Penne with Tomatoes and Two Cheeses - Weekend at the Cottage

Penne with Tomatoes and Two Cheeses

Ingredients

Directions

  1. Bring a large pot of salted water to a rolling boil. Add penne and cook for 10 to 12 minutes, or until al dente. Reserve one cup of pasta cooking water. Drain.
  2. Prepare cherry tomatoes, basil, bufala mozzarella and parmigiano reggiano while pasta is cooking. Set aside.
  3. Prepare the sauce while the pasta is cooking. Preheat large skillet over medium-high heat, adding oil and butter. When hot, add garlic and sauté for 3 minutes. Add chili flakes and sauté for 1 minute more. Add cooked pasta and reserved pasta water and cook until the liquid reduces by half.
  4. Transfer pasta and sauce to a medium-sized service bowl, add tomatoes, basil and mozzarella and stir. Add salt and pepper to taste. Sprinkle with parmigiano reggiano and serve immediately with additional grated parmigiano on the side.
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Penne with Tomatoes and Two Cheeses

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A favourite tube shaped pasta tossed with tomatoes, bufala mozzarella and Parmesan, so simple and delicious!

  • clock icon
    30 MIN
  • 4 SERVINGS

One of our most popular weekday meal ideas, this PENNE WITH TOMATOES AND TWO CHEESES is a family favourite!

This recipe has always been a hit with kids. Perhaps we shouldn’t be surprised since it brings together a few of their favourites – pasta, tomatoes and cheese. There’s something extra special about that classic, kid-approved combination and this PENNE WITH TOMATOES AND TWO CHEESES proves it.

This recipe also includes three ingredients they may not be familiar with – garlic, chili flakes and basil. For some kids, the inclusion of these may be a little too much to handle, so feel free to omit them. But don’t worry, it will still taste wonderful.

Here are a few things we learned crafting this PENNE WITH TOMATOES AND TWO CHEESES recipe:

We purposefully picked a favourite one-bite pasta for this recipe, and penne is it. That said, feel free to experiment with others like fusilli, bowties and macaroni. Of course you can use spaghetti or linguine if you’d like but we prefer long noodle-pastas for that call for rich sauces.

The tomatoes used in this recipe are added raw. Because of this, it’s important to look for locally grown, fully ripened ones. They’ll almost dissolve into the warmed pasta and sauce.

While on my trip to Italy, I learned a tip about cooking pasta that’s served me well over the years. A seasoned chef told me to salt pasta water so that it tastes like the sea. Here’s a good rule of thumb – add 1 teaspoon of salt for every litre of water.

This pasta recipe has the most basic ingredients, and the preparation process is completely straightforward. I wish I could share suggestions on what to do with leftovers, but I’ve yet to have any – it disappears soon after it’s made!

If you’re here because you love pasta recipes, we have a few more you might enjoy, like this TOMATO CHICKEN PASTA BAKE, our BUCATINI PRIMAVERA and then this MUSHROOM CARBONARA.

A simple dish that’s perfect for brunch, lunch or dinner – Penne with Tomatoes and Two Cheeses is it!

Penne with Tomatoes and Two Cheeses

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Penne with Tomatoes and Two Cheeses

Ingredients

  • 1 pound penne pasta
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon chili flakes
  • 2 cups cherry tomatoes, halved
  • 12 fresh basil leaves, thinly sliced
  • ½ ball bufala mozzarella, shredded
  • ½ cup parmigiano reggiano, grated
  • 1 cup reserved pasta cooking water
  • salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a rolling boil. Add penne and cook for 10 to 12 minutes, or until al dente. Reserve one cup of pasta cooking water. Drain.
  2. Prepare cherry tomatoes, basil, bufala mozzarella and parmigiano reggiano while pasta is cooking. Set aside.
  3. Prepare the sauce while the pasta is cooking. Preheat large skillet over medium-high heat, adding oil and butter. When hot, add garlic and sauté for 3 minutes. Add chili flakes and sauté for 1 minute more. Add cooked pasta and reserved pasta water and cook until the liquid reduces by half.
  4. Transfer pasta and sauce to a medium-sized service bowl, add tomatoes, basil and mozzarella and stir. Add salt and pepper to taste. Sprinkle with parmigiano reggiano and serve immediately with additional grated parmigiano on the side.

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