Authentic & Easy Penne Pomodoro: Your Ultimate Weeknight Italian Pasta Recipe
Quick, easy, and bursting with fresh flavors, this Penne Pomodoro is the quintessential weeknight meal that tastes like it came straight from Italy! Crafted with a vibrant homemade tomato sauce, fragrant fresh basil, and aromatic garlic, this simple pasta dish is your go-to recipe whenever a craving for comforting, authentic Italian pasta strikes. Get ready to transform humble ingredients into a truly memorable dining experience.
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About This Penne Pomodoro Recipe
Today, we’re taking a delightful dive into a timeless classic that holds a special place in my heart: Penne Pomodoro. This isn’t just a recipe; for me, it’s a nostalgic journey back to a simpler time, a culinary memory that has shaped my love for authentic Italian food.
I still vividly remember that warm evening in Rome. I was a college student, short on cash but eager for an authentic, delicious meal. I stumbled upon a tiny trattoria, barely bigger than a broom closet, and ordered their Penne Pomodoro. With just one bite, its fresh, robust flavors captured me completely, solidifying it as my ultimate comfort food for the remainder of my Italian adventure. It taught me the profound beauty of Italian cooking – how a mere handful of high-quality ingredients, when treated with respect, can be transformed into something truly magical.
This Penne Pomodoro recipe is a testament to that philosophy. We’re talking about basic pantry staples you likely already have, yet combined, they create a memorable and satisfying meal that demands minimal effort. It embodies the essence of simple, wholesome Italian home cooking, making it accessible to everyone, regardless of their culinary experience.
That’s precisely why this homemade Penne Pomodoro is absolutely perfect for entertaining friends. Its quick preparation and straightforward steps belie a flavor profile so rich and authentic, your guests will think you’ve spent hours slaving away in the kitchen. There’s a certain magic in sharing a generous bowl of freshly made pasta; it has an incredible way of bringing people together, fostering warmth and connection around the dining table.
And for those looking to add a little more substance, this versatile pasta dish pairs beautifully with a variety of proteins. Consider serving it alongside grilled chicken, pan-seared pork, or even some succulent seafood like shrimp or scallops for a more robust and complete meal. This classic Penne Pomodoro effortlessly adapts to your preferences, making it an indispensable recipe for any home cook.
Key Ingredients for Authentic Pomodoro
Crafting an authentic and flavorful Penne Pomodoro begins with selecting the right ingredients. Here’s a closer look at what you’ll need and why each element is crucial:
- Extra Virgin Olive Oil. A high-quality extra virgin olive oil is non-negotiable. It forms the base of your sauce, providing a smooth, fruity, and slightly peppery foundation without overpowering the delicate tomato flavor. Opt for a good quality cold-pressed oil for the best results.
- Garlic. Garlic is the soul of Italian cooking, and this dish is no exception. Its pungent aroma and sweet flavor, when gently sautéed, infuse the entire sauce. While fresh garlic, finely minced, offers the most vibrant taste, a jar of pre-minced garlic is a fantastic shortcut for busy weeknights, saving you from peeling and chopping (and keeping your hands free of garlic smell!).
- Tomato Paste. This concentrated tomato product is a secret weapon for adding incredible depth and richness to your homemade marinara sauce. It provides an intense umami boost, making the tomato flavor even more robust and satisfying.
- Crushed San Marzano Tomatoes. The quality of your tomatoes dramatically impacts the final taste of your pomodoro sauce. San Marzano tomatoes, grown in the volcanic soil of Italy, are renowned for their sweet flavor, low acidity, and tender texture. Always choose a high-quality brand of canned crushed San Marzano tomatoes for the most authentic and delicious sauce possible. Avoid cheaper, watery alternatives.
- Fresh Basil Leaves. Fresh basil is absolutely essential. Its sweet, peppery, and slightly minty aroma is synonymous with Italian tomato sauces. You’ll need a generous amount for the sauce itself, plus extra leaves for garnish to add a pop of color and an aromatic finish. Do not substitute dried basil here!
