Penne Pomodoro Recipe (easy tomato basil pasta)
Penne pomodoro or penne al pomodoro is a classic Italian recipe loved by kids and adults alike. All you need is a handful of simple ingredients and around 30 minutes to have this easy tomato basil pasta recipe on the table. Perfect for busy weeknights and family meals.
Servings: 4
Calories: 481kcal
Equipment
- 1 deep skillet or frying pan
- 1 large pot for pasta
Ingredients
- 14 ounces penne pasta or other short or long pasta
- 14 ounces canned peeled tomatoes best is San Marzano
- 3 cloves garlic peeled
- 3 tablespoons extra virgin olive oil.
- salt for pasta and to taste
- freshly ground black pepper. to taste
- 1 handful fresh basil leaves
Optional ingredients
- peperoncino flakes (red chili pepper) as preferred
- 2 ounces Parmigiano Reggiano grated or vegetarian parmesan.
Instructions
Prepare the pasta.
- Bring a large pot of water to a boil over a high heat. Add salt and bring to a boil again! Add the penne pasta to the boiling water and cook until al dente, according to the package instructions. Once the pasta is cooked, save a cup of the pasta water and drain the pasta.
Make the pomodoro sauce.
- While waiting for the water to boil, start to make the sauce. Heat the olive oil in a deep skillet or frying pan over a medium heat. Once hot and shimmering, add in peeled whole garlic cloves, and cook them until fragrant and soft. You don’t want the garlic to brown much.
- Turn the heat down a little and add in the canned peeled tomatoes. Be careful as the hot oil may spit when the tomatoes go in! Break the tomatoes up with a wooden spoon. Bring to a simmer for at least 15 minutes, stirring occasionally. Then, season with salt and pepper and add basil leaves. Simmer for another 5-10 minutes. Remove the whole garlic cloves.
Finish and serve.
- Reduce heat for the sauce to low. Add cooked pasta and continue to cook for a minute or so, tossing occasionally, until the sauce coats the pasta. If the sauce is too thick, you can add some of the pasta water. Taste and season with salt as desired. Serve with additional basil and freshly grated parmigiano cheese if required.
Notes
This delicious sauce recipe can be ready in 20-30 minutes. However, the longer you simmer the sauce, the richer the flavor will be.
This recipe is vegan as is without adding cheese. Vegetarians who want to add grated cheese should use a vegetarian parmesan as Italian Parmigiano is mad with animal rennet.
See main content for cook's tips and info on what to do with leftovers.
Nutrition
Calories: 481kcal | Carbohydrates: 79g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 148mg | Potassium: 418mg | Fiber: 4g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg