Sorrentina Style Pasta
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Ingredients (Serves 4):
  • 320 gr of Pasta
  • 200 gr buffalo mozzarella
  • 600 gr San Marzano Tomatoes
  • 3 tablespoons (60 gr) of grated Parmigiano Reggiano cheese
  • 1 garlic clove
  • Extra virgin olive oil
  • Dried oregano
  • Fresh basil
  • Salt and pepper
Preparing:
  1. Thiny slice the Mozzarella. Arrange on a plate so that the liquid drains away and store in the refrigerator. Score the bottoms of the tomatoes and blanch in boiling water. Drain after a few seconds and peel. Remove the seeds and dice the pulp. In a frying pan sauté the garlic with 2 tablespoons of olive oil. Remove it as soon as it takes on color and add the tomato pulp. Cook over low heat for about 15 minutes. Add a few basil leaves, a pinch of oregano and pepper to the tomatoes. Cook an additional 5 minutes.
  2. In the meantime boil the pasta in salted water and drain it when cooked al dente. Pour part of the pasta into an oiled oven-safe casserole dish. Top with mozzarella slices, the tomato sauce and grated Parmesan. Repeat with more layers until you finish the ingredients. Top with grated parmesan and bake at 200° C (400 ° F) for 10 minutes.
  3. Allow the pasta to rest for a few minutes and serve hot.
Vegetarian
Preparation Time: 20 minutes
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Sorrentina Style Pasta

Ingredients (Serves 4):
  • 320 gr of Pasta
  • 200 gr buffalo mozzarella
  • 600 gr San Marzano Tomatoes
  • 3 tablespoons (60 gr) of grated Parmigiano Reggiano cheese
  • 1 garlic clove
  • Extra virgin olive oil
  • Dried oregano
  • Fresh basil
  • Salt and pepper
Preparing:
  1. Thiny slice the Mozzarella. Arrange on a plate so that the liquid drains away and store in the refrigerator. Score the bottoms of the tomatoes and blanch in boiling water. Drain after a few seconds and peel. Remove the seeds and dice the pulp. In a frying pan sauté the garlic with 2 tablespoons of olive oil. Remove it as soon as it takes on color and add the tomato pulp. Cook over low heat for about 15 minutes. Add a few basil leaves, a pinch of oregano and pepper to the tomatoes. Cook an additional 5 minutes.
  2. In the meantime boil the pasta in salted water and drain it when cooked al dente. Pour part of the pasta into an oiled oven-safe casserole dish. Top with mozzarella slices, the tomato sauce and grated Parmesan. Repeat with more layers until you finish the ingredients. Top with grated parmesan and bake at 200° C (400 ° F) for 10 minutes.
  3. Allow the pasta to rest for a few minutes and serve hot.