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Baked Pasta with Tomatoes and Fresh Mozzarella
In Sorrento, located just south of Naples, pasta paired simply with fresh, quick-cooked tomatoes, creamy mozzarella and aromatic basil is a staple. The dish showcases the region’s tomatoes, which are famously sweet, meaty and juicy. In this baked noodle dish, inspired by classic pasta alla sorrentina, we use cherry (or grape) tomatoes for year-round availability as well as canned whole tomatoes, enhanced with a small amount of sugar to mimic the sweetness of summer-ripe pomodori. After roasting in olive oil and butter until bubbly, the garlicky tomatoes are tossed with pasta, plus mozzarella and Parmesan, then baked just until the cheeses melt. The result is rich and comforting, but also vibrant and fresh, especially when topped with bright, herbal basil. Be sure to use fresh mozzarella, the milky-white high-moisture type often sold packed in water. We also like to finish the dish with a sprinkle of flaky salt.
4 to 6
Servings
50 minutes
25 minutes active
Ingredients
-
1
pound rigatoni, ziti or penne pasta
-
Kosher salt
Directions
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01Heat the oven to 425°F with a rack in the middle position. In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Drain and set aside.
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