Penne Pasta with Tomatoes and Cheese
Indulge in the comforting simplicity of Penne Pasta with Tomatoes and Cheese, a quick and flavorful dish perfect for busy weeknights or casual gatherings. Featuring tender penne pasta tossed in a rich, garlicky cherry tomato sauce, this recipe shines with its blend of fresh mozzarella and nutty parmesan, creating a creamy, irresistible texture. The aromatic touch of fresh basil leaves adds a pop of freshness, while optional red chili flakes provide a subtle kick for spice lovers. Ready in just 35 minutes, this easy Italian-inspired recipe uses pantry-friendly ingredients like extra virgin olive oil and dried spices, making it both budget-friendly and delicious. Serve it piping hot with extra parmesan and basil for an authentic Mediterranean experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 3 whole garlic cloves
- 200 grams mozzarella cheese
- 50 grams parmesan cheese
- 10 pieces fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, typically 10-12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
While the pasta is cooking, wash the cherry tomatoes and cut them in half. Peel and finely chop the garlic cloves.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet. Season with salt, black pepper, and red chili flakes (if using), and cook for 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
While the sauce is cooking, dice the mozzarella cheese into small cubes and grate the parmesan cheese.
Reduce the heat to low and add the drained pasta to the skillet with the tomato sauce. Toss gently to coat the pasta in the sauce.
Gradually add the diced mozzarella and a few splashes of the reserved pasta water, stirring gently until the cheese begins to melt and form a creamy sauce. Add more pasta water as needed to reach your desired sauce consistency.
Taste and adjust the seasoning if necessary. Remove the skillet from heat and stir in the fresh basil leaves.
Serve the pasta hot, garnished with grated parmesan cheese and additional basil leaves if desired.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 319.3 g | 116% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 11.5 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1897 mg | 146% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
