Ingredients
3 cups loosely packed fresh basil leaves, torn, plus more for garnish
2 garlic cloves, peeled, crushed with the flat side of a large knife
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
1 pound penne
2 cups grated caciocavallo cheese, plus more for sprinkling and serving
2 1/2 teaspoons cracked black pepper
Preparation
Stir together basil, garlic, and oil in a serving bowl; let stand 30 minutes. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Reserve 1/2 cup cooking liquid; drain pasta.
Add hot pasta, the cheese, pepper, and reserved cooking liquid to the basil mixture; toss well. Sprinkle with cheese, and drizzle with oil; garnish with basil. Serve with more cheese.
