Margherita Penne Pasta Reicpe | DFM

Margherita Penne


10 min.


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.


  • 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


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.



  • Variation: try cubes of Canadian mozzarella instead of bocconcini.