Sorrentine pasta

Cook the spaghetti ‘al dente’ in a pot of boiling water and a tablespoon of (sea) salt.

Place a frying pan on the stove and add the olive oil along with the finely chopped garlic. Now, gradually heat the olive oil over a low to medium heat.

Add the tin of Elvea Cubetti to the pan with the garlic. Stir the contents of the pan well and make sure the tomatoes get warm.

Put the basil in the pan with the garlic and tomatoes too.

Drain the pasta and add it as well along with the buffalo mozzarella. Mix the spaghetti well.

Spoon the Spaghetti alla Sorrentina into deep plates and grate a generous amount of Parmigiano Reggiano cheese over it and garnish with fresh basil.