Penne Pomodoro

5 stars from 1 review

Penne Pomodoro combines tender pasta in a robust, homemade Italian red sauce. You can make tomato basil pasta in a snap with our easy recipe!

Servings:

Prep Time10

Cook Time30

Total Time40

Sauté the Garlic: In a large skillet, heat 2 tablespoons extra virgin olive oil over medium heat. Add 4 cloves garlic, minced and sauté for 1–2 minutes, until lightly golden and fragrant.
Cook the Tomatoes: Add 1 28 ounce can whole peeled tomatoes (including juices), 1/2 teaspoon sea salt, and 1/4 teaspoon fresh ground black pepper to the skillet. Break apart the tomatoes using a wooden spoon.
Simmer with Basil: Add 6 fresh basil leaves, chopped 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 1/2 pound 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 2 ounces parmesan cheese, shaved and additional fresh basil if desired. Serve warm.

Make-Ahead Tips: The sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently before tossing with pasta.

Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

Freezing Tips: Sauce can be frozen in an airtight container for up to 3 months. Thaw in the fridge and reheat before using.

Customization Ideas: Add red pepper flakes for heat, stir in sautéed mushrooms, or toss in cooked Italian sausage for a meaty twist.