Herbed macaroni parmesan

Published On: Mar 25 2013 01:47:14 PM EDT
Updated On: Aug 29 2013 06:17:32 AM EDT
Penne pasta

loleia/SXC

Makes 4 servings

This very simple dish is one of my favorite "emergency" dinners that I make when time is especially limited. Use short cuts or strands of other Italian pastas you might have on hand. When time permits, I expand on the simple recipe and add other vegetables, such as strips of grilled portobello mushrooms.


8 ounces elbow macaroni
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
1 plum tomato, cut into ½-inch cubes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh flat-leaf parsley
Dash of salt, or to taste
Dash of freshly ground pepper, or to taste

Bring a large pot of water to a boil over high heat; add the macaroni. When the water returns to a boil, stir occasionally to separate the macaroni. Reduce the heat to medium-high and cook until al dente, about 6 to 8 minutes, or according to package instructions.

When the macaroni is done, drain well; return to the pot. Add the butter; stir until it melts. Add the remaining ingredients and toss. Taste and adjust the seasoning.

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