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Penne Pomodoro recipe- simple, rustic, and full of fresh flavor. This is a classic dish I grew up with in Italy. Made with rich tomato sauce and fresh basil, it comes together in minutes—perfect for busy weeknights.
You’ll also love my sugo al pomodoro and fresh tomato marinara sauce.
Why you’ll love this family favorite!
Pomodoro sauce is a weekly favorite in our home, just like you find in restaurants across Italy! We only use a few high-quality ingredients, just like my Nonna did, and dinner is on the table in no time.
Our penne al pomodoro recipe features a blend of onion and garlic as the base for the sauce, providing the most authentic flavor. From my cucina to your table- I know you’ll love this recipe. Let me know when you try it ❤️.
Made With AmorE,
Pair this classic Italian dish with crusty bread and pear gorgonzola salad for a complete meal.
Table of Contents
This post is sponsored by DeLallo – I only support and work with brands with high-quality products I love and actually use and eat. All opinions are my own. DeLallo pasta is one of my favorites; our pantry is always stocked with it!
Ingredients for Pomodoro Sauce
It’s all about quality ingredients and letting them shine!
- Penne pasta – A classic short pasta that holds the sauce beautifully.
- Whole San Marzano Tomatoes – Sweet, low-acid tomatoes for rich, authentic flavor. We used good-quality canned tomatoes- use crushed tomatoes or whole.
- Extra virgin olive oil – Adds depth and richness to the sauce.
- Fresh basil leaves – Torn by hand for fresh, aromatic flavor.
- Yellow onion – Finely diced for a subtle, savory base.
- Fresh garlic cloves – Thinly sliced for gentle heat and aroma.
- Salt – Essential for seasoning both the pasta and sauce.
- Parmigiano Reggiano cheese (parmesan cheese) – Grated for a salty, nutty finish on top.
See the recipe card for exact quantities.
Substitutions and Variations
- Add a splash of white wine to the sauce for depth.
- Swap the type of pasta with rigatoni, fusilli, or spaghetti.
- Make my burst cherry tomato pasta in summer for a fresh version.
- Add a pinch of red pepper flakes or Italian seasoning for heat.
- Stir in a pat of butter for a richer sauce.
How To Make Penne Pomodoro
This is a step-by-step photo overview of this Italian pasta dish; the full instrcutions are in the recipe card below. We love this dish for its fresh, clean flavors and quick prep.
Steps 1-4: Cook the pasta in a large pot of water (salted) until al dente and reserve a cup of pasta water. Meanwhile, sauté onion and garlic in olive oil on medium heat, then add crushed San Marzano tomatoes and salt, and simmer until thickened; stir in fresh basil at the end. If using whole tomatoes, use an immersion blender to blend.
Steps 5-6: Toss the drained pasta with the sauce, and add reserved water only as needed. Place in a large serving bowl and finish with Parmigiano Reggiano and more basil.
This is one of those classic Italian sauces that is easy, rustic, and will become a family staple for its authentic taste. Using quality ingredients that make you feel good!
FAQ’s
Yes! Use ripe, peeled Roma or San Marzano-style tomatoes. Simmer longer to develop flavor.
Short pastas like penne (a classic!), rigatoni, or fusilli work best, but spaghetti is also a classic.
Add a small grated carrot or a pinch of sugar while simmering to balance the acidity.
Pomodoro sauce is smoother, simpler, and made with fresh tomatoes, garlic, olive oil, and basil—light and elegant. Marinara is chunkier, often includes onions and oregano, and has a bolder, more robust flavor. Both are tomato-based, but pomodoro is more delicate and refined.
Make-Ahead, Storage, and Reheating
You can make the sauce up to 3 days ahead and store it in the fridge. You can also freeze it in airtight containers for up to 3 months, thaw it in the fridge, and reheat it on the stove.
Store leftovers of the cooked pasta with sauce in an airtight container for 2–3 days. To loosen the sauce, reheat gently on the stove with a splash of water or olive oil.
My Pro Tip
Recipe Tips
- Use San Marzano tomatoes – They’re sweeter, less acidic, and make a huge difference in flavor.
- Use whole tomatoes and crush the tomatoes by hand (optional) – It gives the sauce a rustic texture and lets the tomatoes shine.
- Cook pasta al dente – Always cook it firm to the bite so it holds up in the sauce.
- Salt the pasta water like the sea – This is your only chance to season it.
- Add basil at the end – Never cook it too long or it loses its bright flavor.
- Toss pasta with sauce before serving – In Italy, we never pour sauce on top. The pasta should absorb the flavor of the sauce.
- Finish with Parmigiano Reggiano – Only the real stuff! It adds the perfect salty richness.
Serving Suggestions
Serve this tomato pasta with baked chicken thighs or thick pork chops and orange and fennel salad, Tuscan broccoli, with a side of homemade focaccia bread. Serve pistachio tiramisu for dessert.
More Italian Pasta Recipes
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Penne Pomodoro Recipe
Ingredients
- 1 pound penne pasta, or your favorite short pasta
- 28 ounces San Marzano tomatoes, crushed, canned
- ¼ cup extra virgin olive oil
- ¼ cup fresh basil, torn by hand, plus more for garnish
- ¼ yellow onion, petite diced
- 2 –3 cloves garlic, thinly sliced
- To taste salt, plus extra for pasta water
- ½ cup Parmigiano Reggiano cheese, freshly grated (for serving)
Instructions
Make the Sauce
- In a large skillet or saucepan over medium heat, warm the olive oil. Add the diced onion and sauté for about 4–5 minutes until soft and translucent, not browned. Stir in the sliced garlic and cook for another minute, just until fragrant.
Simmer the Tomatoes
- Pour in the San Marzano tomatoes with their juices. Add a pinch of salt and simmer the sauce on low heat for 15-20, stirring occasionally. Let the sauce reduce slightly until thickened.
Add Basil
- Stir in the torn basil leaves during the last 5 minutes of cooking for that signature fresh flavor.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente, following the package instructions. Reserve a 1/4 cup of the pasta water.
Combine Pasta and Sauce
- Add the drained pasta directly to the sauce and toss well to coat. If needed, use a splash or two of the reserved pasta water to help the sauce cling to the pasta.
Serve
- Serve hot with a generous sprinkle of freshly grated Parmigiano Reggiano and extra basil on top.
Notes
- Use San Marzano tomatoes – They’re sweeter, less acidic, and make a huge difference in flavor.
- Use whole tomatoes and crush the tomatoes by hand (optional) – It gives the sauce a rustic texture and lets the tomatoes shine.
- Cook pasta al dente – Always cook it firm to the bite so it holds up in the sauce.
- Salt the pasta water like the sea – This is your only chance to season the pasta itself.
- Add basil at the end – Never cook it too long or it loses its bright flavor.
- Toss pasta with sauce before serving – In Italy, we never pour sauce on top. The pasta should absorb the flavor of the sauce.
- Finish with Parmigiano Reggiano – Only the real stuff! It adds the perfect salty richness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Classic and simply the best! A recipe I grew up eating, and I still make on rotation.