- Kosher Salt. Proper seasoning is key to bringing out all the flavors. Kosher salt, with its coarse texture, is ideal for seasoning both the pasta water and the sauce, allowing you to easily adjust to taste.
- Granulated Sugar. This is an optional but highly recommended ingredient. A small pinch of sugar helps to balance out the natural acidity of the tomatoes and tomato paste, resulting in a perfectly rounded and harmonious sauce that’s neither too tart nor too sweet.
- Penne Pasta. While the recipe is named “Penne Pomodoro,” referencing the tube-shaped pasta, you can use any short pasta variety you prefer. Penne, with its ridges and hollow center, is excellent for capturing and holding onto the delicious tomato sauce. Look for high-quality durum wheat pasta for the best texture.
- Grated Parmesan Cheese. For serving, freshly grated Parmesan cheese adds a salty, nutty, and umami-rich flourish. Grate as much or as little as you desire on top of each serving for an extra layer of flavor and indulgence. A good quality Parmigiano-Reggiano makes all the difference.
Essential Equipment for Your Kitchen
Having the right tools can make your Penne Pomodoro preparation even smoother and more enjoyable. Here’s what you’ll need to ensure culinary success:
- Sharp Chef’s Knife and Cutting Board: Essential for efficiently prepping your fresh ingredients like garlic and basil. A good knife makes all the difference in speed and safety.
- Large Pot or Dutch Oven: You’ll need a sizable pot to boil your pasta properly. A large volume of water allows the pasta to cook evenly and prevents it from sticking together. A Dutch oven is particularly good as it retains heat well.
- Colander: Indispensable for draining your cooked pasta quickly and safely.
- Large Skillet with High Sides: For preparing the sauce and, crucially, for tossing the cooked pasta directly with the sauce. High sides prevent splashing and make it easier to mix everything thoroughly without losing precious sauce. A nonstick 12-inch skillet is a great choice.
- Long Wooden Spoon or Spatula: Perfect for stirring the sauce, sautéing garlic, and gently tossing the pasta with the sauce without damaging the noodles. A long wooden spoon is classic for a reason.
Step-by-Step: How to Make Penne Pomodoro
Making Penne Pomodoro from scratch is a surprisingly simple process, yielding incredibly rewarding flavors. Follow these steps for a perfect dish every time:
Preparing Your Pasta to Perfection
The foundation of any great pasta dish is perfectly cooked pasta. Start by bringing a large pot of water to a rolling boil over high heat. It’s crucial to season your pasta water generously with salt – it should taste like the sea! This is your only chance to season the pasta itself, adding depth of flavor from the inside out. Once the water is vigorously boiling, add your penne pasta and cook it until it’s al dente. “Al dente” means “to the tooth” – the pasta should be firm to the bite, not mushy. Always refer to the cooking time instructions on your pasta packaging for the best results, as cooking times can vary by brand.
Crafting the Rich Pomodoro Sauce
While your pasta water is heating up, you can get a head start on the sauce. Heat 3 tablespoons of extra virgin olive oil in a large skillet with high sides over medium heat. Once the oil is hot and shimmering, add 4 cloves of minced garlic. Sauté the garlic for about 15 seconds, stirring frequently, until it becomes wonderfully fragrant and just lightly golden. Be careful not to burn it, as burnt garlic can turn bitter quickly.
Simmering for Depth of Flavor
Next, stir in 1 tablespoon of tomato paste and continue to cook for about 1 minute, stirring constantly. This step is important because it allows the tomato paste to toast slightly, intensifying its flavor and removing any raw taste. Then, pour in your 1 28-oz can of crushed San Marzano tomatoes, add 1/3 cup of fresh basil, 1 1/2 teaspoons of kosher salt, and the optional 1/2 teaspoon of granulated sugar (if using, to balance acidity). Bring this mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally. This simmering time allows all the flavors to meld beautifully. Once your pasta is cooked al dente, remember to reserve about 1/2 cup of the starchy pasta water before draining the rest of the water. Set the drained pasta aside.
