If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.
Recipe information
Yield
serves 4
Ingredients
3 cups loosely packed fresh basil leaves, torn, plus more for garnish
2 garlic cloves, peeled, crushed with the flat side of a large knife
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
1 pound penne
2 cups grated caciocavallo cheese, plus more for sprinkling and serving
2 1/2 teaspoons cracked black pepper
Preparation
Step 1
Stir together the basil, garlic, and oil in a serving bowl; let stand 30 minutes. Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Reserve 1/2 cup cooking liquid; drain the pasta.
Step 2
Add the hot pasta, cheese, pepper, and reserved cooking liquid to the basil mixture; toss well. Sprinkle with cheese, and drizzle with oil; garnish with basil. Serve with more cheese.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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