Pasta à la Sorrentina is a delicious baked dish, a variant of the classic Gnocchi à la Sorrentina, typical of Campanian cuisine, namely of Sorrento, hence its name! In this case made with pasta, fresh tomato sauce, fiordilatte mozzarella, basil and parmesan. Few, simple ingredients, which are first creamed in the pan, then moved to an oven dish for baking for a few minutes, forming that roast, stringy crust that is typical of this dish – an unparalleled feast!
- 320 g Sgambaro Yellow Label Fusilli
- 700 g San Marzano tomato purée
- 3 spoonfuls extra virgin olive oil
- fresh basil
- 350 – 400 gr perfectly drained fiordilatte or mozzarella
- 4-5 spoonfuls of parmesan cheese or grana
Prepare the tomato sauce. Pour the sauce into a large pan, add fresh basil and 3 spoonfuls of oil.
Cook on a low heat and stir every now and again for about 20 minutes. Add the salt in the end. You must obtain a thick and rich sauce, yet tasty and delicate.
Cook the fusilli till half done in plenty of water with coarse salt.
Drain them, put them back in the pot and add 2 – 3 ladles of warm sauce, Stir gently, add half of the mozzarella, 2 spoonfuls of parmesan cheese and basil.
Set back on the heat, cream for 1 minute.
Now transfer to an oven dish, add more sauce, leaving a little aside for topping, add parmesan, basil, mozzarella, (leave a little aside for topping) stir gently and finish up with a last layer of sauce, mozzarella and basil.
Add 1 teaspoon of oil, basil.
Bake at 180° for about 10 minutes, then raise to 200° with the grill on for about 5 – 8 minutes.
Recipe by Simona Mirto (FB and IG @tavolartegusto)