Penne alla sorrentina

Ingredients

• 350 g penne ziti lisce dei Campi
• 200 g Buffalo mozzarella
• 600 g San Marzano tomatoes
• 60 g grated parmesan
• 1 clove garlic
• Extra-virgin olive oil
• Oregano
• Basil
• Salt
• Pepper

Instructions

Slice the mozzarella into thin slices. Blanch and peel the tomatoes, remove their seeds, and cut them into small cubes. Heat the olive oil in a pan and lightly brown the garlic. Once golden, remove the garlic, add the tomatoes, and cook over low heat.
After fifteen minutes add a few basil leaves, a pinch of oregano, and salt and pepper to taste. Let cook another five minutes. At the same time, cook the penne in a generous amount of salted water until al dente. In an oven-proof dish place the pasta first, then the mozzarella, then the tomato sauce, and lastly the parmesan cheese. Bake for ten minutes at 200°C and serve hot.

Difficulty Level: medium Appreciation: Time for preparation: 20 minutes Cooking time: 25 minutes Share: 4 persons