Everyone has probably heard about Gnocchi alla Sorrentina, a typical dish from the beautiful town of Sorrento (Campania region), a yummy first course with potato dumplings, tomato sauce, mozzarella, quickly baked. I adapted this traditional recipe to the Calamaretti (squids), an uncommon shape of Italian pasta that resembles in shape and color the calamari fish rings .
I only used the freshest mozzarella cheese, homegrown basil and organic Italian strained tomatoes. The perfect dish to celebrate the beauty of the summer and to feel like on Italian vacation.
Pair this dish with a Collio Sauvignon or Frascati Superiore white wines.
Servings : 4
Difficulty : easy
Prep Time : 40 min.
Cook Time : 10 min.
9 oz Calamaretti pasta
1 1/2 cup tomato sauce (see the recipe below)
8 oz mozzarella cheese balls, diced
1/4 cup Parmigiano Reggiano, grated
1 sprig of fresh basil, for garnish
For the tomato sauce
24 oz organic strained tomatoes
1/2 small onion, chopped
3 tbsp Extra Virgin Olive Oil
4 fresh basil leaves
salt & pepper, to taste
Preheat oven at 350 F degrees.
Prepare the tomato sauce placing the olive oil and the onion on a medium sauce pan. Sauté until golden then put the strained tomatoes, the basil and adjust the flavor with salt and pepper.
Cover the pan with the lid and cook at very low heat for 30 minutes. Remember to stir frequently.
Cook the Calamaretti pasta on a large pot of salted boiling water, until “al dente” (usually 9 minutes).
Drain the pasta, then return the pasta on the pot and toss with 3/4 of the sauce. Stir until just blended.
On a baking dish, place half of the pasta then add half of the diced mozzarella and sprinkle lightly with Parmigiano cheese. Place over the remaining pasta, pour over the remaining tomato sauce, the mozzarella, sprinkle with Parmigiano and bake for 10 minutes.
Garnish with a sprig of fresh basil and serve hot.
Photo by Ale Gambini