PENNE RIGATE WITH BASIL

Penne Rigate With Basil image

Provided by Pierre Franey

Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt to taste
3/4 pound penne rigate or any large Italian tube pasta
1 tablespoon olive oil
Pinch freshly grated nutmeg
1 tablespoon butter
1/4 teaspoon red pepper flakes or to taste
Freshly ground pepper to taste
4 tablespoons coarsely chopped basil leaves

Steps:

Bring enough water for pasta to boil in a kettle or large saucepan. When it boils, add salt and the pasta. Bring to a boil again; cook, stirring, for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
Transfer the pasta to the kettle. Then, add the drained liquid along with the olive oil, nutmeg, butter, pepper flakes and salt and pepper to taste. Toss well, and sprinkle with the fresh basil.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 221 milligrams, Sugar 2 grams, TransFat 0 grams