Food & Cooking Recipes Ingredients Pasta and Grains Penne with Basil and Caciocavallo By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Tearing basil for this entree releases its aromatic oils and keeps its color vibrant. the herb steeps with garlic and olive oil before hot penne, pepper, and a traditional, slightly salty Italian cow's milk cheese are tossed in. Ingredients 3 cups loosely packed fresh basil leaves, torn, plus more for garnish 2 garlic cloves, peeled, crushed with the flat side of a large knife ¼ cup extra-virgin olive oil, plus more for drizzling Coarse salt 1 pound penne 2 cups grated caciocavallo cheese, plus more for sprinkling and serving 2 ½ teaspoons cracked black pepper Directions Stir together basil, garlic, and oil in a serving bowl; let stand 30 minutes. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Reserve 1/2 cup cooking liquid; drain pasta. Add hot pasta, the cheese, pepper, and reserved cooking liquid to the basil mixture; toss well. Sprinkle with cheese, and drizzle with oil; garnish with basil. Serve with more cheese. Cook's Notes If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano. Print