Penne Pasta With Ginger and Basil
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt to taste
- ½pound penne pasta
- 2tablespoons butter
- 1tablespoon finely chopped fresh ginger
- 2tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- ⅛teaspoon hot pepper flakes
- ¼cup grated Parmesan cheese
- Freshly ground pepper to taste
- 4tablespoons chopped fresh basil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
306 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 195 milligrams sodium
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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- 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
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Cooking Notes
Roald
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!
David Currier
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.
NJS36
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
Fred
My family likes me to add toasted pine nuts and kalamata olives.
Roald
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!
David Currier
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.
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