Description
This easy, penne pasta recipe is all about the sauce! Cherry tomatoes simmer in a combination of olive oil, butter, and garlic until juicy and sweet. It’s the perfect, weeknight meal.
Ingredients
- 1 lb penne pasta
- 2 tbsp olive oil
- 6 tbsp butter
- 2 garlic cloves, thinly sliced
- 3 pints (2 1/4 lbs) sweet cherry or grape tomatoes
- ground Parmesan cheese, to taste
- large handful of fresh basil leaves
- Salt & pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Do not drain.
- Meanwhile, halve the cherry tomatoes; set aside.
- In a large skillet, melt the butter, olive oil and garlic over medium heat. Cook the garlic for 30 seconds.
- Add the tomatoes. Season with salt and pepper. Simmer, stirring occasionally, until the tomatoes release their juice and the sauce thickens slightly, about 5-7 minutes (I use this time to thinly slice the basil into ribbons). Add a handful of ground Parmesan cheese to taste, and stir will to combine.
- At this point, the pasta should be done. Using a fine mesh strainer, scoop out the pasta and add it directly to the pan. It’s OK if some of the water clings to the pasta. Stir well to coat. Note: if the sauce is too thick, add a splash of the pasta cooking water to loosen the texture.
- Add the basil.
- Taste, and season with more salt and pepper if needed.
- Portion the penne pasta into bowls. Garnish with extra Parmesan cheese, black pepper and a drizzle of olive oil to serve.
