Name: Penne Pomodoro Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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))

Jump to Recipe

If there’s one Italian classic that holds a dear place in my heart (and my weeknight dinner routine), it’s this Penne Pomodoro Recipe. Bright, lively tomatoes swirl around tender pasta, all finished with a flurry of Parmigiano Reggiano and fresh basil. This is homestyle cooking at its best—simple, comforting, and absolutely bursting with vibrant flavors you just can’t get from a jar. Whether you’re a beginner in the kitchen or an old pro, this recipe guarantees real Italian soul in every bite.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed at how just a handful of superior ingredients can create such magic. Each plays a crucial role: from silky olive oil infusing the sauce, to the basil adding a fresh pop of color, every element of this Penne Pomodoro Recipe brings a special touch that you’ll taste in every forkful.

1 pound penne pasta: The perfect short pasta for holding onto the rich tomato sauce.
28 ounces San Marzano tomatoes, crushed: San Marzano varieties are the gold standard—expect sweetness, depth, and the best sauce consistency.
¼ cup extra virgin olive oil: Go for the good stuff here; this simple fat is the flavor backbone of the recipe.
¼ cup fresh basil (torn by hand): Hand-torn basil adds the ultimate fresh aroma and visual appeal—save a few leaves for garnish!
¼ yellow onion (petite diced): A touch of sweet onion gives subtle background richness without overpowering the tomatoes.
2–3 cloves garlic (thinly sliced): Slicing releases mild flavor that quietly shines through the sauce.
To taste salt (plus extra for pasta water): Essential for seasoning both the pasta and that ultra-fresh tomato sauce.
½ cup Parmigiano Reggiano cheese (freshly grated): Don’t skimp—freshly-grated cheese adds luxurious finish and incredible umami depth.

How to Make Penne Pomodoro Recipe

Step 1: Make the Sauce

Start by grabbing your favorite large skillet or saucepan and setting it over medium heat. Warm the extra virgin olive oil until it shimmers—this is how you build out that luscious flavor base. Add the diced onion and sauté for about 4–5 minutes, making sure not to let it brown; you want the onion velvety-soft and translucent, not caramelized. Toss in the thinly sliced garlic and give it a quick stir, just until that irresistible, fragrant aroma fills your kitchen (around one minute).

Step 2: Simmer the Tomatoes

Open your can of San Marzano tomatoes and pour them (with all those delicious juices!) directly into the skillet. Give everything a gentle stir and season with a good pinch of salt. Let the sauce simmer on low for 15–20 minutes, stirring now and then. This slow reduction is the secret to that thick, beautiful consistency that clings perfectly to pasta every time.

Step 3: Add Basil

Roughly five minutes before your sauce is done, scatter in the hand-torn basil leaves. The heat will release the basil’s bold, peppery fragrance without letting it fade away—think of it as infusing summer right into your sauce!

Step 4: Cook the Pasta

Bring a big pot of water to a rolling boil and salt it generously (it should taste briny, like the sea). Add the penne and cook according to the package directions until deeply al dente. Before draining, scoop out about 1/4 cup of that starchy pasta water and reserve it—trust me, you’ll need it soon.

Step 5: Combine Pasta and Sauce

As soon as your pasta is drained, add it right into the warm tomato sauce. Gently toss everything together so every penne tube is glossed with rich Pomodoro. If the sauce seems a touch too thick or isn’t sticking to the pasta, gradually add a splash or two of your reserved pasta water. This brings everything together with a dreamy, silky finish.

Step 6: Serve

Spoon the hot Penne Pomodoro Recipe into bowls and finish with a cascade of freshly grated Parmigiano Reggiano and another tuft of torn basil for that picture-perfect look. Serve immediately and bask in the collective sighs of happiness around your table!

How to Serve Penne Pomodoro Recipe

Garnishes

For that final flare, shower your Penne Pomodoro Recipe with a handful of extra basil and a blizzard of Parmigiano Reggiano right before serving. A drizzle of your best olive oil gilds the lily and elevates each bite, making it taste straight out of a cozy trattoria.

