Hello Yellow: Lemon White Chocolate Cupcakes

Yellow is one of those colors that just scream summer. I means whats yellow? The sun, lemons, sunflowers, corn roasting on the grill, pineapple italian ices...I could go on forever but that would lead to my brain into a food frenzy and leave me drooling on myself like Homer Simpson. Oh yea...back to the lemons. So the focus of this post is on the buttery, sweet, lemony, white chocolate goodness that I baked yesterday afternoon. The recipe was adapted from One Perfect Bite and tweaked to reflect what I had in stock. The recipe calls for key limes but I used lemons instead since white chocolate and lemons go well together. This recipe was originally baked in a large 9x13inch pan but I opted to try it in a cupcake version.    I really liked this cake because personally I like dense moist cakes so I can definitely add this recipe to my favorites list. I also like this as a cute tea party cake; its not cloyingly sweet and there isn't any fussy frosting to deal with. I will try this recipe again in the original key lime form and compare. In the mean time I'll post my version for you all to enjoy. Also because I believe in shameless plugs...dont forget to order delicious treats for yourself or your next get together from Pink Room Caterers. Contact us at pinkroomcaterering@gmail.com

Lemon White Chocolate Cupcakes

1 3/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs, slightly beaten

1 1/2 tsp lemon zest

1 tsp fresh lemon juice

2/3 cup buttermilk

1 cup white chocolate chips

Lemon Glaze

1 cup powdered sugar

3 tbsp fresh lemon juice

- Preheat oven to 350 degrees and line a muffin tin with 16 cupcake liners. Set to the side.

- Mix together flour, baking powder, and salt in large bowl and set to the side.

- In separate mixing bowl (I used my kitchenaid) cream butter and sugar until fluffy. 

- Add in eggs, lemon zest, and lemon juice and mix until well blended.

- With mixer on low begin adding in flour mix and buttermilk alternately until combined.

- Finally stir in white chocolate by hand.

- Divide batter equally amongst cupcake liners and place in oven.

- Bake 35-40 minutes.

- While cupcakes are in the oven begin making the lemon glaze by stirring together the powdered sugar and lemon juice.

- After removing the cupcakes from the oven spread glaze evenly on top of all cupcakes.

- Sprinkle cupcakes with additional powdered sugar if desired. 

- Enjoy

Snickerdoodle Cookie Bars

Soft like a pillow!

Cooking and baking really is constant exploration; you can never stop learning or finding a better way to do things. My family loves the cinnamon-y sugary goodness that is a snickerdoodle. Whether its in cookie form or bar form its all good. I have my own go to recipe for snickerdoodle bars but like I mentioned before I'm always looking to see if I can improve on what I already had. I found a recipe for snickerdoodle cookie bars at Frugal Antics of a Harried Homemaker. I fell in love with the picture of the cookie bars, I thought the bars looked chewy just like how I love my cookie bars so I was up for the challenge of making them. I gathered my ingredients and got to work. The recipe uses sour cream which I'm not used to putting in my bars but I heard that it adds moisture to your baked goods. The recipe also didn't call for vanilla or any extract for that matter so I decided to add a teaspoon for flavor. I followed the recipe exact otherwise and baked for the suggested time of 30 minutes. After allowing the recipe to cool for a while I cut into the bars for a taste. I cant say I wasn't disappointed...it just wasn't what I was accustomed too. The texture was cake-y and the flavor had a over bearing egg presence. I also ignored the suggestion of using shortening and opted for all butter...HOW CAN ANYTHING WITH ALL BUTTER GO WRONG???? Well all wasn't lost, instead of a cookie bar I had a snack/tea cake.
 So this recipe just didn't do it for me although my girlfriend thought it tasted good. My mom told me to leave it overnight and taste it the next day to see if the flavor develops further.
I think if you're looking for a cinnamon sugar snack cake that would be perfect with tea then this recipe is for you.

Snickerdoodle Cookie Bar

makes 12 bars

1 cup butter or shortening

1 1/2 cups granulated sugar

3 large eggs

1/4 cup sour cream

2 cups flour

1 tsp baking soda

1 tsp cream of tarter

1 tsp baking powder

1/2 tsp salt

1/3 cup granulated sugar

1 tbsp cinnamon

- Heat oven to 350 degrees and prepare a 9x13in bar pan.

