Ingredients
- 1 lb penne pasta cooked as directed and drained
- 6 Tbs butter
- 3-4 Tbs garlic minced (about a bulb or 10-12 cloves)
- 1/2 tsp red chili flakes add more or less for spiciness desired
- 1 pint cherry tomatoes cut in half if desired
- 1/2 cup fresh basil chiffonade (cut into thin ribbons)
- parmesan cheese to taste
- salt and pepper to taste
Method
- Cook pasta as directed on package. Drain well.
- While pasta is cooking, in a large skillet add butter and heat over medium heat. When butter begins to turn light brown (this only takes a few minutes), add garlic and red chili flakes. Cook for 1 to 2 minutes.
- Add penne pasta and toss. Add tomatoes and basil.
- Salt and pepper to taste.
- Serve with parmesan cheese.