Penne Pasta With Ginger and Basil
Published August 20, 1991
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt to taste
½ pound penne pasta
2 tablespoons butter
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
⅛ teaspoon hot pepper flakes
¼ cup grated Parmesan cheese
Freshly ground pepper to taste
4 tablespoons chopped fresh basil
Nutritional analysis per serving (4 servings)
44 grams carbs; 22 milligrams cholesterol; 306 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 2 grams fiber; 195 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring enough water with salt to a boil and add the penne. Stir, bring to a boil again, stirring. Cook 10 to 12 minutes or until the pasta is al dente. Drain and reserve ¼ cup of the cooking liquid.
- Step 2
In the same saucepan, melt 1 tablespoon of the butter. Add the ginger, shallots and garlic. Cook briefly until wilted. Add the pasta, the reserved cooking liquid, remaining butter, pepper flakes, Parmesan, salt, pepper and basil. Toss well and serve
Private Notes
Comments
This is not the original Pasta with Ginger and Garlic originally published in Craig Claiborne and Pierre Franey's New New York Times Cookbook (yes, New New). That included vermouth, additional olive oil, and scallions. I am sure this version is tasty but the original was surpassingly excellent!
They also published (1979 New NYT Cookbook, pg 441) a Pasta with Ginger and Garlic. Includes carrot for color. A delicious sauce that we have used since 1979.
For those who are talking about the recipes by Craig Claiborne, Pierre Franey AND Joe Famularo, you can find it here in the NY Times archive. https://www.nytimes.com/1978/06/19/archives/de-gustibus-a-pasta-dish-with-oriental-accent.html
My family likes me to add toasted pine nuts and kalamata olives.
This is not the original Pasta with Ginger and Garlic originally published in Craig Claiborne and Pierre Franey's New New York Times Cookbook (yes, New New). That included vermouth, additional olive oil, and scallions. I am sure this version is tasty but the original was surpassingly excellent!
They also published (1979 New NYT Cookbook, pg 441) a Pasta with Ginger and Garlic. Includes carrot for color. A delicious sauce that we have used since 1979.