Bring a large pot of salted water to a boil over high heat. Once boiling, add the rigatoni or penne pasta and cook for 2 minutes less than package instructions, aiming for an al dente texture. Drain the pasta in a colander, shaking off excess water, and set it aside while you prepare the sauce.

In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring often to prevent burning. Carefully pour in the tomato passata, sprinkle with salt and pepper, and let it simmer for 10-15 minutes, stirring occasionally. Add half of the torn basil leaves just before the sauce is removed from heat for a burst of fresh flavor.

Once the sauce has thickened and the flavors melded beautifully, add the drained pasta to the skillet. Gently toss everything together until each piece of pasta is evenly coated in the rich tomato sauce.

Preheat your oven to 400°F (200°C). If your skillet is oven-safe, you can leave the pasta and sauce mixture as is; otherwise, transfer it into a suitable baking dish. Evenly distribute the torn mozzarella over the top, followed by the grated Parmesan and any leftover basil.

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese bubbles and the top becomes a lovely golden-brown.

Once baked, carefully remove the dish from the oven and let it cool for a minute. Serve your Pasta alla Sorrentina hot, garnished with additional fresh basil if desired.