Penne Pomodoro is a classic Italian dish featuring al dente penne pasta coated in a smooth, vibrant tomato sauce. Make in just 25 minutes with San Marzano tomatoes, fresh basil, whole garlic, and salt to taste. Enjoy as a quick lunch or time-saving weeknight dinner!
This penne pomodoro is simple yet surprisingly satisfying. The crushed San Marzano tomatoes mix with garlic and basil create a symphony of sweet, savory, and acidic notes. Enjoy with penne or your favorite short pasta!
If you are looking for other tasty tomato sauce pastas, try our Healthy Penne alla Vodka, Roasted Tomato and Burrata Pasta, or Eggplant Pasta.
Jump to:
Why You'll Love Penne Pomodoro
- Taste - The pomodoro and pasta create a bright and satisfying dish.
- Texture - The penne is cooked until perfectly al dente and the sauce is light.
- Effort - This pasta recipe has just a couple steps. Just simmer the sauce, cook the pasta, then combine and enjoy!
- Time - It takes about 5 minutes of prep and 20 minutes to cook the sauce and pasta.
Key Ingredients
- Penne pasta - This pasta is typically made with a penne or ridged penne (rigate) because the ridges soak up the pomodoro sauce well.
- Olive oil - Olive oil is tasty fat to cook the garlic in.
- Garlic cloves - Garlic cloves add the quintessential aroma.
- San Marzano tomatoes - San Marzano tomatoes have the best flavor.
- Basil - Fresh basil leaves are bright and fragrant.
See recipe card for quantities.
Substitutions and Variations
- Short Pasta - This recipe will also be delicious with other short pasta like ziti, rigatoni, orecchiette, or shell pasta.
- Parmigiano-reggiano or pecorino romano - Sprinkle some grated parmesan cheese or pecorino for a nutty sharpness.
- Crispy pancetta - Add crispy pancetta for tasty flavor crystals.
- Spicy - Add red pepper flakes to make the pasta a little spicy.
How to Make Penne Pomodoro
- Crush tomatoes - Add the tomatoes to a bowl and crush by hand until smooth. Then set aside. (Photo 1 and 2)
- Cook sauce - In a large skillet or pot, add olive oil and warm over medium heat. Once warm, add garlic cloves. When the garlic turns golden, add the tomatoes and basil, and season with salt. (Photo 3 and 4)
- Simmer sauce - Stir and cook covered with the lid ajar for 20 minutes. Then remove the basil leaves and garlic cloves. (Photo 5)
- Cook pasta - While the sauce simmers, cook the pasta. In a large pot, bring salted water to a rolling boil over medium-high heat. Then add pasta to the water and cook until al dente per the packaging instructions (8-12 minutes). Time the pasta and the sauce so they are ready around the same time. Reserve a cup of pasta water and drain the pasta. (Photo 6)
- Combine ingredients - Add the pasta back to the pot and stir in the pomodoro sauce. If the pasta is dry, add the pasta water about a quarter cup at a time, and toss until the pasta sauce reaches a silky consistency. Then distribute into bowls, top with torn basil leaves, serve with grated parmigiano-reggiano, and enjoy immediately. (Photo 7 and 8)
Pro tip - Use high-quality tomatoes and other ingredients. Your sauce will only be as good as the quality of tomatoes and other ingredients you use.
What to Serve with Penne Pomodoro
We typically enjoy this light tomato basil pasta for a simple lunch or dinner with a baguette to dip in the sauce. If you want an extra filling meal, try it with a tasty appetizer like our Burrata Caprese or Pear and Prosciutto Rocket Salad.
Recipe FAQs
In Italian, pomodoro meants tomato so penne pomodoro translates to penne pasta with tomatoes.
Pomodoro is a type of tomato sauce that usually only includes tomatoes, olive oil, garlic, salt, and basil. Other tomato sauces, like marinara sauce, include ingredients like onions and other herbs.
Yes, all of the ingredients in this traditional pomodoro sauce are vegan.
If the sauce is too thin, reduce it until it reaches your desired consistency. If it is too thick, you can add a little water and adjust the salt accordingly or you can add a little pasta water once you've cooked the pasta.
Cooking Tips
- Salt the pasta water - Be sure to salt the pasta water so the pasta is extra flavorful.
- Cook the sauce low and slow - Simmering the sauce for 15-20 minutes allows the flavors to develop a richer, deeper taste.
- Serve with bread - Enjoy this bright pasta with a delicious roll or baguette to dip in the pomodoro sauce. In Italian, it is called "fare la scarpetta," or "make the little shoe."
Storage
Refrigerate leftover penne pomodoro in an air-tight container for up to 3 days. In order to reheat the pasta, place the desired amount of leftover tomato pasta in a braiser or dutch oven. Reheat over low heat, stirring occasionally until hot. You can also just microwave until warm.
Related Recipes
Did You Like This Recipe?
Love this easy penne pomodoro recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this vegetarian pasta recipe, tag #theheirloompantry so we can see your homemade penne pomodoro!
📖 Recipe
Penne Pomodoro
Equipment
Ingredients
- 28 oz whole peeled san marzano tomatoes
- 1 tablespoon olive oil
- 3 garlic cloves peeled
- 4-5 basil leaves plus more for garnish
- 1 teaspoon kosher salt or sea salt or to taste
- parmigiano-reggiano for serving
Instructions
- Crush tomatoes - Add the tomatoes to a bowl and crush by hand until smooth. Set aside.28 oz whole peeled san marzano tomatoes
- Cook sauce - In a large skillet or pot, add olive oil and warm over medium heat. Once warm, add garlic cloves. When the garlic turns golden, add the tomatoes and basil, and season with salt. Stir and cook covered with the lid ajar for 20 minutes. Remove the basil leaves and garlic cloves.3 garlic cloves, 4-5 basil leaves, 1 teaspoon kosher salt or sea salt, 1 tablespoon olive oil
- Cook pasta - While the sauce simmers, cook the pasta. In a large pot, bring salted water to a rolling boil over medium-high heat. Then add pasta to the water and cook until al dente per the packaging instructions (8-12 minutes). Time the pasta and the sauce so they are ready around the same time. Reserve a cup of pasta water and drain the pasta.
- Combine ingredients - Add the pasta back to the pot and stir in the pomodoro sauce. If the pasta is dry, add the pasta water about a quarter cup at a time, and toss until the pasta sauce reaches a silky consistency. Distribute into bowls, top with torn basil leaves, serve with grated parmigiano-reggiano, and enjoy immediately.parmigiano-reggiano
Video
Notes
- Refrigerate leftover penne pomodoro in an air-tight container for up to 3 days. In order to reheat, place the desired amount of leftover pasta in a braiser or dutch oven over low heat, stirring occasionally until hot. Alternatively, you can microwave the pasta.
- Use high-quality tomatoes and other ingredients. Your sauce will only be as good as the ingredients you use.
- Be sure to salt the pasta water so the pasta is extra flavorful.
- Cook the sauce low and slow for 15-20 minutes to allow the flavors to develop a richer, deeper taste.
- Serve the pasta with a delicious roll or baguette to dip in the sauce.
Leave a Reply