What a great idea to take the flavours of the margherita pizza (tomato sauce, cheese and fresh basil) and apply it to pasta.
The beloved Milk Calendar turns 50 in 2015. It came out Nov. 15 in the Star and other papers, but you can view it online or order it free from milkcalendar.ca.
Heather Trim, a Toronto food writer and recipe developer, created the recipes. The calendar is put out by the Dairy Farmers of Ontario.
What a great idea to take the flavours of the margherita pizza (tomato sauce, cheese and fresh basil) and apply it to pasta. Bocconcini comes in balls (usually large, cocktail, pearls) or medallions. Use whatever size and shape you like (cut if needed) — this soft, fresh mozzarella will melt into your pasta and make it ooey gooey.
12 oz (375 g) penne pasta
2 tbsp (30 mL) unsalted butter
4 cloves garlic, minced
1-1/2 tsp (7 mL) dried thyme
1/2 tsp (2 mL) kosher salt
1/4 tsp (1 mL) red chili flakes
2 tbsp (30 mL) all-purpose flour
2-1/2 cups (625 mL) milk
2 cups (500 mL) cherry tomatoes, halved
1/2 cup (125 mL) grated parmesan + more for serving
200-g tub cocktail-sized bocconcini cheese (about 19 pieces), drained
1/2 cup (125 mL) packed fresh basil leaves, thinly sliced
In large pot of boiling, salted water, cook pasta until al dente, according to package directions. Drain; return to pot.
Meanwhile, in large pot, melt butter over medium heat. Add garlic, thyme, salt and chili flakes. Cook 1 minute. Sprinkle with flour. Cook, whisking, 1 minute. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thickened. Stir in tomatoes and 1/2 cup (125 mL) parmesan.
Add pasta. Cook over medium heat, stirring, 1 to 2 minutes until well-coated. Stir in bocconcini and basil. Serve topped with extra parmesan if desired.
Makes 6 serving.
Star-tested by Jennifer Bain
Source: Toronto Star