In a large pot, bring salted water to a rolling boil. Add your rigatoni or penne pasta and cook it for 2 minutes less than the package instructions suggest, typically about 7-8 minutes for al dente. Once done, drain the pasta well and set it aside.

Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add minced garlic and sauté it for about 30 seconds, until fragrant but not browned. Stir in the tomato passata, then season with salt and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally, and mix in half of the torn basil leaves.

Once the tomato sauce has thickened slightly, gently toss the drained pasta into the skillet. Ensure each piece is well-coated in the rich sauce.

Preheat your oven to 400°F (200°C). Gather your oven-safe baking dish.

Transfer the pasta mixture into your baking dish, spreading it out evenly. Tear fresh mozzarella over the top, and finish with a sprinkling of grated Parmesan cheese and the remaining basil leaves.

Place the baking dish in the preheated oven and cook for 15-20 minutes, or until the cheese is bubbling and golden brown.

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