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.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Penne Pomodoro, Pasta Recipe, Italian Cuisine
