Penne Margherita
Servings: 4 to 6
Total Time: 40 minutes
Ingredients
1 pound penne pasta
2 garlic cloves, minced
4 TBSP olive oil, divided
2 TBSP freshly chopped basil
1/2 tsp salt
14-ounce can crushed tomatoes
6 ounces fresh mozzarella, sliced
Directions
1. Preheat the oven to 400°F.
2. Heat 2 TBSP of the olive oil in a large saucepan over medium heat. Add the garlic and stir until fragrant, about 10 seconds. Stir in the tomatoes and salt. Bring to a slight boil then reduce heat to low. Cover and lightly simmer over low heat, stirring occasionally, until pasta is done.
3. Cook the pasta about a minute shy of package directions and drain.
4. Take the sauce off the heat and add the cooked pasta, stir to combine then transfer to an 8x8 (2 quart) baking dish and lay the sliced mozzarella on top. Bake in the preheated oven until cheese is melted, about 10 minutes.
5. Take the pasta out of the oven. Drizzle the remaining 2 TBSP of olive oil over top of the pasta and sprinkle on the freshly chopped basil. Allow to cool for 5 minutes before serving.
2. Heat 2 TBSP of the olive oil in a large saucepan over medium heat. Add the garlic and stir until fragrant, about 10 seconds. Stir in the tomatoes and salt. Bring to a slight boil then reduce heat to low. Cover and lightly simmer over low heat, stirring occasionally, until pasta is done.
3. Cook the pasta about a minute shy of package directions and drain.
4. Take the sauce off the heat and add the cooked pasta, stir to combine then transfer to an 8x8 (2 quart) baking dish and lay the sliced mozzarella on top. Bake in the preheated oven until cheese is melted, about 10 minutes.
5. Take the pasta out of the oven. Drizzle the remaining 2 TBSP of olive oil over top of the pasta and sprinkle on the freshly chopped basil. Allow to cool for 5 minutes before serving.
