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This Penne Pomodoro recipe is a classic Italian pasta dish made with a simple tomato sauce, fresh basil, and Parmesan cheese. This recipe captures why I love Italian food so much. All you need is a handful of quality ingredients, put together in the right way, to create an amazing dish. Bonus points for being quick, easy, and inexpensive!
One of the very first things I learned in culinary school was that quality ingredients and thoughtful flavor building are the foundation of delicious, memorable food. More than 20 years later, I still find that to be true. Simple is often best.
Some people think that adding more ingredients creates better flavor, but I've found that some of the most memorable meals come from letting just a few ingredients do the work. That's exactly what I love about this Penne Pomodoro recipe.
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Ingredients You Will Need
Tomatoes - I typically use canned whole peeled tomatoes for Penne Pomodoro. Not only are they convenient, but they also allow you to make this recipe year-round without sacrificing flavor. If possible, use Certified San Marzano tomatoes. Their naturally sweet flavor, lower acidity, and meaty texture make them ideal for this sauce. Fresh tomatoes can also be used when they're in season, but they require a longer cooking time. If using fresh tomatoes, you'll need 2-3 pounds and should blanch and peel them beforehand for the best texture.
Pasta - I love using penne pasta for this recipe because the tube shape catches the sauce perfectly. That said, this pomodoro sauce works beautifully with almost any pasta shape. Spaghetti, linguine, rigatoni, and fusilli (my kids' favorite!) are all great options.
Fresh Basil and Garlic - These ingredients add the fresh, classic flavor that makes pomodoro sauce so delicious. If needed, dried basil or jarred garlic can be substituted, but the flavor will be less prominent.
A Few Easy Variations
- Add a pinch of crushed red pepper flakes when cooking the garlic for a spicy version.
- Serve with meatballs, chicken, shrimp, or seafood for a heartier meal.
How to Make Simple Penne Pomodoro
Start the Pasta Water - Bring a large pot of water to a boil and heat a large deep-sided skillet over medium heat.
Cook the Garlic and Tomatoes - Add the olive oil and smashed garlic cloves to the skillet. Cook until the garlic is lightly golden and fragrant, being careful not to let it brown too much, which can make it bitter. Add the tomatoes and use a wooden spoon to gently break them apart.
Simmer the Sauce - Reduce the heat to medium-low and let the sauce simmer while the pasta cooks. Stir occasionally, continuing to break up the tomatoes until the sauce reaches your desired consistency.
Cook the Pasta - Add the salt to the boiling water and cook the penne until al dente. Before draining, reserve ¼ cup of pasta water. The starchy pasta water helps the sauce cling to the pasta and creates a silky texture.
Season the Sauce - Stir the reserved pasta water into the sauce. Tear the basil leaves into smaller pieces and add them to the sauce along with an extra pinch of salt. Adding the basil at the end helps preserve its fresh flavor.
Finish and Serve - Let the sauce simmer for 1-2 minutes, then toss with the cooked pasta. For a smoother sauce, blend it with an immersion blender before adding the pasta. Serve immediately with freshly grated Parmesan cheese.
My Perfect Pasta Cooking Ratio
1 Pound Pasta - 4 Quarts Water - 1 Tablespoon Salt
(Don't Forget to Cook Pasta Al Dente!)
Make-Ahead and Storage Instructions
One of the things I love about pomodoro sauce is how well it works to make ahead. The sauce can be made up to 3 days ahead and reheated over low heat on the stovetop when you're ready to serve. This is especially helpful if you're using fresh tomatoes, since you can make the sauce ahead of time and simply cook the pasta when you're ready to eat.
Since the sauce freezes so well, I often make a double batch and freeze half for an easy future meal. Let the sauce cool completely, then store it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop before tossing with freshly cooked pasta.
What to Serve with Penne Pomodoro
If you want to add a little something more to this meal, here are a few staples I recommend!
If You Love Simple Italian Cooking
Here are some more of my favorite recipes that lean into simple ingredients and big flavors!
Recipe
Penne Pomodoro
Video
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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