Penne with Basil and Caciocavallo

Name: Penne with Basil and Caciocavallo
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

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Author : Martha Stewart

Ingredients

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3 cups loosely packed fresh basil leaves, torn, plus more for garnish2 garlic cloves, peeled, crushed with the flat side of a large knife1/4 cup extra-virgin olive oil, plus more for drizzlingCoarse salt1 pound penne2 cups grated caciocavallo cheese, plus more for sprinkling and serving2 1/2 teaspoons cracked black pepper

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Instructions

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Step 1

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

Step 2

Add hot pasta, the 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.