Penne with basil and caciocavallo

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.

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

• Stir together the basil, garlic, and oil in a serving bowl; let stand 30 minutes. Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Reserve ½ cup cooking liquid; drain the pasta.
• Add the hot pasta, 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.

SERVES 4