Margherita Penne
Prep Time
10 min.
Cook Time
13 min.
Serving Size
4-6 servings
This yummy pasta is based on the classic pizza margherita, which is topped with tomato sauce, cheese and fresh basil. Sometimes the simplest things taste the best.
Ingredients
- 12 oz (375 mL) penne pasta
- 2 Tbsp (30 mL) butter
- 4 cloves garlic, minced
- 1 1/2 tsp (7 mL) dried thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) hot pepper flakes
- 2 Tbsp (30 mL) all-purpose flour
- 2 1/2 cups (625 mL) milk
- 2 cups (500 mL) cherry tomatoes, cut in half
- 1/2 cup (125 mL) grated Canadian Parmesan
- 12 1-inch (2.5 cm) mini Canadian Bocconcini
- 1/2 cup (125 mL) fresh basil leaves, thinly sliced
- Canadian Parmesan for serving
Directions
| 1. | In a large pot of boiling salted water, cook pasta for about 11 min or until al dente, or according to package directions. |
| 2. | Meanwhile, in a large pot, melt butter over medium heat. Add garlic, thyme, salt and hot pepper flakes. Cook 1 min. Sprinkle with flour; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. |
| 3. | Drain pasta and return to pot. Pour in sauce; toss, stirring for 1 to 2 min over medium heat to coat the pasta. Stir in Bocconcini, basil and salt to taste, if needed. Serve with grated Parmesan. |
Tips
- Variation: try cubes of Canadian mozzarella instead of bocconcini.
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