Pipe Rigate al Basilico

Name: Pipe Rigate al Basilico (Pipe Rigate with Basil and Cheese)
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: salt and pepper; 25 g (1 oz) parmesan cheese, grated; salt and pepper; 50 g (2 oz) fresh basil, chopped coarsely; 25 g (1 oz) pecorino Romano cheese, grated; 100 ml (3½ fl oz) extra-virgin olive oil; 2 garlic cloves, chopped very finely; 375 g (12 oz) pipe rigate

Pipe Rigate with Basil and Cheese

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
20 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Pecorino Romano is the authentic pecorino used for grating. If you can’t find it, increase the amount of parmesan to 50 g (2 oz).

Ingredients

375 g (12 oz) pipe rigate
100 ml (3½

Europe
Italy
Starter
Main course
Pasta
Vegetarian
Mediterranean

Method

Cook the pasta in plenty of boiling salted water according to pack instructions until al dente.
Meanwhile, heat the oil in a large frying-pan, add the garlic and the basil and cook for 2 minutes, stirring frequently.
Drain the pasta and turn it immediately into the frying-pan. Stir-fry for a couple of minutes and then sprinkle with the cheeses and