- Combine flour, baking soda, cream of tartar, baking powder, and salt in separate bowl. Set to the side.

- In stand mixer combine butter/shortening and 1 1/2 cup sugar, mix with paddle until fluffy.

- Add eggs one at a time, scaping the bowl in between additions. 

- Add in sour cream.

- Add in dry ingredients and mix just until no streaks of flour remain. 

- Mix cinnamon and 1/3 cup sugar together. 

- Sprinkle the bottom of the prepared pan with some of the cinnamon sugar mixture, reserve the rest for the top.

- Pour the batter into the pan and spread it around evenly. 

- Sprinkle the remaining cinnamon sugar on top.

- Place pan in the oven and bake for 30 minutes.

- Remove and cool. Cut and enjoy!                

Fourth of July M&M Cookie Cups

I'm all for simple, cute, yumminess and I found all of that in this recipe. The original recipe called to bake the batter as a bar recipe but I just felt the need to deviate. I thought it would be easier to bake the recipe in cups as it increases it's portability, there is less clean up, and no need to cut perfect serving squares. I also found this recipe was very easy to put together...one pot in fact. It reminded me of my brownie recipe in  that you just whisk everything right in one pot. I did make some changes to the original recipe outside of baking them in cups; since the author said her bars were too sweet I switched out most of the granulated sugar for light brown sugar, I also melted and mixed everything in the same pot, increased the vanilla, and finally I only used certain color M&M's to go with the theme of the holiday which is red and blue...wish I had some white though..oh well. I bought my M&M's from the corner store and the packs they carry don't have white but if you want to make this extra special you can get white color M&M's (or any color for that matter) from M&M's World stores in New York, Orlando, or Las Vegas. If those locations aren't close to you you can order online from My M&M's. As for the fourth of july themed cupcake cups they were at Target for just a $1! This recipe should take no more than 45 to make including a couple minutes to cool. I also want to say this recipe can be made for any occasion by just switching the color M&M's you use. I cant stress how perfect these are for your pool party, beach day, or barbecue! Enjoy making these and happy fourth from the Cupcake Criminal and family!

Good to the last bite!!!

M&M Cookie Cups

Adapted from Stephaniecooks.blogspot.com

1/2 cup unsalted butter

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cup all purpose flour

1/2 tsp baking powder

Red and Blue M&M's

- Heat oven to 350 degrees, and place 8 cupcake liners in a muffin pan.

- In small bowl combine flour and baking powder, set to the side

- In small sauce pot melt butter and then whisk/stir in both white and brown sugars.

- Allow mixture to cool slightly for just a few minutes, then whisk/stir in egg and vanilla.

- Now stir in flour mixture just until no streaks of flour are left and mixture looks uniform.

- Divide batter equally among cupcake liners and place in oven, baking for 15 minutes.

- After 15 minutes remove cookie cups from the oven and place desired amount of M&M's on top each cup.

- Place cookie cups back in oven and bake for an additional 10-12 minutes. (I did 10)

- Remove cups from muffin tin and allow to cool for a few minutes and enjoy!

Yields 8 cookie cups or bars

**If you want to make this into a bar recipe just bake in a foil lined 8x8in pan.

Preventing Weevils in your Rice Container

I remember growing up that I hated to start baking only to realize that the bag of flour had weevils in it. So now my eggs are ready, so is the sugar, vanilla and what have you...but flour??? Nope...the flour had become a casualty of the food war. It really is a constant battle to keep pest out of your kitchen and pantry...you have to strategize and know how to store each item accordingly. Flour for one is something that you need to keep in a cool dry place...I don't know why this was common place growing up? Maybe the way flour was processed was different in the 90's or my home was more humid back then..I don't know but currently flour weevils are a thing of the past for me now. As for rice we never had weevils in their compared to the flour. I always remembered my mom putting fresh bay leaves in the rice container and one day out of curiosity I asked her why? After my mom with her story telling self took me "back in the day" and around the bend she finally got to the point of having bay leaf in the rice container....It prevents weevils! I'm not sure if this is a tip exclusive to the Caribbean or if its practiced elsewhere but I can say that I have never noticed weevils or any other pest in our rice container so it must be working and maybe it can work for you.

Here Are a Few More Kitchen Tips

- Store flour in storage containers in a cool dry place.

- Store food in boxes and bags on the highest shelves away from most pest.

- When storing food use a rotation system where you bring the older products to the front so that they will be used first and store newer products in the back.

- Place food to be frozen in freezer specific ziploc bags to prevent freezer burn.

- Write the date on foods to be stored in the freezer so that you have an idea of how long its been in there.

- Store vegetables in the fridge with paper towel on the bottom to absorb moisture and prevent them from rotting to quickly.

- Keep citrus away from your bananas since they cause your bananas to rotten.

- Keep your potatoes in a cool, dark, and dry place.

- If you have a fruit fly/gnat invasion a small bowl or cup of apple cider vinegar near the infestation should help the problem. 

- Never place hot food in the fridge. It raises the temperature of the refrigerator and compromises the quality of the other food inside. Can you say rotten milk?!

Pink Room Catering News

Green Salad with Raspberry Vinaigrette

Soooo this past friday my company Pink Room Catering had an order for a graduation party right in Park Slope. We did the entire food order excluding desserts. The menu consisted of mainly caribbean fare outside of the veggie tarts. I am happy to report that the food received rave reviews and nothing was left over. As a caterer just hearing that your food was gobbled up because it was great is the most satisfying thing ever. I was in iron chef mode trying to get everything out on time but I managed to snap a few pics from the order. 

BBQ Chicken with Bajan Fish Cakes

Veggie Tarts

Baked Macaroni Pie

Mixed Beans

I hope this didn't make you salivate too hard and don't forget if your in the New York City area and looking for exceptional catering service to contact us here in the Pink Room at pinkroomcatering@gmail.com. 

End of June Cupcake Criminal Happenings: The Garden

Click to see it larger!

The summer solstice starts tomorrow and I am excited to revel in the excitement of my favorite season. Summer to me means outdoor parties, bright colors, festivals, and carnivals. The foodie in me loves summer because it means the smell of charred food on a grill, abundance of fresh juicy fruit, and creamy cold ice creams or sorbets. I really cannot wait to churn up a couple batches of ice cream and sorbets with some delicious strawberries, blackberries, gooseberries or any berry that I find in the farmers market.

Now I want to show you all some garden progress and plants that I bought to add to the greenery on the fire escape. The main picture on the top shows from left: The spring onion that is coming up great, next the asters that I may have planted too closely but they seem to be doing fine, then the morning glories which I'm training to cover the fire escape, and finally the curly parsley that was off to a painfully slow start but as of recent seems to be growing in hyper speed! Here are a few more pictures.

The carrots have sprouted so much in just a few weeks!

Strawberries!

Theses Strawberries were bought at USQ farmers market for $1, I didnt want to buy too many plants because I know strawberries take a year and a sunday to grow and its already coming to the end of their season.

Sweet Peas climbing the trellis I made for them. 

The wildflowers are in full bloom.

The sweet peas are strangling everything around them especially the wildflowers, I am patiently waiting for them to flower.

Wildflower Buds.

Marigold Disco Mix

These are the tomatoes. Im not sure if this lil guy was harmful or not!  I saw no damage so left it.

Season two of my gardening project seems to be coming along well, Ive made some mistakes but Ive also learned so much from last year. Im thinking of trying hydroponics next year once the funds are there.  

The Best Trinidad Bake and Saltfish

I was tempted to bite in before the picture!

Bake and saltfish along with doubles has got to be the quintessential Trinidadian breakfast, it is something that contains just a few ingredients but its just delightful and filling. Bake isn't actually baked its a type of fried dough usually made into a disc shape. Saltfish is salted cod that is boiled until most of the salt is removed, then is sauteed with different aromatics. Now that we have the descriptions out the way let me tell you that there are two types of fried bake that I have come across. There is the light bake that has the little pocket inside perfect for savory fillings and then the heavier thicker version which can fill your belly through a long days work. I'm partial to the first version but my mom likes the latter and that's the kind she likes to make. Since she likes the heavier version I had to experiment on my own and learn to make the light version with the coveted pocket in the center. Something this simple was no easy task for me, try after try I just wasn't getting what I wanted. All the recipes online were either to heavy and greasy or just did not resemble anything close to a fry bake...this was frustrating!! Just when I was getting ready to quit success came in the form of a golden, crispy, light fry bake! Now that I have the fry bake down I can go ahead getting my saltfish together, now saltfish I can make with my eyes closed! When I got my saltfish and this new bake together it was heaven. I just know I had to post this recipe and share it with the world.

Saltfish

1lb salted cod

1 medium onion, chopped

3 cloves garlic, peeled and chopped

2 pimento peppers, chopped

3 tbsp oil

1 small tomato chopped (optional)

black pepper or Trinidad Pepper Sauce to taste

- Boil codfish until salt level is tolerable to your taste, drain and set to the side.

- In saute pan heat oil over medium/high heat.

- When oil is hot add in onions, garlic, peppers, and saltfish. Saute together for 5 minutes.

- Add in tomato if using, black pepper/pepper sauce, and saute for 1 more minute.

- Turn off stove and place saltfish to the side.

Fried Bake

makes 6 

3 cups all purpose flour

1 1/2 tbsp baking powder

 1/8 tsp or a pinch instant yeast

1 tbsp sugar

1 tsp salt

1 tbsp shortening

1 cup ice water

frying oil

- Mix all dry ingredients in a bowl.

- Rub in shortening to flour with your fingers or a pastry blender if you have one on hand.

- Add in water and knead until a soft ball is formed. 

- Cover with a cloth and let dough rest for 15 minutes

- After 15 minutes re-knead quickly and let the dough rest for an additional 15 minutes.

- While dough is resting fill a frying pan with oil and let it heat to 300 degrees.  

- Cut dough into 6 pieces and form into little balls.

- Dust each piece of dough in flour and use a rolling pin to shape the dough into a flat circle about 1/4 inch thick.

- Fry each piece of dough until golden on each side. Take care not to constantly flip the dough. Let it cook on one side and then flip only once to cook the other side.

- Drain fried bakes on paper towel and cool for 2 minutes. 

- Cut and fill with the saltfish or any other filling of your choosing.

Oven Fries with Rosemary and Sea Salt

Herb-iforous heaven lol!

So summer doesn't officially start until next week but I'm well on my way to integrating lighter recipes into my cooking repertoire for the summer season. I usually make oven fries at home since deep frying is such a task having to pull out a large pot and so much oil. I also believe oven fries are so much healthier for you and its easier to integrate different flavors with this method in my opinion. For this particular recipe I used Idaho potatoes but russets, yukon golds, and red potatoes should work just fine. This recipe also gives you so much leeway in the variety of herbs and spices you can use, the possibilities are endless. These fries are really quick and tasty, I paired it with a salmon burger but you can let these flavorful fries accompany your favorite steak, bbq chicken, burgers, or grilled fish.

Crappy pic...Tasty fries!

Oven Roasted Fries with Rosemary and Sea Salt

Serves 2

1lb idaho potatoes

2 tbsp olive oil

1 tsp sea salt

1/4 tsp red pepper flakes

1 tsp fresh rosemary 

cooking spray

- Heat Oven to 400 degrees

- Wash and scrub potatoes

- After washing cut potatoes into french fry shape. Heres a great tutorial on how to make perfect french fries.

- Rinse potatoes and pat dry.

- In a large bowl toss the potatoes along with sea salt, olive oil, red pepper, and rosemary.

- Take a large sheet pan and coat it with cooking spray. 

- Proceed to spread seasoned potatoes on the sheet pan in a single layer.

- Place fries into the oven and cook for 25-30 minutes or until fork tender and crisp.

- Remove from oven and enjoy!

Dulce de Leche Cheesecake Brownie Pots

I know the weather is getting warmer so lighter desserts that are kinder to your waistline should be in order but sometimes you just want something decadent. I really love brownies...cheesecake...not so much on its own. However when I put the two together its a match made in dessert heaven.  For this dessert I had some stipulations I needed to follow though for no other reason than challenging myself:

- It needed to go in my ramekins

- It needed to use homemade dulce de leche

- Brownies had to be the base

- They needed to be made together, no cutting and assembling

So now that the challenge guidelines were set I could get to work. The dulce de leche was homemade and is soo easy to make...all you need is a baking pan, salt, and a can of condense milk...oh and your oven!  So I put my dulce de leche in the oven and went about getting the other things ready.  The brownies are ready in just a few minutes and only take one pot. The dulce de leche Cheesecake is also really easy to make as well. This is a great make ahead dessert  and ultra portable whether you make it in ramekins or bar form. I did both to see what I like more and the ramekins win...I mean anything in a ramekin automatically turns sophisticated right! The bars were really good but I wish I had doubled my dulce de leche recipe so i would of had enough to spread on top the bars. Everyone in my family enjoyed this dessert so I'm sure it ll become a staple in my home and maybe after you try it it'll become a staple in yours too. 

Dulce De Leche Cheesecake Brownie Pots

Dulce De Leche

- 14oz can condense milk

- pinch of sea salt

 **Double if you want enough to cover all the final product**

- Heat oven to 450 degrees

- pour condense milk into 8x8in pan (I used a glass Pyrex)

- Sprinkle milk with pinch of sea salt and cover pan with foil

- Place 8x8in pan in a larger pan that is deep enough to allow you to fill it with water that would come half way up the sides of the 8x8in pan. 

- After filling the larger pan with water place everything int he oven and bake the milk for 1-1.5 hours until milk reaches a dark brown color with a soft caramel consistency

- Remove from oven and let cool at room temperature.

Fudge Brownies

Adapted from Bakingbites.com

8tbsp unsalted butter

40z unsweetened chocolate

1 1/4 cup granulated sugar

1tsp vanilla extract

1/4tsp salt

2 eggs

1/2 cup all purpose flour

- Prepare ten ramekins (or 6 ramekins and a 8x8in pan) by spraying with cooking spray and set to the side.

- Melt chocolate and butter under medium heat. When fully melted turn off the heat and stir in sugar, vanilla, and salt.

- Let mixture cool for 3 minutes and then whisk in eggs one at a time. 

- Finish by whisking in flour.

- Pour brownie mixture into ramekins and pan and set to the side while you prepare cheesecake mixture.

Dulce de Leche Cheesecake

Adapted from Fine Cooking

- 12tbsp cream cheese, softened

- 6tbsp dulce de leche

- 2tbsp flour

-  pinch salt

- 1/2 cup + 1tbsp sugar

- 1/2 tbsp vanilla

- 2 eggs

- In mixer beat cream cheese, dulce de leche, flour, and salt for 5 minutes until fluffy.

- Add sugar and vanilla, continue to beat until smooth. 

- Add eggs one at a time and mix until just combined. 

- pour cheesecake mixture into ramekins (and pan if using) evenly.

- Place ramekins (and pan if using) on a baking sheet and place in a 325 degree oven.

- Bake for 40 minutes 

- Remove ramekins from oven and cool at room temp and then set in refrigerator overnight. 

- The following day top ramekins with remaining Dulce de Leche and serve.

Bars stacked high!

Party Cakes by Pink Room Catering

I mentioned before in a previous post that I do cater for persons in the NYC area. My company Pink Room Catering is small scale but our food is second to none. We do Caribbean Fusion Cuisine along with special occasion cakes and cupcakes. Every dish we make uses the freshest ingredients possible and is made with lots of love! If you would like to contact us for an order you can reach us at pinkroomcatering@gmail.com. Here is a cake we did for a surprise birthday dinner, it was red velvet cake with cream cheese frosting and decorated with hand drawn chocolate stars. I really enjoyed making this cake and was overjoyed to hear that it received rave reviews from the guest at the dinner.
Here it is one more time:

I wish I could eat the whole thing!

Honey and Lemon Glazed Roast Chicken

This chicken smelled divine!

If you haven't noticed by the theme of this blog I am a vegetarian or if you want to be technical a pescetarian. A pescetarian  diet is very similar to a vegetarian diet with the exception of still eating fish and other crustaceans...I can hear the strict vegetarians scoffing at me all now.
I went pescetarian in 2003 along with my sister, not for any religious or moral reason but just because. Since then my sister has gone full vegetarian...I'm not sure if I can follow her down that road just as yet, I can do it part time alone. But on to the chicken...so since my sister, mother and I don't eat chicken but we want to make everyone happy we still prepare it for other members of the family and friends. For this specific post my girlfriend Jennice gave me the recipe for her tweaked version of the Food and Wine Magazines Honey and Lemon Glazed Roast Chicken. She decided to help me by giving me her chicken/meat recipes so that my blog could be more well rounded.

