I like to make this in the summer with fresh basil and cherry tomatoes from my garden. I wouldn't make it any other way than with fresh garden ingredients. As long as I'm putting in my two cents, don't use canned parmesean. Ever. Go get yourself a really good hand grinder and buy your parmesean in a wedge and grate it yourself. You'll think you're as cool as the waiters in Olive Garden and you'll appreciate the taste!
Ingredients:
1 (8 oz) package penne pasta
1 Tbsp basil oil
1 Tbsp olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesean cheese
1 Tbsp minced fresh basil (gotta use fresh, don't try it with dry basil)
Directions:
- 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.
- 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.
