Penne Pomodoro
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!
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.
Notes
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.
Nutrition
Serving: 1 | Calories: 334cal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 522mg | Sugar: 2g | Fiber: 2g | Calcium: 187mg | Iron: 1mg