Penne Rigate With Basil

Name: Penne Rigate With Basil
Total time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: Salt to taste; 3/4 pound penne rigate or any large Italian tube pasta; 1 tablespoon olive oil; Pinch freshly grated nutmeg; 1 tablespoon butter; 1/4 teaspoon red pepper flakes or to taste; Freshly ground pepper to taste; 4 tablespoons coarsely chopped basil leaves

By Pierre Franey

Total Time: 20 minutes
Rating: 4(7)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

Salt to taste
¾pound penne rigate or any large Italian tube pasta
1tablespoon olive oil
Pinch freshly grated nutmeg
1tablespoon butter
¼teaspoon red pepper flakes or to taste
Freshly ground pepper to taste
4tablespoons coarsely chopped basil leaves

Ingredient Substitution Guide

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Preparation

Step 1
Bring enough water for pasta to boil in a kettle or large saucepan. When it boils, add salt and the pasta. Bring to a boil again; cook, stirring, for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve ¼ cup of the cooking liquid.
Step 2
Transfer the pasta to the kettle. Then, add the drained liquid along with the olive oil, nutmeg, butter, pepper flakes and salt and pepper to taste. Toss well, and sprinkle with the fresh basil.