Bocconcini, literally “little mouthfuls,” are small rounds of fresh mozzarella that are often sold wherever larger rounds of fresh mozzarella are made. (If you can find bocconcini made from water buffalo’s milk, they’re even better for this pasta.) Bocconcini can vary in size from store to store. If yours are larger than the type called ciliege (cherries), you may want to cut them into quarters, so they fit neatly on a spoon alongside the pasta. If you can’t find bocconcini of any type, cut larger pieces of fresh mozzarella into 1-inch cubes.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Step 2
Heat the oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 2 minutes. Stir in the tomatoes and crushed red pepper. Season lightly with salt, bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, until the sauce is lightly reduced, about 10 minutes.
Step 3
While the sauce is simmering, stir the penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 10 to 12 minutes.
Step 4
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and crushed red pepper if necessary.
Step 5
Remove the pot from the heat, and stir in the mozzarella, grated cheese, and basil. Serve immediately in warm bowls.
