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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.
Jump to:
- Ingredients You'll Need for this Recipe
- What are San Marzano tomatoes?
- Substitutions for the Ingredients
- How to Make Simple Penne Pomodoro
- My Perfect Pasta Cooking Ratio
- 💭 Frequently asked questions
- Glossary
- Make Ahead and Storage Suggestions
- Easy Weeknight Pasta Recipes
- Did You Make this Recipe?
- Recipe
- Comments
Ingredients You'll Need for this Recipe
- 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're able, 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 longer. You will need 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 fusilli are other great options.
What are San Marzano tomatoes?
San Marzano tomatoes are a type of plum tomato grown in the volcanic soil near Mount Vesuvius in Italy. They're prized for their rich flavor, low acidity, and meaty texture, which makes them perfect for sauces and authentic Italian cooking.
Substitutions for the Ingredients
- 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 pinch of crushed red pepper flakes when cooking the garlic.
How to Make Simple Penne Pomodoro
Start the Pasta Water - First, heat a large pot of water on the stovetop over medium-high heat, and heat a large deep-sided skillet over medium heat.
Cook the Garlic and Tomatoes - 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.
Simmer the Sauce - 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.
Cook the Pasta - Add the salt to the boiling water and then stir in the penne pasta. Cook the pasta until al dente. Before draining the pasta, reserve ¼ cup of pasta water and add it to the sauce, draining the remaining water.
Season the Sauce - Rip the fresh basil leaves into smaller pieces with an extra pinch of salt.
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 tossing with the penne.
My Perfect Pasta Cooking Ratio
1 Pound Pasta - 4 Quarts Water - 1 Tablespoon Salt
(Don't Forget to Cook Pasta Al Dente!)
💭 Frequently asked questions
Pomodoro is different from pasta sauce or marinara in both texture and consistency. A pomodoro sauce will be thicker and smoother, whereas a typical pasta or marinara sauce is thinner and chunkier.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Make Ahead and Storage Suggestions
The pomodoro sauce can be made up to 3 days ahead and reheated on the stove over low heat until it's warmed through. It can also be cooled and stored in freezer-safe 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 broth can be added if it becomes dry.
Easy Weeknight 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
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.
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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