Of which 7.4 g sugars and 9.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Baked pasta · Drained mozzarella · Reduced sauce
Allergens gluten, milk
Paccheri alla sorrentina
Baked, with tomato, mozzarella and basil
A Campanian take on gnocchi alla sorrentina, made with paccheri, tomato sauce, mozzarella, Parmigiano and basil, and finished in the oven. The pasta is drained very al dente, the mozzarella is drained and the sauce is reduced; these three choices prevent a watery dish full of broken paccheri.
Ingredients
- 320 g (11½ oz) dried paccheri
- 500 g (1 lb) tomato passata
- 240 g (8½ oz) fresh mozzarella
- 50 g (1¾ oz) Parmigiano Reggiano
- 25 g (1 oz) extra-virgin olive oil
- 6 g garlic
- 12 g fresh basil
- 0.3 g black pepper
- 2 g salt
- water and coarse salt for cooking the pasta, as needed
Method
- Cut the mozzarella into 12 mm cubes and leave in a colander in the fridge for at least 30 minutes. At the end, pat the surface dry and weigh out 240 g.
- Warm the olive oil and garlic over low heat for 2 minutes. Add the passata, salt and half the basil; cook uncovered for 20–25 minutes, until reduced by about a fifth. Remove the garlic.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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