The Scoop
Tomato Basil Penne Pasta: A cheesy, vibrant dish symbolizing newfound independence.
A week after I aced my driving test, my parents surprised me with my very own set of wheels. That Saturday, feeling invincible, I grabbed my mom's grocery list and her overly zealous enthusiasm about fresh basil. It was the first time I'd ever had the power to choose what ended up in the cart, so naturally, an entire pint of grape tomatoes made their way in just because they looked adorable. Already envisioning a colorful dish, I added in a log of Pepper Jack cheese, thinking the kick might make my pasta a little more memorable.
Sunday afternoon, the kitchen became my playground. I heated basil oil and olive oil together in a large skillet, while relishing that garlicky aroma that could be both comforting and promising. The tomatoes, juicy and halved, sizzled away until they broke down into a saucy paradise. Sprinkling three different cheeses was a bit of my rebellious spirit—I'd been warned by dad never to mix peppery with mozzarella, but the result was too velvety to regret. I learned that day to never skimp on the cheese and, a tip for anyone daring to try this, let it melt beautifully before adding the pasta.
This Tomato Basil Penne Pasta was more than just a meal. It was freedom on a plate, the taste of independence with every cheesy, fresh basil-topped bite. And for anyone wonder, the car still smells like garlic to this day.
Ingredients
- 1 (8-ounce) package penne pasta
- 1 tablespoon basil oil
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pint grape tomatoes, halved
- 1 cup Pepper Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 tablespoon fresh basil, minced
Directions
- In a large pot of boiling water, cook the pasta to al dente, according to the package directions. Drain the pasta.
- Heat the basil oil and the olive oil in a large skillet over medium-high heat.
- Add the garlic to the skillet and cook until it is soft, about 1-2 minutes.
- Add the tomatoes to the garlic, reduce the heat to medium, and simmer the tomato mixture for 10 minutes.
- Stir the Pepper Jack cheese, the mozzarella cheese, and the parmesan cheese into the tomato mixture.
- Once the cheese begins to melt, add the cooked penne pasta to the tomato mixture and stir to combine.
- Sprinkle the fresh basil over the pasta.
- Serve.
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