Penne Pomodoro is an easy dinner that can be made in less than 30 minutes. Made with canned or fresh tomatoes, this dish is perfect for busy weeknights!
Pomodoro is the Italian word for tomato. Pasta pomodoro is made using a simple tomato sauce that can be made with fresh or canned tomatoes. It's simply flavored with fresh basil and fresh garlic and finished off with a sprinkling of freshly grated parmesan cheese.
Pasta pomodoro or Pasta al Pomodoro originated in Naples Italy and is a traditional Italian dish that the whole family is sure to enjoy.
This easy pasta recipe is made with simple ingredients and would be delicious served with Italian Seafood Salad, Braided Pesto Bread or Roasted Parmesan Artichokes.
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🍅 Ingredient notes
- Tomatoes - I typically use canned whole peeled tomatoes for penne pomodoro. It's a bit faster and gives you the flexibility to make this dish at any time of year. If you are able to get them at your local grocery store, use Certified San Marzano Tomatoes. They are sweeter, less acidic and are ideal for making sauces. Fresh whole tomatoes can also be used, however, cooking times will be a bit longer. You will need about 2-3 pounds and it's best to blanch and peel the tomatoes ahead of time for the best flavor and texture.
- Pasta - I like using penne pasta for this recipe. However, any type of pasta can be used. Spaghetti, linguine, rigatoni or fussili are other great options.
📋 Substitutions and variations
- Gluten-Free - Use your favorite gluten free pasta and follow package instructions for cooking times.
- Dairy-Free - Omit the parmesan cheese or use a dairy free substitute.
- Meat - This dish is naturally vegetarian, however, meatballs, Italian chicken cutlets or seafood could also be added for a heartier main dish.
- Spicy - Add a big pinch of crushed red pepper flakes to the garlic cooking in olive oil.
🔪 Step by step instructions
First, heat a large pot of water on the stovetop over medium hight heat and heat a large deep sided skillet over medium heat.
When the skillet is hot, add in the olive oil and smashed garlic cloves. Cook the garlic until it's golden brown. Add in the tomatoes and gently start to break them up using a wooden spoon.
Turn down the stovetop to medium-low heat and let the sauce simmer while you cook the pasta, stirring and smashing down the tomatoes occasionally.
Add the salt to the boiling water and then stir in the penne pasta. Cook the pasta until al dente. Before draining the pasta, take ¼ cup of pasta water and add it to the tomato sauce and then drain the remaining water.
Rip the fresh basil leaves into smaller pieces and add to the sauce with an extra pinch of salt.
Let it simmer for 1-2 more minutes and then toss the sauce with the cooked pasta. If you want a smoother sauce, blend it with an immersion blender before tossing with the penne.
🍝 The Perfect Pasta Cooking Ratio
1 Pound Pasta - 4 Quarts Water - 1 Tablespoon Salt
💭 Frequently asked questions
Pomodoro is different than from pasta sauce or marinara in both the texture and consistency. A pomodoro sauce will be thicker and smoother, where as a typical pasta or marinara sauce is thinner and chunkier.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⏲️ Make ahead and storage instructions
The pomodoro sauce can be made up to 3 days ahead of time and reheated on the stove over low heat until it's warmed through. It can also be cooled and stored in freezer safe ziptop bags for up to 3 months. Defrost the pomodoro sauce completely in the refrigerator and then heat as directed above.
Leftovers will keep in an airtight container for 3-4 days in the refrigerator and can be reheated on the stovetop over low heat. A little bit of broth can be added if it becomes dry.
🍝 More easy pasta recipes
If you loved this penne pomodoro recipe, check out these other easy pasta recipes that I know you will love too!
📖 Recipe
Penne Pomodoro Recipe
Ingredients
- 2 Tablespoons olive oil
- 6 large garlic cloves smashed
- 28 ounces whole peeled tomatoes san marzano, if possible
- 1 Tablespoon kosher salt plus a pinch for the sauce
- 1 pound penne pasta uncooked
- 1 bunch fresh basil leaves
- freshly grated parmesan cheese for serving, if desired
Instructions
- First, heat 4 quarts of water in a large pot over medium high heat and a large deep sided skillet over medium heat on the stovetop.
- When the skillet is hot, add the olive oil and smashed garlic and cook for 30-60 seconds, stirring occasionally until lightly browned.
- Add in the whole peeled tomatoes and break them up gently using the back of a wooden spoon. Reduce the heat to medium-low and allow the sauce to simmer, stirring and breaking up the tomatoes occasionally.
- When the water comes to a rolling boil, mix in 1 tablespoon of salt and then stir in the penne pasta. Lower the heat to medium and allow the pasta to cook until al dente.
- When the pasta is al dente, take ¼ cup of the pasta cooking water and stir it to the tomato sauce. Drain the remaining water from the pasta.
- Rip the basil leaves into smaller pieces and mix them into the sauce with an extra pinch of salt. Let the sauce simmer 1-2 minutes so the flavors can combine and then toss the sauce with the penne.
- Serve the penne pomodoro topped with freshly grated parmesan cheese, if desired.
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Notes
- Adding pasta water to the sauce, helps it stick to the pasta and adds flavor.
- Only cook the garlic until lightly browned, if it burns, it will make the sauce bitter.
- For a smoother sauce, an immersion blender can be used at the end.
- Add a drizzle of really good extra virgin olive oil over the finished dish, for an extra delicious flavor.
Substitutions and Variations
- Tomatoes - 2-3 pounds of fresh whole tomatoes can also be used instead of canned. The tomatoes will need to be peeled ahead of time for the best flavor and texture to the sauce. Cooking times may be longer to soften fresh tomatoes.
- Pasta - Spaghetti, linguine, rigatoni or fussili are other pasta that can be used.
- Gluten Free - Use gluten free pasta.
- Dairy Free - Omit the parmesan cheese or use a dairy free substitute.
- Meat - Meatballs, grilled chicken or seafood can be added for a heartier dish.
- Spicy - Cook a big pinch of crushed red pepper flakes with the garlic.
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