Penne Pomodoro With Tomato And Basil
Penne Pomodoro is a classic Italian dish made with penne tossed in a simple tomato sauce flavored with olive oil, garlic, and fresh basil. This version focuses on balance, allowing the tomatoes to simmer gently to mellow acidity and develop depth. It’s an easy, reliable pasta recipe that works just as well for a weeknight dinner as it does for a relaxed weekend meal.
Servings: 4 people
Calories: 453kcal
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
Notes
Tomato-based sauces are always better if you cook them longer. If you have the time, simmer the sauce for 1-2 hours.
This penne pomodoro is best served right after tossing the pasta with the sauce, when everything is hot and evenly coated. If the sauce thickens too much, add a small splash of reserved pasta water to loosen it before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water or olive oil to refresh the sauce.
The pomodoro sauce can be made ahead of time and refrigerated for up to 3 days or frozen for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally.
To make this recipe gluten-free, substitute a good-quality gluten-free penne and cook just until al dente. Tossing the pasta directly into the sauce with a bit of pasta water helps improve texture.
For a quicker version, garlic confit or cherry tomato confit can be used in place of fresh garlic or simmered tomatoes. These swaps add depth while cutting down on prep time.
Nutrition
Calories: 453kcal | Carbohydrates: 81g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 270mg | Potassium: 803mg | Fiber: 7g | Sugar: 13g | Vitamin A: 490IU | Vitamin C: 20mg | Calcium: 92mg | Iron: 4mg
