Sorrentina Pasta (Print-Friendly Version)

# What You'll Need:

→ Pasta

01 - 14 ounces rigatoni or penne

→ Sauce

02 - Chop 28 ounces fresh or canned whole tomatoes
03 - 1 medium onion, chopped small
04 - 2 garlic cloves, minced
05 - 3 tbsp olive oil
06 - Salt and pepper to your liking

→ Cheese

07 - 9 ounces diced mozzarella
08 - 1/4 cup Parmesan, grated

→ Garnish

09 - Basil leaves fresh, as you want

# Step-by-Step Directions:

01 - Fill a big pot with salted water and bring it to a boil. Toss in the pasta and cook until it's just tender. Drain and keep it aside.
02 - Warm the olive oil on medium heat in a big pan. Add the chopped onion and cook until it’s clear and soft.
03 - Stir in the garlic and cook just about a minute. Don’t let it brown.
04 - Add the tomatoes, salt, and pepper. Let everything simmer about 15 to 20 minutes till it thickens up.
05 - Put the drained pasta into the pan and gently toss to cover well with the sauce.
06 - Add the mozzarella chunks and let them melt a bit into the mix.
07 - Tear fresh basil leaves and stir them through. Taste and add more salt or pepper if needed.
08 - Move everything to a baking dish, sprinkle the Parmesan on top, and bake at 350°F (180°C) for 15 to 20 minutes until it’s golden and bubbly.
09 - Take it out of the oven and let it sit a few minutes to soak up the flavors.
10 - Serve with extra basil leaves and a splash of olive oil if you like.

# Helpful Notes:

01 - If you can, grab fresh tomatoes in season or good canned ones anytime for the best taste.

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