A pasta dish featuring the colors and flavors of Italy, Penne Margherita is similar to Pizza Margherita. It combines pasta with green basil and olives, Primasola and Grano Padano D.O.P. and sundried tomatoes.
1 lb. of Penne (rigatoni or other short cut)
2 oz. Villa Reale Green Olive Paté (or a green olive spread)
8 oz. Mrs. Mazzula Italian Sundried Tomatoes, cut into strips
2 oz. Gabriella Primosale Cheese, cut into cubes
2 oz. Gabriella Grana Padano D.O.P., grated
2 Tablespoons Extra Virgin Olive Oil
1 chili pepper, diced (or 1 teaspoon of crushed red pepper)
1/4 cup fresh basil, cut in strips
1 teaspoon freshly ground black pepper
Salt, to taste
Heat the Extra Virgin Olive Oil in a pan over medium high heat. Add the sundried tomatoes and chili pepper and sauté for 2 minutes. Add the Green Olive Paté.
Separately, cook the pasta in boiling, salted water until it is nearly done. Drain the pasta and put in a serving bowl. Pour the sauce over the pasta, add the cubes of Primosale cheese and toss. Add the black pepper and fresh basil and toss. Sprinkle with grated Grana Padano. Serve immediately, or refrigerate and serve as a cold pasta dish.