Silky tomato sugo, basil perfume, and molten mozzarella: a baked pasta that tastes like the Gulf of Naples at golden hour. This haute approach focuses on sauce reduction, moisture control, and clean layering for a gratin that’s lush—never watery.
Recipe video
Mise en place (set yourself up for speed and control) Drain and dice the mozzarella into small cubes; spread on paper towel to blot excess moisture—this is the #1 critical point for avoiding a soupy bake. Hand-crush tomatoes into a bowl (keep juices). Peel garlic and lightly crush with the flat of a knife. Pick basil leaves; keep small leaves whole for finishing, tear larger ones (tearing releases aroma gently). Grate Parmigiano. Lightly oil a small baking dish. Preheat oven to 220°C / 430°F (or your hottest “bake” setting).
Build the sugo (slow flavor, clean texture) Warm olive oil in a wide pan over medium-low heat. Add crushed garlic; let it gently sizzle 30–60 seconds—fragrant, not browned (brown garlic = bitterness). Add crushed tomatoes with their juices. Season with salt and pepper. Simmer uncovered 12–18 minutes, stirring occasionally, until thick and glossy. The sauce should coat a spoon and leave a brief trail when you drag a spatula through it. Tear in most of the basil at the end (heat too early dulls basil).
Pasta water + timing (the bake finishes the job) Bring a large pot of water to a rolling boil; salt it generously until it tastes like the sea. Cook cavatelli 1–2 minutes less than package directions (very al dente). Reserve 120 ml / 4 fl oz pasta water, then drain. Critical point: undercooking is intentional—overcooked pasta collapses after baking.
Marry pasta and sauce (emulsion, not soup) Return the pan with sugo to medium heat. Add drained cavatelli and toss 30–60 seconds so each piece is lacquered. Add a splash of reserved pasta water only if needed (you want creamy movement, not a loose pool). Turn off heat. Taste—this is your last clean chance to balance salt and pepper before cheese enters.
Layer for a refined gratin (structure = elegance) Spoon a thin layer of sugo-coated pasta into the baking dish. Scatter a third of the mozzarella and a light snowfall of Parmigiano. Repeat two more times, finishing with Parmigiano on top (and optional Pecorino). Keep the final layer relatively dry—avoid dumping leftover liquid on top; it steams instead of gratinates.
Bake + finish (melt, blister, rest) Bake 10–12 minutes until bubbling at the edges. Switch to broil/grill for 1–2 minutes to spot-char the top (watch constantly). Rest 3 minutes—this sets the sauce and prevents a runny first scoop. Finish with fresh basil leaves and a thread of olive oil.
Plate like a trattoria in evening wear Use a warm spoon to lift portions cleanly. Add a small basil crown, a pinch of Parmigiano, and (optional) a micro-grate of lemon zest for Sorrento brightness—tiny amount, never “lemon pasta.” Type of dish Baked pasta (Italian primo) — Campania / Sorrento-inspired.
