Penne Pomodoro is a classic Italian dish that proves simple ingredients can deliver big flavor. Sometimes called penne al pomodoro, it is made with tomatoes, olive oil, garlic, and fresh basil, creating a sauce that clings perfectly to every piece of pasta. It's an easy, comforting recipe that never feels basic.
Penne Pomodoro At A Glance
- ⏱ Total Time: 30 minutes
- 🍽 Servings: 4
- 🌍 Cuisine Type: Italian / Mediterranean
- 🍅 Flavor Profile: Bright tomato sauce with olive oil, garlic, a touch of heat, and fresh basil
- 🥗 Dietary Info: Vegetarian, dairy-free without cheese, contains gluten (can be made gluten-free with penne swap)
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for up to 3-4 days; sauce freezes well for up to 2 months
- ⭐ Why You'll Love It: A timeless Italian pasta that's simple, reliable, and deeply comforting, perfect for an easy weeknight dinner
Pomodoro sauce is all about balance and this version keeps things simple while letting the tomatoes shine. Gently sautéed onions and garlic build the savory base, while a slow simmer tames acidity and concentrates the flavor. Finished with fresh basil and tossed with penne that clings onto every bit of sauce, this is the kind of pasta dish that feels effortless.
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If you enjoy simple, comforting pasta dinners, you may also like my Italian Sausage Pasta or French Onion Pasta, both of which follow the same unfussy, flavor-forward approach. To make this penne pomodoro even easier on a busy night, you can swap in the Garlic Confit or the Cherry Tomato Confit in place of sautéing fresh garlic or simmering tomatoes. It's a flexible, reliable weeknight meal that works with what you already have in the kitchen.
Ingredients
You will need the following ingredients to make this penne pasta pomodoro:
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Ingredient Notes
- Tomatoes - Canned tomatoes are the backbone of this sauce, and quality makes a big difference. I prefer San Marzano tomatoes or the Muir Glen Fire Roasted Tomatoes. I also found during testing that the sauces made with tomatoes that were simmered longer developed a better body and a smoother, less sharper flavor, while quick-cooked versions stayed thinner and more acidic.
- Olive Oil - A good extra virgin olive oil, like Laconiko, adds more richness. When tested with a neutral oil like avocado or vegetable oil, the sauce tasted flat and less cohesive, even though the ingredient list stayed the same. Olive oil helped carry the garlic and onion flavors throughout the entire dish.
- Sugar - A small amount of sugar helped to balance the acidity of the canned tomatoes without making the sauce sweet. When omitted, the sauce leaned noticeably sharper, especially with shorter simmer times. Adding just a touch of sugar brought the flavors into balance without changing the character of the sauce.
See the recipe card for quantities.
How To Make Penne Pomodoro: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Bring a large pot of salted water to a boil and cook the penne until it is al dente. Reserve 1 cup of the pasta water and drain the rest.
Step 2: In a large skillet, heat the olive oil and then add the garlic and onion. Sauté until soft. Stir in the red pepper flakes.
Step 3: Add the tomatoes to the skillet. Season with salt and pepper. Simmer gently for 15-20 minutes or up to 2 hours, stirring occassionally. Add the sugar if the sauce tastes too acidic.
Step 4: Toss the drained pasta into the skillet with the sauce and combine. Add a splash of the reserved pasta water if the sauce needs loosening. Mix well. Turn off the heat and stir in the basil. Serve with the Parmigiano cheese on top.
Pro Tip
Let the sauce simmer gently. A longer, low simmer (up to two hours) thickens the tomatoes and softens acidity, while rushing this step can leave the sauce sharp and thin.
Variations
- Gluten-Free Penne Pomodoro - Use a good-quality gluten-free penne and cook it just until al dente, as overcooking can make the gluten-free penne too soft. Tossing the pasta directly into the sauce with a splash of pasta water helps improve texture and flavor.
- Spicy Pomodoro - Increase the red pepper flakes slightly or add a pinch of Calabrian chili for a warmer, lingering heat that still lets the tomatoes shine.
- Extra Cheesy - Top the pasta with a scoop of burrata cheese or ricotta cheese before serving.
- Pasta Shapes - This recipe is written for penne because I found that its ridges and hollow shape hold onto the pomodoro sauce, giving you a well-coated bite without the pasta slipping free. Other shapes can work, including rigatoni or fusilli, which also catch the sauce well, or spaghetti, which I tested, if you prefer a lighter, more delicate feel.
Frequently Asked Questions
Penne pomodoro is a classic Italian pasta dish made with penne tossed in a simple tomato sauce flavored with olive oil, garlic, and fresh basil. The flavors are clean, balanced, with a short ingredient list rather than heavy or a long list of ingredients.
Yes. Penne pomodoro is naturally vegetarian, as the sauce is made from tomatoes, olive oil, garlic, and herbs. It can also be dairy-free if you skip the cheese.
Tomatoes vary in acidity. Letting the sauce simmer longer and adding a small amount of sugar can help balance the flavor without making it sweet.
Other Delicious Main Course Meals
Let me know your thoughts on this Penne Pomodoro by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Penne Pomodoro With Tomato And Basil
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Ingredients
- 12 ounces penne pasta
- 2 tablespoons extra virgin olive oil
- 2 whole garlic cloves minced
- 1 small onion finely chopped
- 28 ounces canned tomatoes whole or crushed
- ¼ teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 handful fresh basil leaves torn by hand
- salt and pepper to taste
- freshly grated Parmigiano-Reggiano cheese for serving, optional
Instructions
- Bring a large pot of salted water to a boil.
- Cook the penne according to the package instructions until it is al dente.12 ounces penne pasta
- Reserve 1 cup of the pasta water and drain the rest of the pot.
- Using a large skillet, heat the olive oil over medium heat.2 tablespoons extra virgin olive oil
- Add the minced garlic and chopped onion. Saute' until soft and fragrant, about 2-3 minutes but avoid browning. Stir in the red pepper flakes.2 whole garlic cloves, 1 small onion, ¼ teaspoon red pepper flakes
- Add the canned tomatoes (crush them if using whole) to the skillet.28 ounces canned tomatoes
- Season with salt and pepper. Simmer gently for 15-20 minutes or up to 2 hours, stirring occasionally. (See Notes).salt and pepper
- Add the sugar if the sauce tastes too acidic.1 teaspoon sugar
- If you prefer a smoother sauce, use an immersion blender to puree the sauce directly in the skillet or leave it for a more rustic texture.
- Toss the drained penne into the skillet with the sauce and combine. Add a splash of the reserved pasta water if the sauce needs loosening. Mix well to coat the penne.
- Turn off the heat and stir in the fresh basil leaves.1 handful fresh basil leaves
- Serve immediately. Add grated Parmigiano-Reggiano on top if desired.freshly grated Parmigiano-Reggiano cheese
Gwen says
This is such an easy weeknight dinner!