Ingredients:

  • 250g fresh pasta sheets
  • 200g fresh mozzarella cheese, cut into small cubes
  • 50g grated Parmesan cheese
  • 1 egg, beaten
  • 500g ripe tomatoes, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • Fresh basil leaves, about 1 cup, roughly chopped
  • Extra basil leaves, whole for garnish
  • Additional grated Parmesan cheese for garnish

Instructions:

  1. In a mixing bowl, combine the diced mozzarella and grated Parmesan cheese. Set aside.
  2. If using homemade pasta, roll out the dough into thin sheets (about 1-2 mm thick) and cut into rectangles of about 10 cm x 7 cm.
  3. Place a teaspoon of the cheese filling in the center of each pasta rectangle. Brush the edges with the beaten egg.
  4. Fold the rectangle over to create a pocket, pressing the edges to seal.
  5. In a large saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.
  6. Add the chopped tomatoes and cook for about 8-10 minutes, stirring occasionally.
  7. Once the sauce has thickened slightly, stir in the chopped basil and cook for another minute.
  8. Fill a large pot with water, add salt, and bring to a rolling boil.
  9. Gently lower the filled pasta into the boiling water and cook for 3-4 minutes.
  10. Transfer the cooked Sorrentini directly into the sauce pan with the tomato sauce and toss gently.
  11. Serve the pasta in bowls topped with additional basil leaves and a sprinkle of grated Parmesan cheese.