PENNE PASTA with TOMATO! Kid approved!

Cut the caps off the cherry tomatoes, split them in two, and reserve them to the side.

Take about 12 leaves of fresh basil and do a chiffonade, cutting them into fine strips.

Grate about half of a ball of mozzarella using a box grater.

Grate a big hunk of parmesan cheese.

Bring a pot of water to a boil, add salt, and then add the penne pasta.

Cook the pasta for about 12 minutes.

Before draining the pasta, reserve 1 cup of the pasta water.

In a large skillet, add 2 teaspoons of vegetable oil and 2 tablespoons of butter and allow them to melt together.

Add 4 finely sliced cloves of garlic to the skillet and 1 teaspoon of chili flakes, adjusting the amount of chili flakes if necessary.

Once the oil is hot and the garlic is toasting, strain the pasta and add it to the skillet along with the reserved pasta water.

Stir the pasta and allow it to simmer until most of the liquid is reduced.

Transfer the cooked pasta and sauce into a bowl and toss in the cherry tomatoes, basil, mozzarella, and a generous helping of parmesan cheese.

Give everything a stir and finish off with some fresh ground black pepper.

Equipment Needed

Spice Level: