Bring a large pot of salted water to a rolling boil. Add your rigatoni or penne pasta, cooking it for 2 minutes less than the package instructions suggest, ensuring it stays al dente. Once cooked, drain the pasta in a colander and set it aside, allowing it to rest while you prepare the sauce.

In a large skillet, heat two tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté it for about 30 seconds, stirring frequently until it becomes fragrant and lightly golden.

Pour in the tomato passata into the skillet, allowing it to merge with the sautéed garlic. Season the sauce with salt and black pepper, stirring well. Let the sauce simmer on low heat for 10 to 15 minutes, stirring occasionally, until it thickens slightly.

While the sauce is simmering, preheat your oven to 400°F (200°C).

Once the sauce has thickened, add the drained pasta to the skillet and gently toss them together until the rigatoni is completely coated in the rich tomato sauce.

Transfer the pasta and sauce mixture to a baking dish or leave it in the skillet if it’s oven-safe. Tear the fresh mozzarella into small pieces and distribute it evenly over the pasta, followed by a generous sprinkling of grated Parmesan cheese.

Place your assembled Pasta alla Sorrentina into the preheated oven. Bake for 15 to 20 minutes, or until the cheese is bubbly and slightly golden on top.

Once baked, remove the dish from the oven and let it cool for a few minutes. Serve hot, garnished with additional fresh basil if desired.