer for about 15 to 20 minutes until it thickens up.
08 -
Drop in the minced garlic, stir it for about a minute. Keep an eye out so it doesn’t get brown.
09 -
Pour the olive oil into a big skillet on medium. Add the chopped onion and cook, stirring now and then, until it goes clear.
10 -
Bring a big pot of salted water to a boil. Cook your pasta till it’s just right—check the package. Drain it and set it over to the side.
# Additional Tips:
01 -
Go for fresh basil and good mozzarella if you really want that creamy, perfect bite.