Penne Pasta With Ginger and Basil

• Salt to taste
• 1/2 pound penne pasta
• 2 tablespoons butter
• 1 tablespoon finely chopped fresh ginger
• 2 tablespoons finely chopped shallots
• 2 teaspoons finely chopped garlic
• 18 teaspoon hot pepper flakes
• 1/4 cup grated Parmesan cheese
• Freshly ground pepper to taste
• 4 tablespoons chopped fresh basil

1. Bring enough water with salt to a boil and add the penne.
2. Stir, bring to a boil again, stirring.
3. Cook 10 to 12 minutes or until the pasta is al dente.
4. Drain and reserve 1/4 cup of the cooking liquid.
5. In the same saucepan, melt 1 tablespoon of the butter.
6. Add the ginger, shallots and garlic.
7. Cook briefly until wilted.
8. Add the pasta, the reserved cooking liquid, remaining butter, pepper flakes, Parmesan, salt, pepper and basil.
9. Toss well and serve

salt, penne pasta, butter, fresh ginger, shallots, garlic, hot pepper, parmesan cheese, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/4767 (may not work)