Bringing It All Together: Finishing Your Dish
Reduce the heat for your sauce to medium-low. Add the drained pasta directly into the skillet with the sauce, along with 1/4 cup of the reserved pasta water. Continue to cook, tossing constantly, until the pasta is beautifully coated with the luscious sauce. The starchy pasta water helps to create a silky, emulsified sauce that clings perfectly to the noodles. If the sauce appears too thick, feel free to add another splash of pasta water, one tablespoon at a time, until you reach your desired consistency.
Taste the finished dish and season with additional salt as desired to enhance all the flavors. Finally, stir in the remaining fresh basil leaves to maintain their bright, fresh aroma. Serve immediately, garnished generously with more fresh basil and a sprinkle of freshly grated Parmesan cheese. This quick and easy Penne Pomodoro is now ready to impress!
Expert Tips and Tricks for the Best Penne Pomodoro
Even though Penne Pomodoro is a simple dish, a few expert tips can elevate it from good to absolutely extraordinary:
- Always Reserve Pasta Water. This is perhaps the most critical tip for any pasta dish with sauce! The starchy pasta water is liquid gold. It helps to emulsify the sauce, creating a smooth, glossy texture that clings beautifully to the pasta. You don’t need a lot – reserving about 1/2 cup is usually sufficient. This starchy liquid also adds an extra layer of savory flavor to your sauce.
- Invest in Quality Tomatoes. As “pomodoro” means “tomato,” the quality of your tomatoes is paramount. There’s a noticeable difference between generic canned tomatoes and really high-quality ones. Cheaper brands often yield a sauce that tastes acidic, watery, or metallic. Opt for premium brands, especially San Marzano tomatoes (or other certified D.O.P. Italian varieties), as their natural sweetness and rich flavor are perfectly preserved, resulting in a truly delicious and authentic sauce.
- Don’t Skip the Tomato Paste Sauté. When you add the tomato paste to the hot olive oil and garlic, make sure to cook it for at least a minute, stirring constantly. This process, known as caramelization, deepens its flavor, transforming its raw taste into a richer, more complex sweetness.
- Balance Acidity with Sugar (Optional). Some tomatoes can be more acidic than others. A small amount of granulated sugar, typically 1/2 teaspoon for a standard can of tomatoes, can work wonders in balancing the sauce’s acidity, creating a smoother, more harmonious flavor profile without making the sauce sweet. It’s a chef’s secret for perfect tomato sauce!
- Add a Touch of Heat. For those who enjoy a little kick, sprinkle a pinch or two of red pepper flakes into the sauce along with the garlic. This adds a subtle warmth that complements the sweetness of the tomatoes beautifully.
- Fresh Herbs Make a Difference. While dried herbs have their place, fresh basil is non-negotiable for pomodoro. Its vibrant aroma and delicate flavor are lost in the dried form. Add most of it during the simmering process and the rest at the very end to maximize its fresh impact.
- Taste and Adjust Seasoning. Always taste your sauce before combining it with the pasta, and again after. Adjust salt, pepper, and even a tiny bit more sugar if needed. Flavors evolve, and personal preference is key.
More easy weeknight pasta recipes: Pasta Napolitana | Kimchi Udon | Roasted Lemon Garlic Shrimp Pasta | Gochujang Noodles
Can I Use a Different Type of Pasta?
Absolutely! While this recipe proudly features penne in its name, celebrating the classic pairing with pomodoro sauce, the beauty of this simple Italian dish lies in its versatility. You can certainly use almost any type of short pasta for this delicious pomodoro sauce. Excellent alternatives include ziti, rigatoni (which is similar to penne but larger), farfalle (bow-tie pasta), fusilli (spirals), or even orecchiette (small ears) which are great for scooping up the sauce. The key is to choose a pasta shape that has some texture or hollows to really cling to and capture that rich, flavorful tomato sauce. Don’t hesitate to experiment with your favorite shapes to discover new ways to enjoy this classic dish!