Jennice did follow most of the recipe but made some seasoning additions such as:

- using my Homemade Green Seasoning along with the other seasonings the recipe called for. 

- using additional water in the bottom of the baking pan, about 1 cup(stock could also be used)

- a larger roaster style chicken was used instead of three smaller 3 pound chicken. 

- the seasonings were rubbed on top the chickens skin, under the skin, and inside the cavity.

You could choose to follow these simple additions of you can follow the original recipe I will post below, I think either way you will be in for a treat. This recipe goes to show that a few simple and fresh ingredients can produce a spectacular product.

Honey and Lemon Glazed Roast Chicken

www.foodandwine.com

Please excuse my very seasoned pyrex, its been used nonstop for 20yrs.

1/4 cup plus 1 teaspoon honey

2 tablespoons plus 1 teaspoon fresh lemon juice

2 tablespoons soy sauce

Three 3-pound chickens

Salt

9 large rosemary sprigs

9 garlic cloves, quartered

1 lemon, cut into 12 wedges

- Preheat the oven to 450°. 

- In a small bowl, combine the honey, lemon juice and soy sauce. 

- Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. 

- Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. 

- Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.

- Reduce the oven temperature to 325°. 

- Rotate the chickens in the pan and brush with the remaining glaze.

- Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. 

- Transfer the chickens to a carving board and let rest for 15 minutes. 

- Carve the chickens and serve.

Gnocchi in Browned Butter and Basil Sauce

I have been intimidated by homemade pasta since I took Culinary 1 my second semester of college. Even with a pasta machine, making fettuccine for class proved to be way more difficult than it looked...I was ready to make a quick run by the corner store and buy some Ronzoni honestly.  That night after class I washed my hands of homemade pasta and just told myself it was easier to buy a box. Fast forward a couple of years to may 2011 and I have decided that my culinary skills have improved enough for me to attempt pasta at home. I don't own a pasta roller as yet so I decided that gnocchi would be a great way to start. I usually buy my gnocchi from Trader Joe's or the various gourmet food stores Downtown Brooklyn, but I thought it would be a good idea to taste how fresh gnocchi would compare to the store bought variety. I found a ricotta gnocchi recipe that had rave reviews at Italian Food Forever which I might add is becoming one of my favorite new blogs to read. Making this recipe was not as difficult as I thought it would have been..in my opinion is was very easy. Finishing this gnocchi with my brown butter sauce is equally as easy and makes for an intensely flavorful pasta entree. This gnocchi was so soft and flavorful, my sister said it was like "little pillows" on her tongue. These were much softer than anything I have bought in store thus far. This made such a delightful part of my mothers day dinner and I am extremely happy that I came upon this recipe, I hope that you will give it a try in your kitchen.

I used a silicone mat to roll my gnocchi on.

Gnocchi in Browned Butter and Basil Sauce

serves 4

1 recipe for Ricotta Gnocchi

3 Tbsp Butter (salted or unsalted)

1/3 cup white wine

1/2 cup heavy cream

1 tbsp white truffle oil

1/3 tsp nutmeg

1 tsp salt

1/2 tsp black pepper

1 1/2 tsp red pepper flakes

1/3 cup grated Parmesan cheese

1/2 cup fresh chopped basil

- Under medium heat, melt butter in large saute pan. 

- When butter is melted toss in gnocchi, turn up heat to medium-high, and let gnocchi brown on each side.

- When both sides are cooked and butter is browned (not burned) add in wine.

- Cook gnocchi in wine for 30 seconds then add in heavy cream, truffle oil, nutmeg, salt, black pepper, and red pepper flakes.

- Turn heat down on low and cook pasta for 3-5 minutes until liquid is reduced in half.

- Turn off the stove, toss in Parmesan cheese and basil.

- Adjust salt and pepper to taste and top pasta with additional basil.

- Serve hot.