Penne With Basil And Pine Nuts
This recipe for penne pasta with a flavorful white wine sauce is a delightful combination of textures and flavors. Toasted pine nuts add a nutty crunch, while garlic and red pepper flakes infuse the dish with a savory kick. Tossed with Parmigiano-Reggiano cheese and fresh basil, this pasta is a satisfying and delicious option for a cozy meal at home.
— Constant Cookbook
Ingredients
- 2 Tbs. salt, plus more, to taste
- 1 lb. penne
- 1/3 cup pine nuts
- 6 Tbs. olive oil
- 1 cup fine bread crumbs (see note above)
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1/4 tsp. red pepper flakes
- 1/4 lb. Parmigiano-Reggiano cheese, grated
- 2/3 cup slivered fresh basil leaves
- Freshly ground pepper, to taste
Instructions
- <b>Cook the pasta</b>
- Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until the pasta is al dente (tender but firm to the bite), according to the package instructions. Drain the pasta and return it to the pot.
- <b>Prepare the sauce</b>
- Meanwhile, in a large saut&#233; pan over medium-high heat, toast the pine nuts, stirring often, until fragrant and golden, about 2 minutes. Transfer to a small bowl.
- Warm 1 Tbs. of the olive oil in the pan, add the bread crumbs, and stir until toasted and golden, 1 to 2 minutes. Add to the bowl with the pine nuts and stir to mix.
- Reduce the heat to medium and warm 1 Tbs. of the olive oil in the pan. Add the garlic and saut&#233; until fragrant, about 30 seconds. Stir in the wine and red pepper flakes, bring to a boil and simmer until slightly reduced, about 2 minutes.
- <b>Finish the dish</b>
- Add the hot pasta along with the remaining 4 Tbs. olive oil to the wine sauce in the pan and stir to coat the pasta. Add the bread crumb mixture, the cheese and basil and stir to combine. Season with salt and pepper. Divide among shallow bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Simple Suppers,</i> by Melanie Barnard (Oxmoor House, 2007).
Yield
Serves 4.
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