What Exactly is Penne al Pomodoro Sauce?
The term “pomodoro” is Italian for “tomato,” so at its heart, pomodoro sauce is simply a fresh, vibrant tomato sauce. It’s a cornerstone of Italian cuisine, celebrated for its pure, unadulterated tomato flavor. Traditionally, an authentic pomodoro sauce is made with just a few core ingredients: high-quality extra virgin olive oil, fragrant garlic, fresh basil, and a touch of salt. Our recipe adds a small but significant enhancement with tomato paste, which boosts the umami and depth of the tomato flavor even further. Additionally, a hint of sugar can be included to mellow out any tartness from the tomatoes, creating a perfectly balanced and smooth sauce. Unlike a heartier marinara or arrabbiata, pomodoro focuses on the pure, natural sweetness and freshness of the tomatoes, allowing their essence to shine through. When paired with penne, it creates a comforting and timeless dish that’s beloved worldwide.
Can I Make This Penne Pomodoro Recipe Ahead of Time?
Yes, absolutely! This Penne Pomodoro recipe is wonderfully adaptable for meal prepping, especially the sauce component. Making the sauce in advance can save you a lot of time on busy weeknights, allowing you to whip up a fresh pasta dish in minutes. The homemade pomodoro sauce will keep beautifully in an airtight container in the refrigerator for up to 5 days, making it perfect for preparing on a Sunday and enjoying throughout the week.
For an even longer-lasting solution, consider making a double or triple batch of the sauce. The extra sauce freezes exceptionally well. Simply allow it to cool completely to room temperature, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to use it, just thaw it in the refrigerator overnight and then reheat it gently on the stovetop. While you can technically store the pasta already mixed with the sauce for a day or two, it’s always best to cook the pasta fresh and combine it with the reheated sauce right before serving for the optimal al dente texture and freshness.
Need some inspiration for dinner? Check out my dinner recipes page!
What to Serve with Your Delicious Penne al Pomodoro
Penne al Pomodoro is a complete and satisfying meal on its own, but it truly shines when paired with a few complementary side dishes. As a fellow carb-lover, I firmly believe that toasted slices of crusty bread are an absolute must for any pasta dish featuring a rich, flavorful tomato sauce! Our no-knead overnight bread, perhaps transformed into garlic bread, is perfect for soaking up every last drop of that exquisite sauce.
To add balance and freshness to your meal, consider serving this Italian pasta alongside a vibrant, crispy side salad tossed with a simple vinaigrette. A simple mix of greens, cherry tomatoes, and cucumber is all you need. Alternatively, roasted seasonal vegetables, like asparagus, broccoli, or zucchini, make a fantastic addition, providing both texture and nutritional value.
And remember, never underestimate the power of garnishes! Always top your generous bowl of Penne al Pomodoro with an extra sprinkle of freshly grated Parmesan cheese and a few more delicate fresh basil leaves. These final touches not only enhance the visual appeal but also amplify the flavors, making each bite even more delightful.
Storage and Reheating Instructions
Proper storage and reheating ensure your delicious Penne Pomodoro leftovers are just as enjoyable as the freshly made dish:
- Storing the Sauce: The homemade pomodoro sauce can be stored separately in an airtight container in the refrigerator for up to 5 days. This is ideal if you’ve made a larger batch of sauce for meal prep.
- Storing Leftover Pasta: If you have leftover pasta already mixed with the sauce, transfer it to an airtight container and store it in the refrigerator for up to 3 days. While the pasta might soften slightly, it will still be delicious.
- Reheating the Sauce: To reheat the sauce, gently warm it in a saucepan over medium-low heat, stirring occasionally, until it is thoroughly heated through. If it seems too thick, add a tablespoon or two of water or vegetable broth to achieve the desired consistency. Serve with freshly cooked pasta.
