Tomato Basil Penne Pasta

Tomato Basil Penne Pasta

51 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
timbertiger
Recipe by  timbertiger

“A Mediterranean-style family staple.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (51)

Rate This Recipe
stella_illuminata
65

stella_illuminata

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 mozzarella on hand left over from a charity event we made baked ziti for. Since I only had half the amount of tomatoes called for, I added an 8 oz. can of tomato sauce I found in the pantry, and loaded the sauce up with fresh basil instead of just adding it at the end. I used two cups of mozzarella in place of the pepper jack and served this over ravioli instead of penne. Usually I stick to a recipe the first time I make it but I wanted a quick dinner using ingredients I already had, so I changed this a little bit and it came out great. Definitely try this recipe, and don't be afraid of doing a little experimentation. I will be certainly be making this again. Next time I'm going to try the recipe exactly as written, but I'm sure it's great either way!

Chris From Kent, WA
45

Chris From Kent, WA

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 creamy and with just a slight kick due to the pepperjack cheese. It's like a new versions of mac and cheese. You won't be diappointed if you give this recipe a shot.

~NorCal Mom~
36

~NorCal Mom~

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 say it, but the amount of cheese was too much for me, made doing the dishes a bear too trying to get all the cheese off the plates and pans. Next time I make this, which I definitely will, I will use less cheese and more basil. Thanks for the recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 502 cal
  • 25%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 47.1 g
  • 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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