Took a few minutes yesterday to whip up a sublimely simple dish — Hot penne pasta with Roasted Garlic Basil Parsley Banner Butter!
Start with Banner Butter (of course) — 2 tablespoons
7 oz of Penne Pasta (a little less than half a box)
2 cloves of fresh garlic
2 tablespoons of a nice Parmesan cheese
2 tablespoons of extra virgin olive oil
2 to 3 teaspoons of fresh cracked black pepper
1 and ½ tablespoons of kosher salt for the water the pasta cooks in
Ok maybe I used a bit more butter than 2 tablespoons but hey…
Bring a pot of well salted water to a rolling boil.
Reduce the heat to medium and add pasta and two cloves of garlic (crushed, which the side of a large knife blade, skin on). Cook the pasta at a simmer with the top of the pot slightly ajar.
Cook until the penne is al dente (around 8-10 minutes).
When cooked, drain the pasta and the garlic cloves into a colander, reserving a cup or so of the cooking liquid (the gravy!). Go ahead and squeeze the garlic cloves out of their skins at this point.
Pour the hot penne and garlic back into your cooking pot along with a quarter cup of the reserved liquid.
Add in our Roasted Garlic butter along with the olive oil and stir together until the butter is melted.
Now, pour the pasta into a bowl, add the Parmesan cheese and cracked pepper and enjoy!
Oh, diced tomatoes, sauteed mushrooms, and/or a bit of lemon juice or balsamic vinegar are nice, quick additions if you want to dial things up…