Tomato Basil Penne Pasta

Tomato Basil Penne Pasta

59
timbertiger 9

"A Mediterranean-style family staple."

Ingredients

45 m servings 502 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  2. Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Footnotes

  • Cook's note:
  • Use 2 tablespoons olive oil if basil oil is unavailable.
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Reviews

59
  1. 86 Ratings

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So delicious and very versatile! I made this last night for dinner modifying it to fit what I had on hand. I had tons of fresh basil, a half a pint of grape tomatoes, and 5 pounds of mozzarell...

I was a little hesitant to try this but it was absolutely delicious and I gave it 5 stars. The only modification I made was that I used 3 tbl. regular olive oil and 1 tbl. dried basil. Very cr...

This is a great pasta dish! I added yellow squash and zucchini (because I do to everything this time of year!), and used plum tomatoes because I didn't have grape. I can't believe I'm going to...