Paccheri with tomato basil and mozzarella Sorrentina
Take Sorrento to your kitchen. Make this traditional recipe: Sorrentina Paccheri with tomato basil and mozzarella.
Equipment
- 1 large pot
- 1 medium pot
- 1 medium baking dish
- 1 cheese grater
- 1 knife
- 1 silicone spoon
- 1 pasta ladle
- 1 garlic press
Ingredients
- 250 gr Artisan Paccheri
- 750 ml Italian tomato passata
- 2 cloves garlic
- 2 tbsp Belmorso Extra Virgin Olive Oil 1 lt
- salt and pepper to season
- 1 handful fresh basil
- 1 Mozzarella di Bufala fresh or 2
- 1 block aged parmesan to grate I like to use 12 months aged. It's tastier but not too hard to grate and melt.
Instructions
- Mince the garlic.
- Sauté in your medium pot with a tablespoon of Belmorso EVOO.
- Add the tomato passata.
- Season with salt and pepper, and leave to simmer for 25 minutes over low heat, with the lid on.
- In the meantime, you can start timing yourself to boil the water for the paccheri and cook it, so it's ready with the tomato sauce.
- Once both sauce and pasta have cooked and simmered, take them off the heat, and drain the paccheri, leaving some pasta water aside.
- Add one tablespoon of Belmorso EVOO to your pasta sauce and mix, as soon as you take it off the heat.
- Mix the paccheri with half of the tomato sauce.
- Save the rest of the sauce in a container and freeze to use for your bruschetta, pizza or pasta bakes.
- Take the mozzarella out of the water and break into pieces over the paccheri and tomato. Mix until the mozzarella starts melting.
- Add your basil and mix.
- Now you have 2 options:1. Serve as is with a generous grating of aged parmesan2. Transfer to a baking dish, grate the aged parmesan, and bake it for 10 minutes.Either way is delicious. Buon Appetito!
- PS: If you choose to bake it, you should mix half the mozzarella with the pasta and the sauce and then break the rest on top of the pasta, once you've transferred to the dish.
Notes
The above calories are for a portion of this pasta, with 125 gr of paccheri.