Side Dishes

Balance the meal with a crisp green salad tossed with lemony vinaigrette or set out a basket of warm, crusty bread to mop up any lingering sauce. Some roasted seasonal vegetables or a simple plate of prosciutto and melon turn this dish into an effortless Italian-inspired feast.

Creative Ways to Present

Serve your Penne Pomodoro Recipe family-style in a big, rustic serving bowl (everyone loves digging in together), or portion into elegant shallow bowls with a ribbon of basil on top for dinner parties. Small ramekins work beautifully for appetizers or relaxed gatherings, and a sprinkle of toasted pine nuts or chili flakes adds exciting color and crunch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer them to an airtight container as soon as they cool. Stored in the refrigerator, this Penne Pomodoro Recipe stays fresh and delicious for up to three days. Just remember—the flavors deepen overnight, making tomorrow’s lunch a real treat!

Freezing

If you want to save some for later, freeze the sauce and pasta separately if possible. The sauce freezes beautifully for up to three months in a zip-top bag or container, while cooked pasta may get a bit softer but still tastes fantastic when reheated with extra sauce.

Reheating

For best results, reheat your Penne Pomodoro Recipe gently on the stove with a sprinkle of water to loosen the sauce. Stir occasionally until everything is heated through. If microwaving, cover the dish with a damp paper towel to prevent drying out—top with more cheese and basil before serving.

FAQs

What makes San Marzano tomatoes special for this recipe?

San Marzano tomatoes are prized for their sweet flavor, tender flesh, and low acidity, which means your Penne Pomodoro Recipe gets that authentic, well-rounded taste without the need to add sugar or doctor up the sauce. If you can’t find them, any high-quality canned tomatoes will work, but it’s worth seeking these out for a true Italian touch.

Can I use a different type of pasta?

Absolutely! While penne is classic and does a great job at holding sauce, you can substitute rigatoni, fusilli, or any short pasta you love. The key is finding something with grooves or tubes so the Pomodoro sauce doesn’t slip away.

How can I make this Penne Pomodoro Recipe gluten-free?

Simply swap in your favorite gluten-free pasta—just be mindful not to overcook it, as many gluten-free varieties soften quickly. The rest of the recipe remains entirely gluten-free and just as flavorful!

Is it possible to make this entirely plant-based?

Definitely—just omit the Parmigiano Reggiano or use a vegan parmesan-style cheese. The sauce itself is completely vegan, letting those sun-splashed tomatoes and basil really shine through on their own.

Can I add other ingredients to customize the dish?

Of course! Feel free to toss in roasted vegetables, sautéed mushrooms, grilled chicken, or even a pinch of chili flakes for heat. The beauty of the Penne Pomodoro Recipe is how beautifully it pairs with nearly anything you love.

Final Thoughts

If you’re looking for a meal that embodies comfort, simplicity, and pure Mediterranean flavor, let this Penne Pomodoro Recipe be your new go-to. Whether you’re cooking for family or treating yourself, it’s proof that sometimes the most memorable dishes are the ones made with just a handful of honest ingredients and plenty of love. Buon appetito!

Penne Pomodoro Recipe

★★★★★

4.8 from 16 reviews

Author: Ethan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Penne Pomodoro recipe is a classic Italian pasta dish featuring a simple yet flavorful tomato sauce that perfectly coats each penne noodle. With the freshness of basil and the richness of Parmigiano Reggiano, this dish is a favorite for both weeknight dinners and special occasions.

Ingredients

Scale

Penne Pomodoro:

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 until soft. Stir in garlic and cook until fragrant.
Simmer the Tomatoes – Pour in the San Marzano tomatoes with their juices. Add salt and simmer on low heat until slightly thickened.
Add Basil – Stir in torn basil leaves during the last 5 minutes of cooking.
Cook the Pasta – Boil salted water, add penne, and cook until al dente. Reserve pasta water.
Combine Pasta and Sauce – Toss drained pasta in the sauce, adding reserved pasta water if needed.
Serve – Garnish with Parmigiano Reggiano and basil.