Paccheri alla Sorrentina

Paccheri alla Sorrentina is a typical dish from Campania, famous for its rich flavor and the simplicity of its ingredients. Here is the recipe:

Ingredients

• 400 g of paccheri
• 600 ml of tomato puree
• 2 cloves of garlic
• Fresh basil
• 250 g of buffalo mozzarella (or fior di latte), diced
• 100 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• Sugar as needed (to adjust the acidity of the tomato)

Preparation

1. In a large pan, heat the extra virgin olive oil and lightly fry the garlic cloves.

2. Add the tomato puree and cook on a medium-low heat. Season with salt, pepper, and a pinch of sugar if needed. Add basil leaves to taste.

3. Cook the sauce for about 15-20 minutes until it thickens slightly.

4. Meanwhile, bring a large pot of salted water to a boil and cook the paccheri according to the package instructions until al dente.

5. Drain the pasta and reserve some of the cooking water.

6. Mix the paccheri with the tomato sauce, adding a little bit of the cooking water if necessary to make the dish creamier.

7. Incorporate the mozzarella and half of the Parmesan into the paccheri, mixing well until the mozzarella begins to melt.

8. Transfer everything to an ovenproof dish, sprinkle the rest of the Parmesan on the surface, and bake in a preheated oven at 200°C for 10-15 minutes or until a golden and crispy crust forms.

9. Serve the Paccheri alla Sorrentina hot, garnished with a few fresh basil leaves.

It’s a dish that comforts the palate with its combination of pasta, sauce, and the unmistakable stringiness of the mozzarella. Enjoy your meal!