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Categories:Viewed: 35 - Published at: 4 years ago
Ingredients
- 1 pound penne rigate
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 cups loosely packed herb leaves, finely chopped
- 1/2 cup freshly grated Grana, Pecorino or Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
Method
- Cook the pasta in a large pot of boiling salted water until al dente.
- Drain the pasta and return it to the pot.
- Meanwhile, in a medium skillet, heat the oil.
- Add the garlic and cook over moderately high heat, until softened but not browned, about 30 seconds.
- Add the herbs and cook until just wilted, about 1 minute.
- Stir the contents of the skillet into the pasta along with 1/2 cup of the cheese.
- Season with salt and pepper and toss.
- Serve immediately and pass the additional cheese separately.
