: 536 Kcal Preparation
: 20 min Cooking
: 40 min Difficulty
· Fusilli or gnocchi: 320 g
· Tomato puree: 500 g Mozzarella: 125 g
· Extra virgin olive oil Il Cavallino Special Edition: 30 g
· Garlic: 1 clove
· Basil: to taste
· Salt up: to taste
· Parmigiano Reggiano DOP to be grated: 65 g
To prepare the Sorrento pasta, start by preparing the sauce. In a large pan pour the oil and add the peeled garlic clove, fry for 1 minute and then pour the tomato puree.
Season with salt, add a few basil leaves and mix.
At this point cover with the lid and cook for 30 minutes over low heat. At the end of cooking, remember to remove the garlic clove.
Place on the fire to heat a pot full of water that will be used for cooking the pasta and in the meantime take care of cutting the mozzarella into cubes.
When the water has boiled, cook the pasta and drain it al dente, directly into the sauce; stir to mix.
Pour about half of the pasta into a 25 cm diameter pan, so as to make a first layer on it, then add half the mozzarella cubes and sprinkle with a little Parmesan.
Cover with the remaining pasta, then add the mozzarella and finally cover with the Parmesan.
Pass in the oven with the grill mode set for about 5 minutes, until the pasta is well au gratin and the mozzarella melted (if you do not have the grill you can put the pan on the highest shelf and turn the oven on at maximum power, however be careful that it does not burn!).
Garnish your Sorrento pasta with fresh basil and bring to the table immediately!