Traditional Pasta alla Sorrentina

MAKE THE TOMATO SAUCE

1. To prepare pasta alla sorrentina, start with the tomato sauce. In a saucepan, sauté a whole, peeled clove of garlic in extra virgin olive oil for about a minute.
2. Add the tomato and a few fresh basil leaves. Stir and add salt to taste.
3. Allow the tomato sauce to simmer over a low heat for about 20 minutes.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta. The cooking time for short pasta is 8 to 14 minutes, depending on the thickness and brand.
5. While the sauce and pasta are cooking, dice the mozzarella cheese.
6. It is very important to dry the mozzarella well. You can drain the liquid by placing the mozzarella in a colander about an hour before. You can also blot the mozzarella with paper towels.

SEASON THE PASTA

1. Drain the pasta al dente directly into the saucepan. Remember to remove the clove of garlic from the sauce, or if it is very cooked, you can crush it with a fork and melt it in the sauce. Stir well to incorporate the pasta evenly into the sauce.

MAKE LAYERS

1. Pour about half of the pasta into a baking dish. This will form the first layer of pasta. Place about half of the mozzarella cubes and grated Parmigiano cheese on top of the pasta.

BAKE AND SERVE

1. Cover with the remaining pasta, then add more mozzarella and finally other Parmigiano Reggiano, a few basil leaves and a drizzle of oil.
2. Bake in a ventilated oven on the middle rack at 200°C (392°F) for about 15 minutes. Bake until the pasta alla sorrentina is golden brown on top, the crust is crisp and the mozzarella is stringy.
3. Remove from the oven, garnish with fresh basil and serve immediately.