Penne Rigate salad

Adapted from https://cooking.nytimes.com/recipes/4767-penne-pasta-with-ginger-and-basil

Serves 4

Add 8 oz. penne and 1/4 t. salt to boiling water.  Bring to a boil again and cook to al dente, 10 - 12 min.  Drain and reserve 1/4 c. liquid.  If you forget to save the liquid, use 1/4 c. vermouth instead.  I used red.

In the same pan (now emptied), melt 1 T butter, add 2 T shallots and 2 t garlic, both chopt.  The NYT includes 1T minced ginger.  Cook til wilted.

Add pasta back to the pan, the liquid, 1 T. butter, 1/4 c. grated parmesan, and 4 T. chopt basil.  NYT adds 1/8 t. pepper flakes.  Mix then serve.