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