- Reheating Combined Pasta: For leftover pasta already combined with the sauce, you can reheat it gently in a skillet over medium-low heat with a splash of water or broth, stirring until warmed through. Alternatively, microwave in short intervals, stirring between each, until hot. Be careful not to overheat, which can make the pasta mushy.
- Freezing the Sauce: Allow the sauce to cool completely to room temperature. Then, transfer it to an airtight freezer-safe container or heavy-duty freezer bags. It can be safely stored in the freezer for up to 3 months.
- Thawing Frozen Sauce: Thaw frozen sauce overnight in the refrigerator. Once thawed, reheat it as instructed above for fresh sauce.
More of Our Favorite Easy Pasta Recipes
If you’ve enjoyed this delightful Penne Pomodoro, we have plenty more easy and delicious pasta recipes to add to your repertoire:
- Ready in just 20 minutes, our Lemon Ricotta Pasta is a fresh, creamy, and surprisingly light dish packed with vibrant greens.
- Our seasonal Farmer’s Market Pasta allows you to utilize your favorite fresh, seasonal vegetables to create the ultimate light and flavorful pasta experience.
- For an extra comforting and hearty meal, try our Rigatoni al Forno, featuring tons of melted cheese, a rich, meaty homemade sauce, and fragrant fresh herbs.
Finally, if you make this incredible Penne Pomodoro recipe, please be sure to give this recipe a star rating on the recipe card below and/or leave a comment! I absolutely love hearing when you all try my recipes, and I genuinely take the time to respond to every single comment. Your feedback means the world to me!
Feel free to drop any questions you might have below as well – I’m always happy to help!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! Seeing these recipes come to life in your homes is my favorite thing, and I adore looking through all those wonderful photos. It truly means the world to me!
Penne Pomodoro Recipe Card
Equipment
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Shun Chef’s Knife
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Utility Cutting Board
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Dutch Oven
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Nonstick 12-Inch Skillet
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Long Wooden Spoon
Ingredients
- 3 Tbsp extra virgin olive oil
- 4 cloves garlic minced
- 1 Tbsp tomato paste
- 1 28 oz can crushed San Marzano tomatoes
- 1/2 cup fresh basil leaves thinly sliced + more for serving
- 1 1/2 tsp kosher salt plus more as needed
- 1/2 tsp granulated sugar optional
- 1 lb dried penne rigate pasta
- Grated Parmesan cheese for serving
Instructions
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Fill a large pot with water and heavily salt it. Bring to a boil over medium-high heat.
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While the water is coming to a boil, heat extra virgin olive oil over medium heat until hot and shimmering. Add minced garlic and cook, stirring frequently, until fragrant and lightly browned, about 15-30 seconds. Be careful not to burn it.
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Stir in the tomato paste and cook for another minute, continuing to stir frequently, allowing it to deepen in color and flavor.
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Stir in the crushed San Marzano tomatoes, 1/3 cup of the fresh basil, kosher salt, and granulated sugar (if using). Bring the mixture to a gentle simmer. Simmer, stirring occasionally, for 10 minutes to allow the flavors to meld.
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Once the water is boiling rapidly, add the penne pasta and cook until al dente, according to the package instructions. Before straining, reserve 1/2 cup of the starchy pasta cooking water. Then, drain the pasta.
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Add 1/4 cup of the reserved pasta water to the sauce in the skillet, along with the drained pasta. Cook over medium-low heat, tossing constantly, until the pasta is thoroughly coated with the rich sauce. If the sauce becomes too thick, add more pasta water, about 1 Tablespoon at a time, until it reaches your desired consistency.
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Taste the finished Penne Pomodoro and season with additional salt as desired to perfect the flavor balance.
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Finally, stir in the remaining fresh basil leaves. Serve immediately, garnished with extra fresh basil and a generous amount of freshly grated Parmesan cheese. Enjoy your authentic Italian meal!
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