Penne Pomodoro
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Penne Pomodoro, or pasta al pomodoro, is a simple, rustic pasta dish with bold Italian flavor. Fresh garlic, basil, and quality tomatoes come together in a silky red sauce that clings perfectly to penne. It’s cozy, comforting, and really goes to show that you don’t need pricey ingredients or a whole lot of time to make a delicious meal. Once you make this traditional Italian dish, you’ll want it on your dinner table all the time!!
Table of Contents
Penne Pomodoro
When it comes to quick, inexpensive dinners, pasta always comes out on top. And knowing how to make pomodoro sauce will save you tons of time and effort in the future.
This is one of those “taste of Italy in a bowl” kind of recipes… where humble pantry ingredients become a five-star dish with just a little love and a wooden spoon.
Penne pomodoro is what I make when I want something fast that still tastes like Nonna cooked it all day. You can make a big batch with so few ingredients, and it’s just so easy to prepare!
Speaking of easy, I have a few more recipes I want you to try… after you taste this penne al pomodoro, of course.
My baked ziti, tortellini alfredo, and quick 25-minute sausage pasta are super tasty and sure to satisfy!
INGREDIENT NOTES
- Whole Peeled Tomatoes – Use San Marzano if you can for their rich, sweet flavor. They’re also less acidic than other tomatoes, so you won’t need to balance out the sauce with any sugar.
- Penne Pasta – It’s perfect for holding sauce in all of those little ridges, as are rigatoni or fusilli. Spaghetti is another common choice for pasta al pomodoro.
- Basil – Fresh basil tends to bruise very easily when torn or roughly chopped, which can affect its flavor. To prevent this, cut your basil chiffonade style!
Stack the leaves on top of one another and roll them into a tight bundle. Then, use a sharp kitchen knife to slice thinly across the roll. It creates a beautiful presentation too. - Parmesan – Freshly grated is the only way to go when it comes to flavor and texture. Because it goes on top of penne pomodoro pasta, shave it rather than grating it finely!
- Olive Oil – This is really just used to fry up the garlic, so you can swap in another neutral oil like avocado, vegetable, or sunflower oil.
VARIATIONS
More Veggies: Some great options include steamed or sauteed zucchini, eggplant, bell peppers, or even wilted baby spinach.
Protein Boost: Italian sausage (links or ground) can be cooked and added to penne pasta pomodoro. Or try ground turkey or chicken for a leaner option.
Make It Spicy: Add some smoked paprika, crushed red pepper flakes, or even chili powder to give it a kick.
PENNE POMODORO PASTA FAQ
Pomodoro translates to “apple of gold,” referring to the golden yellow color of the tomatoes traditionally used to make the sauce.
The two sauces have very similar ingredients: tomato, garlic, and a couple of our favorite Italian herbs and spices. It’s the textures that are different!
Pomodoro sauce is thicker and smoother, almost creamy in texture, while marinara is thinner and a bit runny with chunks of tomato here and there.
Yes, and I often make a big batch to do just that! Once the sauce has cooled, portion it into airtight containers so you can thaw just what you need.
Pomodoro sauce will keep for up to 3 months in the freezer. Reheat gently on the stove before tossing with freshly cooked pasta.
I’ve made more pasta sauces than I can count, but this Penne al Pomodoro is a go-to for bold flavor in under an hour.
Whole peeled tomatoes give you that rich, slow-simmered taste without the all-day wait, and sautéing the garlic just until golden infuses the oil without turning it bitter.
Fresh basil added during simmering (and again before serving) brings a fresh, vibrant finish.
It may be one of the simplest Italian penne pasta recipes, but with the right techniques, it tastes like you’ve been cooking all afternoon.
DONNA’S PRO TIPS
- Use high-quality canned tomatoes. The better the tomato, the better the sauce.
- If using a blender instead of an immersion blender, remove the center cap and cover loosely with a towel to allow steam to escape.
- Always salt your pasta water like the sea. It’s the only chance you get to season the pasta itself!
- Don’t rinse the pasta! The starch helps the sauce cling like a dream.
TOOLS NEEDED
- Large skillet
- Wooden spoon
- Immersion blender (or blender)
- Large pot
- Colander
- Measuring cups and spoons
- Chef’s knife and cutting board
Enjoy!
With love, from our simple kitchen to yours.
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Other Simple Italian Sauces
Penne Pomodoro
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 can, 28 ounces whole peeled tomatoes
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 6 fresh basil leaves, chopped or sliced chiffonade
- 1/2 pound penne pasta
- 2 ounces parmesan cheese, shaved (about ¼ cup)
Instructions
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until lightly golden and fragrant.
- Cook the Tomatoes: Add the whole peeled tomatoes (including juices), salt, and pepper to the skillet. Break apart the tomatoes using a wooden spoon.
- Simmer with Basil: Add the basil leaves and simmer over medium heat for 20–25 minutes, stirring occasionally, until the sauce thickens and most of the tomatoes have broken down.
- Blend the Sauce: Remove the basil leaves. Use an immersion blender to blend the sauce to your desired consistency, leaving some small tomato pieces for texture.
- Cook the Pasta: Meanwhile, bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente according to package directions. Drain (do not rinse).
- Combine: Toss the cooked pasta with the pomodoro sauce in the skillet until well coated.
- Serve: Top with shaved parmesan cheese and additional fresh basil if desired. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2022, updated and republished September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Made this last night with our fresh garden tomatoes….oh so good.
Hi Linda,
We are so happy you enjoyed it! It is a favorite around here. Have a great day!
TSRI Team Member,
Holli