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Penne A La Sorrentina


  • 2 x 180 g of Bocconcini Mini, thinly sliced
  • 350g penne pasta
  • 600g ripe tomatoes
  • 30g Parmesan cheese, grated parmesan
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • Fresh oregano to taste, finely chopped
  • Fresh basil leaves to taste
  • Salt and freshly ground black pepper

Preparation Instructions

To make the sauce

  1. Blanch the tomatoes by plunging into boiling water for a few seconds, then refresh under cold water.
  2. Peel blanched tomatoes, remove seeds and chop coarsely.
  3. Heat oil in a frying pan over medium heat and gently cook the garlic until just brown.
  4. Add chopped tomatoes, salt and black pepper and the oregano and basil leaves.
  5. Cook over medium/high heat for around 15 minutes.

To make the pasta

  1. While the sauce is cooking boil pasta until al dente and pour into a lightly oiled baking dish.
  2. Top the pasta with Galbani Bocconcini Mini, the sauce, then the grated parmesan.
  3. Heat oven to 200°C and bake mixture for approximately 10 minutes or until the Galbani Bocconcini Mini has completely melted and mixed with the tomato sauce.
  4. Serve warm.
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