First courses
Pasta alla sorrentina with Minnelea basil Sugo
Pasta alla sorrentina brings the flavours of Sorrento's gnocchi to a plate of short pasta: tomato, basil and stringy mozzarella. With Minnelea Sugo al Basilico, already cooked with passata, extra virgin olive oil, onion and basil, everything is done in the pan in a quarter of an hour; if you like a golden crust, slide it under the grill for two minutes.
Method
- Cut the mozzarella into cubes and leave it to drain in a sieve while you prepare the rest. Bring the pasta water to the boil and salt it.
- In a wide pan, warm the Sugo al Basilico over a low heat for 5 minutes with a few basil leaves torn by hand.
- Cook the pasta and drain it very al dente, keeping a ladle of cooking water aside. Toss it in the sauce for a minute, with a splash of water if needed.
- Turn off the heat, add the mozzarella and Parmesan and stir: the mozzarella should soften and start to string. For the baked version, transfer to a dish and put it under the grill for 2–3 minutes. Serve with the remaining basil.
Minnelea products for this recipe
The preserves used in this recipe.
If the mozzarella goes in with the heat on, it sticks to the pan and turns rubbery. The baked version is the closest to gnocchi alla sorrentina. The recipe contains wheat and milk.