Penne Pasta Recipe
with a choice of either butter & Parmigiano Reggiano or freshly made pomodoro sauce
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Ingredients
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Pasta
Butter & Parmigiano Reggiano
Pomodoro Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt to the boiling water.
- 2
Cook Penne
Add 2 cups of penne pasta to the boiling water. Cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside.
Preparing Butter & Parmigiano Reggiano
- 4
Melt Butter
In the same pot used for the pasta, add 2 tbs of unsalted butter over low heat.
- 5
Combine Pasta and Cheese
Once the butter has melted, add the drained penne pasta back into the pot. Sprinkle in 1 cup of grated Parmigiano Reggiano cheese and stir until the pasta is well coated in the butter and cheese.
Making Pomodoro Sauce
- 6
Sauté Garlic
In a saucepan, heat 2 tbs of olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
- 7
Add Tomatoes
Pour in 1 can of whole tomatoes, crushing them with a spoon as you add them. Stir to combine.
- 8
Season the Sauce
Add 10 fresh basil leaves, 1 tsp of salt, and 1 tsp of black pepper. Simmer for 15 minutes, stirring occasionally.
- 9
Combine with Pasta
Once the sauce has thickened, pour it over the drained penne pasta and toss to combine.
