Print Friendly, PDF & Email

Pasta gratinata alla sorrentina (good)

Pasta gratinata alla sorrentina

Let's just say that what I propose is a version poor of the much more famous gnocchi alla sorrentina; and that to make it even simpler and cheaper, it uses kitchen mozzarella instead of the most noble and tasty buffalo mozzarella.

But, like all baked pasta, when it comes to the table, I assure you, it always makes its beautiful effect.
And no one refuses it!

To prepare this pasta quickly, the ideal would be to have a nice tomato sauce but, if it is not ready, it's better to prepare a little more: it will come in handy the next day!

Then, if you want to go big and use the mozzarella di bufala, richer in liquid than the kitchen one, increase the dose per person by a quarter at least.

For the dough, each one regulates itself with the short pasta format it prefers (my versions of the recipes are always very democratic ...); and the same goes for the quantity of tomato sauce with which to season pasta.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

for the sauce (see note):

peeled

can

1

extra virgin olive oil

TS.

2

sugar

pinch (made with three fingers)

1

garlic

cloves

2

salt and pepper

q.s.

basil

bouquet

½

for pasta:

short pasta

g

80

mozzarella for cooking
if you bufala ...

g

40
50

parmesan

q.s.

basil for the final decoration

Ad Lib

Preparation:

Google ads

<

First of all, if we have not already prepared a tomato sauce, prepare a simple and quick one:

lightly brown the two garlic cloves in olive oil, peeled and just crushed with the knife blade, until they release their scent.

Remove the pan from the heat for a moment (we will avoid splashing around the stove) and pour the peeled tomatoes by hand. Return to the heat, adding salt and pepper to taste adding a pinch of sugar and a half bunch of basil after a few minutes.

Continue cooking for another ten minutes, not over: it is a simple sauce that should (should) keep all the flavor of fresh tomatoes, enriched by the aromas of garlic and basil.

(these two aromas will have to be removed from the portion of sauce that will be used to season the pasta ...)

Cook the pasta al dente, drain it and pour it into a pan just greased with olive oil.

Season with the tomato sauce and the mozzarella cut into small cubes and mix.

Sprinkle generously with Parmesan and pass for 5 minutes under the oven grill set to maximum.

Remove from the oven and, if you want to add a more refined touch to the pan, decorate with basil leaves.

(I did not do these pictures: I was hungry and I did not want to wait any longer!)

To serve (wanting directly from the pan to the table) and enjoy this simple but tasty pasta

Bon appetit!

ADVICES AND NOTES:

Google ads

<

  • print pdf Recipe, text only: to print or download.
  • Tomato Sauce: as already written above ... you might as well prepare a little more: it will come in handy the next day!
  • For those who want to do before and do not use the grill, if you use a fresh mozzarella or buffalo, this pasta can be seasoned in a bowl with the sauce and mozzarella and then sautéed until the mozzarella just begins to spin. At that point, out of the fire, sprinkle with Parmesan and serve.

Your comments are welcome!
Leave them in module at bottom of page: