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Penne with Basil and Caciocavallo

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.

Recipe information

  • Yield

    serves 4

Ingredients

3 cups loosely packed fresh basil leaves, torn, plus more for garnish
2 garlic cloves, peeled, crushed with the flat side of a large knife
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
1 pound penne
2 cups grated caciocavallo cheese, plus more for sprinkling and serving
2 1/2 teaspoons cracked black pepper

Preparation

  1. Step 1

    Stir together the basil, garlic, and oil in a serving bowl; let stand 30 minutes. Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Reserve 1/2 cup cooking liquid; drain the pasta.

    Step 2

    Add the hot pasta, cheese, pepper, and reserved cooking liquid to the basil mixture; toss well. Sprinkle with cheese, and drizzle with oil; garnish with basil. Serve with more cheese.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPastaPenneItalianEuropeanBasilHerbs & SpicesParmesanCheeseDairyMainSideDinnerNut FreeVegetarianEasyQuickWeeknight Meals5 Ingredients or FewerSimmerCookbooks
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