Penne Pomodoro Recipe
A quick and comforting classic, this authentic penne pomodoro is made with San Marzano tomatoes, fresh basil, and simple Italian ingredients. Ready in minutes—perfect for busy weeknights!
Servings: 6 -8 servings
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
Top 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 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
Serving: 8g | Calories: 417kcal | Carbohydrates: 62g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 328mg | Potassium: 435mg | Fiber: 4g | Sugar: 5g | Vitamin A: 273IU | Vitamin C: 13mg | Calcium: 158mg | Iron: 2mg
