Easy Penne Pomodoro (Tomato Basil Pasta Recipe)
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Penne Pomodoro, or pasta al pomodoro, is a very simple but outrageously delicious tomato basil pasta dish. Each flavor is highlighted spectacularly in a rich, thick red sauce. Spooned over a bed of steaming fresh penne pasta, it really goes to show that you don’t need pricey ingredients or a whole lot of time to make a delicious dish!!
This Penne Pomodoro recipe is made using simple ingredients and is perfect for busy weeknights.
It’s a classic Italian pasta dish and a great option for easy dinner during the week.
I like to use the penne pasta shape vs different types of pasta, but that’s just my own personal preference.
Once you make this traditional Italian dish, you’ll want it on your dinner table all the time.
The basic ingredients make it simple to make, and my family agrees that it’s the perfect dish. I like to top it with fresh herbs and fresh garlic!
This easy pasta recipe topped with delicious sauce is the best way to make a delicious meal.
I even make my own homemade Pomodoro sauce for this Italian cuisine because it’s simple and made using high quality ingredients.
My whole family loves this great recipe – and I think you will as well. I always make myself a large bowl and top with fresh parsley, fresh mozzarella, or some parmesan cheese.
Make this penne al Pomodoro recipe for easy dinners when you want delicious cooked pasta topped with yummy pasta sauce. So good!
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.
Penne pomodoro sauce has just 5 ingredients: olive oil, garlic, tomatoes, basil, and parmesan.
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 alla pomodoro, of course.
My baked ziti, tortellini alfredo, and quick 25 minute sausage pasta are super tasty and sure to satisfy!
Ingredient Notes and Substitutions
- Tomatoes – The exact variety of tomato isn’t make or break here. Any ripe, large, peeled tomato will make for a perfect penne 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 other, and roll them into a tight bundle.
Then, use a sharp kitchen knife to slice thinly across the roll.
It looks fancy, but it sure is easy to do! - Parmesan – I always prefer to grate my cheese fresh off the block. You don’t get all of those preservatives that come with pre-shredded, bagged cheese.
- Penne Pasta – I specify penne here because it’s one of my favorites, but any pasta will do! Spaghetti is another common choice for pasta al pomodoro.
- Olive Oil – This is really just used to fry up the garlic, so you can swap in any healthier alternative that you like: vegetable oil, canola oil, or sunflower oil will do the trick.
Just remember the flavor will change ever so slightly!
Optional Ingredients for Penne al Pomodoro
- Add more veggies.
Don’t stop with the basil and tomatoes! There are plenty of ways to boost the health benefits of your penne pomodoro pasta — not to mention the flavor!
Some great options include steamed or sauteed zucchini, eggplant, bell peppers, or even wilted baby spinach.
- Include some protein.
Italian sausage (links or ground) can be cooked and added to your penne alla pomodoro!
Ground turkey or chicken are a couple of leaner choices, and they would be incredibly tasty too.
- Use additional spices.
Some people like a spicy pomodoro sauce for penne pomodoro.
If you’re one of them, you could add some paprika, crushed red pepper flakes, or even chili powder to give it a kick.
Storing and Reheating Penne Pomodoro Pasta
This is one dish that I personally think is even tastier the next day!
If you happen to have any leftovers, just throw them in an airtight container. The sauce continues to flavor the pasta — it just gets tastier and tastier!
Penne pomodoro pasta will keep for 3 to 4 days in the refrigerator.
To reheat penne al pomodoro, microwave in short bursts until warm. Sprinkle some more cheese on top when you’re ready to serve!
You can also make and freeze the penne pomodoro sauce in bulk if meal prepping is your thing. Keep it in a sealed container for up to 6 months in the freezer!
Penne alla Pomodoro FAQ
This tomato pasta dish, also known as penne al pomodoro, features a simple Italian red sauce tossed with tender penne noodles.
Not at all! Pomodoro translates to “apple of gold,” referring to the golden yellow color of the tomatoes traditionally used to make the sauce.
So, pomodoro is just tomato sauce — plain and simple!
The two sauces have very similar ingredients: tomato, garlic, and a couple of our favorite Italian herbs and seasonings.
It’s their textures that are different!
Pomodoro sauce is thicker and smoother, almost creamy in texture.
On the other hand, marinara sauce is thinner and a bit runny, with chunks of tomato here and there.
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 August 2024
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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