Begin by bringing a large pot of heavily salted water to a rolling boil. Add 400g of penne or rigatoni and cook until al dente, approximately 8 to 10 minutes. Once done, drain the pasta in a colander, reserving a cup of the pasta water for later use, and set aside.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add one finely chopped medium onion and sauté for about 3-4 minutes, until the onion turns translucent and fragrant.

Next, stir in 2 minced garlic cloves into the skillet. Cook for about 1 minute, just until the garlic becomes fragrant, but be cautious not to let it brown.

Pour in 800g of canned whole or chopped fresh tomatoes, and season the mixture with salt and pepper to taste. Allow the sauce to simmer uncovered for 15-20 minutes, stirring occasionally.

Once the sauce has thickened up beautifully, introduce the drained pasta to the skillet. Gently toss the pasta in the tomato sauce, ensuring each piece is well-coated.

Stir in 250g of diced mozzarella cheese, letting it melt slightly into the warm pasta and sauce.

Before serving, add a handful of fresh basil leaves to the mixture and stir gently. Taste the dish and adjust the seasoning with more salt and pepper if necessary.

For an added layer of flavor, preheat your oven to 180°C (350°F). Transfer the pasta mixture to a baking dish and sprinkle 50g of grated Parmesan cheese on top. Bake for 15-20 minutes until the cheese is bubbly and golden.

After baking, let your Pasta alla Sorrentina rest for about 5 minutes.

Finally, serve your warm Pasta alla Sorrentina garnished with additional basil leaves and a drizzle of olive oil if desired.