Sorrentine pasta: the recipe for the first stringy and irresistible gratin

There Sorrentine pasta it’s a first inspired by the recipe for gnocchi alla sorrentina, typical of the kitchen bell. A dish garnished with a few simple ingredients, namely pasta, tomato paste, parmesan and mozzarella, which, once au gratin in the oven, will become crispy on the surface and stringy in the heart.

From easy execution, simply cook the tomato puree with garlic and extra virgin olive oil until particularly thick and full-bodied; the pasta, cooked in salted water then drained al dente, is seasoned with the resulting sauce and poured into an ovenproof dish, alternating with layers of diced mozzarella and grated cheese.

The last step in the oven will give us a golden dish with an irresistible gratin on the surface, to be served hot for a sunday lunch family, a festive occasion or a special dinner with friends. You can prepare it comfortably in advance: the rest, in fact, will allow the flavors to amalgamate and intensify further.

For best results, choose an excellent sauce, preferably tomato sauce St. Marzano, and a little mozzarella which must be well drained and wiped with absorbent paper. We have chosen to use the rigatoni as a pasta format, perfect for containing the delicious and fragrant sauce, but you can choose the type you prefer: the important thing is that it is short.

Learn how to make sorrentine pasta by following the step-by-step procedure and tips. Also try the baked pasta and pasta a la Norma.

How to prepare sorrentine pasta

Brown the garlic clove in a pan with extra virgin olive oil 1.

Pour the tomato puree 2.

salt rule 3 and cook over low heat for about 20 minutes. Meanwhile, boil the pasta in plenty of salted water, respecting the cooking times indicated on the package.

Fresh basil fragrance 4.

Remove the water from the mozzarella and pat them dry with paper towel 5.

Spread a few tablespoons of sauce on the bottom of a baking dish 6.

Drain the pasta and season with the rest of the prepared sauce 7.

Pour half of the pasta into the mold 8.

Add half of the mozzarella cut into small pieces 9.

Sprinkle with half the grated parmesan ten.

Cover with a second layer of pasta 11.

Garnish with the remaining mozzarella and Parmesan 12. Bake au gratin in a preheated oven at 200°C for 15-20 minutes.

When the surface is golden, remove the pasta from the oven and serve it warm and stringy 13.

Advice

If you want, you can also add some to the sauce desalted capers, well-drained anchovy fillets in preserving oil or black olives. If you don’t have fresh basil available, you can also use some.dried oregano.

Come form of pasta you can also use paccheri, half sleeves or another short variety of your liking.

To make the dish even richer and more substantial, you can add cubes of cooked ham (or other salami), provola or smoked scamorza.

storage

Sorrentine pasta can be stored in the refrigerator, tightly closed in an airtight container, for approx. 2 days.