Margherita Penne Pasta made with fresh tomatoes, basil, and a cheesy milk based sauce is an easy recipe the whole family will love! I like how I can have this on the table in under 30 minutes! Many times the simplest recipes taste the best!

My Margherita Penne Pasta recipe is a creamy pasta inspired by the classic pizza Margherita which is traditionally topped with cheese, fresh basil, and a homemade tomato sauce. It is simple, fresh, and delicious!

The secret to simple recipes like this Margherita Penne Pasta or pizza Margherita is to use the freshest and best ingredients you can find! Your taste buds will thank you!

Start your noodles first. Bring a large pot of water to a boil and add a tablespoon of kosher salt along with 1 lb of Penne pasta. Boil according to the package directions for al dente pasta.

While the pasta is cooking, melt 2 tablespoons unsalted butter in a skillet over medium heat. Add 1 tablespoon of freshly minced garlic, 1 teaspoon of fresh thyme leaves, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of hot pepper flakes. Cook, stirring, for about 30 seconds to a minute. The mixture will give off a wonderful aroma and then sprinkle with 2 tablespoons all-purpose flour. Whisk to form a paste.

Slowly whisk in 2 1/2 cups whole milk.

TIP: Be sure to use fresh, whole milk. It is important for flavor and texture. Buy the best quality milk available to you and make sure it is whole milk for best results.

Bring the milk mixture to a slow boil and then reduce the heat to mid-low and continue cooking, while whisking, until the sauce is smooth and thickened. About 5 minutes. Add 1/4 teaspoon freshly cracked black pepper (or white pepper if you prefer). Give it a taste and adjust the seasonings to your liking.

Once the sauce is thickened to your liking, remove the skillet from the heat and add 1/2 cup grated Parmesan-Reggiano cheese. Stir to melt and combine.

When the pasta is done to your liking, drain it and return it to the pot. Pour the sauce over the pasta...

and stir to coat the pasta with the sauce.

Add 2 cups grape tomatoes (halved), 12-15 Mozzarella balls, and 1/2 cup thinly sliced basil leaves Stir to combine.

TIP: Be sure to use fresh basil in this recipe! Dried basil tastes nothing like the fresh stuff and will ruin the end result. Fresh basil and whole milk make all the difference. Trust me on this one!

Enjoy!

Margherita Penne Pasta

By Life Tastes Good
Published 06/05/2016

Margherita Penne Pasta made with fresh tomatoes, basil, and a cheesy milk based sauce is an easy recipe that's on the table in under 30 minutes!

Ingredients

• 1 pound Penne pasta
• 2 tablespoons unsalted butter
• 1 tablespoon freshly minced garlic
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon hot pepper flakes
• 2 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/4 teaspoon freshly cracked black pepper (or white pepper if you prefer)
• 1/2 cup grated Parmesan-Reggiano cheese
• 2 cups grape tomatoes, halved
• 12-15 Mozzarella balls
• 1/2 cup thinly sliced, fresh basil leaves

Instructions

1. Start your noodles first. Bring a large pot of water to a boil and add a tablespoon of kosher salt along with 1 lb of Penne pasta. Boil according to the package directions for al dente pasta. About 10-11 minutes.
2. While the pasta is cooking, melt 2 tablespoons unsalted butter in a skillet over medium heat. Add 1 tablespoon of freshly minced garlic, 1 teaspoon of fresh thyme leaves, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of hot pepper flakes. Cook, stirring, for about 30 seconds to a minute. The mixture will give off a wonderful aroma and then sprinkle with 2 tablespoons all-purpose flour. Whisk to form a paste.
3. Slowly whisk in 2 1/2 cups whole milk.
4. Bring the milk mixture to a slow boil and then reduce the heat to mid-low and continue cooking, while whisking, until the sauce is smooth and thickened. About 5 minutes. Add 1/4 teaspoon freshly cracked black pepper (or white pepper if you prefer). Give it a taste and adjust the seasonings to your liking.
5. Once the sauce is thickened to your liking, remove the skillet from the heat and add 1/2 cup grated Parmesan-Reggiano cheese. Stir to melt and combine.
6. When the pasta is done to your liking, drain it and return it to the pot. Pour the sauce over the pasta and stir to coat the pasta with the sauce.
7. Add 2 cups grape tomatoes (halved), 12-15 Mozzarella balls, and 1/2 cup thinly sliced basil leaves. Stir to combine and enjoy!
   
   TIP: Be sure to use fresh basil in this recipe! Dried basil tastes nothing like the fresh stuff and will ruin the end result. Trust me on this one!

Yield: 4-6 Servings
Prep Time: 10 mins.

Cook time: 15 mins.
Total time: 25 mins.

Tags: Margherita Penne Pasta, Easy Recipe, Fresh Ingredients, Milk, Pizza Margherita, Under 30 Minutes, Cheese, Pasta, Vegetables, Fresh Herbs

Visit Life Tastes Good's Pasta page for more easy pasta recipes