Pasta alla Sorrentina

Method

1. In a pan, heat a drizzle of olive oil and add a garlic clove; sauté for about 1 minute.
2. Add the tomato passata, a pinch of salt, and a few basil leaves. Stir, cover, and cook for about 30 minutes.
3. Meanwhile, grate the Parmesan cheese.
4. Cut the mozzarella into cubes. If it is very watery, let it drain on a colander or clean cloth for about 30 minutes.
5. Cook the pasta in plenty of boiling salted water.
6. When the pasta is almost ready, remove the garlic clove from the sauce.
7. Drain the pasta al dente and add it to the sauce; mix well.
8. Transfer half of the pasta mixture to a baking dish. Top with half of the mozzarella cubes and half of the grated Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan.
9. Bake in grill mode for about 5 minutes, until the cheese is melted and bubbly and the top is crispy.