Penne Pomodoro is the kind of dish that proves simplicity can be pure magic. With just a handful of ingredients, you can create a restaurant-worthy pasta dish in under 30 minutes.
Our pasta pomodoro is a light yet satisfying meal, making it perfect for busy weeknights or when you want to enjoy an authentic Italian meal without spending hours in the kitchen.
You don’t need gobs of cheese or fancy ingredients to create a pasta dish that your whole family will love. Even your picky eater will ask for seconds.
To round out the meal, add our cheesy garlic bread and oven-roasted zucchini to the menu. And if you’re feeling indulgent, try our world-famous Tiramisu recipe.
Table of Contents:
View more
Ingredients
Gather the ingredients to prepare our Penne Pomodoro recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Absolutely. Our pasta pomodoro recipe is a blank canvas and can be easily adapted to suit your family’s taste preferences or the ingredients you have on hand.
For a spicy kick, add red pepper flakes to the seasoning. For a creamy version, add ½ cup of heavy cream to the sauce before adding the pasta and allow it to simmer for 4-5 minutes.
We used San Marzano tomatoes for the sauce, since they are the gold standard for canned tomatoes. Just to note: REAL San Marzano tomatoes will only be sold whole in juice. If they’re sold crushed, they are “San Marzano-style” tomatoes, which is not the same thing.
Recipe Variations
Mediterranean Option: Add kalamata olives, capers, spinach, and sun-dried tomatoes to the recipe and replace the Parmesan with feta cheese.
Meat Lovers: Add cooked ground beef, ground turkey, or Italian sausage to the sauce for a delicious addition.
Veggie Lovers: Sauté zucchini, mushrooms, peppers, spinach, broccoli, or any of your favorite vegetables and add them to the sauce. You may need to make extra sauce for this version.
Protein Boost: Add grilled chicken or shrimp.
How to Make Penne Pomodoro
Follow along with my simple step-by-step instructions to learn how to make Penne Pomodoro in your home kitchen.
Bring a pot of salted water to a rolling boil.
Add the pasta and cook al dente according to the package instructions.
Drain the pasta and set aside until needed. Do not rinse the pasta.
*Reserve a ½ cup of pasta water for later in the recipe if needed.
Heat a deep saucepan or pot over medium heat. Add olive oil to the bottom of the pan. Smash the garlic cloves and add them to the pan. Cook for about 2 minutes, until fragrant and beginning to brown. Stir as needed to prevent burning.
Add the tomatoes to the pan, increase the heat to medium-high, and bring to a light boil.
Use a slotted spoon or spatula to break apart the tomatoes. Reduce the heat to medium and simmer for 5 minutes.
*You can also break them up by hand before adding the tomatoes to the pan.
Add the basil, salt, and black pepper to the sauce and mix until well combined.
Allow the sauce to simmer for an additional 3-5 minutes.
If you are adding Parmesan cheese, add half now and stir it into the sauce. Reserve the remaining half to be served with the meal.
Add the pasta to the sauce.
Stir to coat the pasta with the sauce and cook for 1-2 minutes.
Sprinkle with remaining cheese and garnish with basil or parsley.
Pro Chef Tips
Timing is everything: Start boiling your pasta water before you begin making the sauce. This ensures the pasta and sauce come together at the perfect moment.
Respect the pasta water: That starchy liquid is liquid gold. The starch in the water will help the sauce cling perfectly to the pasta.
Finish in the pan: Toss the pasta directly in the sauce for 1-2 minutes before serving. This step makes all the difference between “homemade” and “restaurant-quality.”
Fresh basil matters: Gently tear basil leaves by hand instead of chopping to avoid bruising and bitterness.
Olive oil counts: Splurge on a high-quality extra-virgin olive oil. Drizzle the good stuff over the pasta before serving to elevate this simple dish into something special.
Our Penne Pomodoro is proof that the simplest recipes can be the most memorable. Perfect for a date night, a busy weeknight dinner or just a quiet evening at home, it’s a pasta dish you’ll turn to time and time again.
Grab some fresh basil, open a bottle of wine, and enjoy a little taste of Italy without leaving the comfort of your home.
Serving Suggestions
Set the table with crusty Italian bread and our olive oil bread dip.
Pair with a crisp arugula salad tossed in lemon juice and shaved Parmesan.
Serve with a bold red wine, such as Chianti Classico, or keep it light with a chilled Pinot Grigio, or an ice-cold glass of San Pellegrino water.
Light a candle, dim the lights, put on Dean Martin, and create an experience you only thought you could have at your favorite Italian restaurant.
How to Store and Reheat
Store any leftover pasta pomodoro refrigerated in an airtight container or well covered with plastic wrap for 2-3 days. We do not suggest freezing it. There is not enough sauce to make freezing a good option.
To reheat, add olive oil to a frying pan over medium heat. Add the pasta pomodoro to the hot pan and heat for 4=5 minutes, stirring occasionally. Add a little water if needed. You can also reheat in the microwave in 1-minute intervals, stirring between each burst.
