Italian News Headlines 15-06-2024 - 160 earthquakes have hit the Campi Flegrei area of Naples in the last few days, including one measuring 4.4, the strongest to be measured in over 40 years --- The owner of a restaurant in Sorrento, tired of looking for suitable waiters, has bought two robots to serve his customers --- Statistics released for 2022 show Italy produced 40% of Europe's tomatoes --- Jannik Sinner rises to ATP number 3 in the world after his semi-final win in Rotterdam --- Jannik Sinner becomes the first Italian to win the Australian Open tennis tornament --- Italian social media influencer, Chiara Ferragni, is under investigation for fraud over a Christmas Cake sponsorship deal with Italian cake manufacturer, Balocco --- A man and a woman died when their Mercedes SUV broke through the barrier of a car park overlooking Lake Como and plunged 10 metres into the water --- Interbrand, the world's leading brand consultancy, has valued Italy's 'Vespa' at over one billion euros --- Judges in a bomb-proof courtroom in Calabria, have sentenced 200 'Ndrangheta members to more than 2,200 years in prison
Pasta Sorrentina - Pasta from Sorento
Pasta Sorrentina

Ingredients:

Serves 4

  • 320g Fusilli
  • 500g Passata
  • 3 tablespoons extra virgin olive oil
  • Knob of butter
  • 2 cloves of garlic, peeled
  • Sprig of basil
  • 250g Buffalo Mozzarella
  • 75g Parmesan cheese, grated

Method:

  1. Pour the oil into a large pan and add the garlic. Fry over a medium heat for around 2 minutes and then add the sprig of basil.
  2. Turn the heat down slightly and cook until the garlic is nicely brown all over.
  3. Pour over the passata, stir well, turn the heat down to very low, cover with a lid and simmer for 20 minutes.
  4. Remove the garlic and basil.
  5. Boil a saucepan of water and cook the pasta according to the instructions on the packet.
  6. Heat the oven to 200deg C.
  7. Dice the mozzarella into small cubes.
  8. When the pasta is cooked, drain it and then tip into the tomato sauce. Stir well.
  9. Pour half of the tomato sauce and pasta mixture into an ovenproof dish.
  10. Sprinkle half of the mozzarellla cubes and half of the grated Parmesan on top.
  11. Repeat the layers with the remaining ingredients.
  12. Place in the oven and cook for 15-20 minutes until the mozarella is bubbling and brown.

Notes:

From the region of Campania, famous for its buffalo mozzarella and tomatoes, this is a rich, mouthwatering pasta version of Gnocci alla Sorrentina. Be sure to use a good, authentic passata and buffalo mozzarella in order to enjoy this dish at its best.
Other pages you might like
Made in Italy
Newsletter
Enter your email address below to receive our free newsletter, 'I Love Italy'. It provides a captivating glimpse into the allure of 'The Bel Paese', containing extracts from our most recent articles, a window on Italian news, fashion, music and culture, useful information for visiting and living in Italy as well as our latest, delicious Italian recipes.

Subscribers are also entitled to a 10% discount on purchases from our sister-site, Italy Gifts Direct.

We will not use your email address for any other purpose or pass it on to any other organisation and you can unsubscribe from this service at any time.