Recipe FAQs
Well, you can, but the beauty of this dish is that the sauce cooks while you’re making the pasta, so there really isn’t any reason to cook it ahead of time.
You can, but the sauce won’t have the same bright, fresh flavor. It’s worth using fresh ingredients.
Absolutely. First, you’ll want to blanch and peel the tomatoes, then either puree them or chop them by hand. Then follow the recipe.
More Recipes You’ll Love!
Penne Pomodoro
Made with simple ingredients, our Penne Pomodoro is a restaurant-worthy dish that can be prepared at home in just about 20 minutes.
Ingredients
.5x1x2x
Instructions
Bring a pot of salted water to a rolling boil.
Cook the pasta to al dente according to the package instructions. Reserve a ½ cup of pasta water for later in the recipe if needed.
Drain the pasta and set aside until needed. Do not rinse the pasta.
Place a deep saucepan or pot over medium heat. Add olive oil to the bottom of the pan.
Smash the garlic cloves and add them to the pan. Cook for about 2 minutes, until fragrant and beginning to brown. Stir as needed to prevent burning.
Add the tomatoes to the pan, increase the heat to medium-high, and bring to a light boil.
Add the basil, salt, and black pepper to the sauce and mix until well combined.
Allow to simmer for an additional 3-5 minutes.
If you are adding Parmesan cheese, add half now and stir it into the sauce. Reserve the remaining half to be served with the meal.
Add the pasta to the sauce. Stir to coat the pasta with the sauce and heat for 1-2 minutes.
Sprinkle with remaining cheese and garnish with basil or parsley.
Notes
Absolutely. Our pasta pomodoro recipe is a blank canvas and can be easily adapted to suit your family’s taste preferences or the ingredients you have on hand.
For a spicy kick, add red pepper flakes to the seasoning. For a creamy version, add ½ cup of heavy cream to the sauce before adding the pasta and allow it to simmer for 4-5 minutes.
We used San Marzano tomatoes for the sauce, since they are the gold standard for canned tomatoes. Just to note: REAL San Marzano tomatoes will only be sold whole in juice. If they’re sold crushed, they are “San Marzano-style” tomatoes, which is not the same thing.
Recipe Variations
Mediterranean Option: Add kalamata olives, capers, spinach, and sun-dried tomatoes to the recipe and replace the Parmesan with feta cheese.
Meat Lovers: Add cooked ground beef, ground turkey, or Italian sausage to the sauce for a delicious addition.
Veggie Lovers: Sauté zucchini, mushrooms, peppers, spinach, broccoli, or any of your favorite vegetables and add them to the sauce. You may need to make extra sauce for this version.
Protein Boost: Add grilled chicken or shrimp.
Pro Chef Tips
Timing is everything: Start boiling your pasta water before you begin making the sauce. This ensures the pasta and sauce come together at the perfect moment.
Respect the pasta water: That starchy liquid is liquid gold. The starch in the water will help the sauce cling perfectly to the pasta.
Finish in the pan: Toss the pasta directly in the sauce for 1-2 minutes before serving. This step makes all the difference between “homemade” and “restaurant-quality.”
Fresh basil matters: Gently tear basil leaves by hand instead of chopping to avoid bruising and bitterness.
Olive oil counts: Splurge on a high-quality extra-virgin olive oil. Drizzle the good stuff over the pasta before serving to elevate this simple dish into something special.
Serving Suggestions
Set the table with crusty Italian bread and our olive oil bread dip.
Pair with a crisp arugula salad tossed in lemon juice and shaved Parmesan.
Serve with a bold red wine, such as Chianti Classico, or keep it light with a chilled Pinot Grigio, or an ice-cold glass of San Pellegrino water.
Light a candle, dim the lights, put on Dean Martin, and create an experience you only thought you could have at your favorite Italian restaurant.
How to Store and Reheat
Store any leftover pasta pomodoro refrigerated in an airtight container or well covered with plastic wrap for 2-3 days. We do not suggest freezing it. There is not enough sauce to make freezing a good option.
To reheat, add olive oil to a frying pan over medium heat. Add the pasta pomodoro to the hot pan and heat for 4-5 minutes, stirring occasionally. Add a little water if needed. You can also reheat in the microwave in 1-minute intervals, stirring between each burst.
Can I make the sauce ahead of time?
Well, you can, but the beauty of this dish is that the sauce cooks while you’re making the pasta, so there really isn’t any reason to cook it ahead of time.
Can I use garlic powder and dried basil instead of fresh?
You can, but the sauce won’t have the same bright, fresh flavor. It’s worth using fresh ingredients.
Can I use fresh tomatoes to make the sauce?
Absolutely. First, you’ll want to blanch and peel the tomatoes, then either puree them or chop them by hand. Then follow the recipe.
Nutrition
Calories: 225kcalCarbohydrates: 40gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 688mgPotassium: 316mgFiber: 3gSugar: 3gVitamin A: 978IUVitamin C: 15mgCalcium: 97mgIron: 2mg
