Penne Pomodoro
The wonderful flavors of this Penne Pomodoro will take you right to Italy using just 5 ingredients!
Tomato puree is simmered gently with olive oil, garlic, and fresh basil, creating a sweet, aromatic sauce. Combined with perfectly cooked penne, this simple yet delicious dish is sure to have everyone coming back for seconds!
Penne Pomodoro is a dish I make regularly for my husband and myself. It’s tasty and easy to prepare with the ingredients I always keep. Similar to my very popular San Marzano Tomato Sauce, this garlicky sauce is cooked long and slow which produces a rich but sweet flavor.
The key to this tomato basil pasta sauce is how the garlic is prepared before cooking. Whole garlic gives a mild flavor, while sliced or chopped garlic offers a more intense taste. However, slicing or chopping can lead to uneven cooking, with some pieces burning and others staying raw. Mincing the garlic into a paste, as in my recipe for Penne Pomodoro, not only ensures even cooking but also intensifies the garlic flavor, making it richer and more aromatic. It’s a win-win!
Why you’ll love this recipe
- Flavor – Mincing the garlic and long gentle cooking creates an aromatic sauce that belies its simplicity!
- Easy to prepare – There are no tricky steps in this Penne Pomodoro recipe making it an excellent choice for beginner cooks.
- Few Ingredients – You may be surprised that with just 5 ingredients this penne al pomodoro is so flavorful.
- Italian classic – Every Italian has a version of this tomato sauce. For a change, it can be served with homemade busiate, cavatelli, or deliciously tender ricotta cavatelli.
- Vegetarian – For a meatless dish that will please both vegetarians and non-vegetarians alike, you can’t go past Penne Pomodoro. This one is a crowd-pleaser!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Penne pasta – I prefer bronze-cut or bronze-die pasta because its porous, slightly rough texture helps the sauce cling to it more effectively.
- Canned tomatoes – Purchase whole tomatoes that have no additives and are canned in tomato puree. I like the Mutti brand but I Cento is good for Penne Pomodoro.
- Extra virgin olive oil – Use extra virgin olive oil if you have it; otherwise, regular olive oil works well as a substitute.
- Garlic – Choose fresh, plump, and juicy garlic cloves for the best flavor. The pungent aroma of fresh garlic elevates the pomodoro pasta sauce beautifully. Whenever possible, opt for locally sourced produce, and your supermarket will likely have everything clearly labeled.
- Basil – Fresh basil is essential in Penne Pomodoro —avoid using dried basil, as it lacks flavor.
See recipe card for quantities.
Instructions
Puree the peeled tomatoes in a blender or food processor, or press them through a fine mesh sieve.
Mince the garlic using a microplane grater to release its incredible aroma.
Heat olive oil in a skillet over medium-low heat. Add garlic and sauté for 30-60 seconds until fragrant.
Pour in the tomato puree, stir, and simmer on low heat for 60-70 minutes, stirring occasionally. Add water if needed.
In the final 10 minutes, stir in fresh basil.
Cook the penne for one minute less than the recommended time. Drain, reserving a cup of pasta water. Then stir pasta into the sauce with a splash of pasta water, cooking for 1 minute.
Just before serving stir in a handful of chopped fresh basil and a drizzle of olive oil to freshen the sauce. Serve Penne Pomodoro in bowls and hand around grated Parmigiano Reggiano cheese (Parmesan) for everyone to add as they prefer.
Marcellina’s Hint: Be sure to add the minced garlic to a cold pan and heat it gently together with the olive oil over medium heat. Don’t leave it at this point. The garlic should color or burn just release an amazing fragrance!
Substitutions
- Canned Tomatoes – instead of peeled whole canned tomatoes, use pure tomato puree also known as tomato passata.
- Basil – Use fresh parsley instead of basil to give this sauce a different flavor.
- Penne Pasta – Choose a different pasta to use with this pomodoro sauce. Spaghetti, bucatini and rigatoni are all good options.
Variations
- Fresh Tomato Sauce – When our garden is brimming with fresh tomatoes, I’ll often peel and puree those for this recipe adding a spoonful or two of tomato paste for extra richness.
- Spicy – Include just a touch of red pepper flakes while cooking to add a spicy heat to this sauce.
- Creamy – Add a splash of heavy cream for a rich and decadent sauce.
- Cheesy – Stir in chopped fresh mozzarella just before serving for a delightfully cheesy dish!
Equipment
You’ll need a large saucepan to boil the pasta and a large skillet or frying pan for the sauce. A microplane grater to mince the garlic is fantastic if you have one. Alternatively, check my Top Tips below for other ways to mince the garlic correctly for this recipe.
Storage
Pomodoro sauce can be made in advance up to the point of adding the fresh basil. Store in the fridge for 3 to 4 days. Reheat over low heat adding fresh basil and following the remainder of the recipe. Stir regularly while reheating.
Leftover Penne Pomodoro can be stored in the fridge for 3 to 4 days. Reheat in a skillet over medium low heat, adding a little water to moisten the sauce. A microwave can be used to reheat, Penne Pomodoro however the moisture in the sauce will have absorbed into the pasta and the dish will be drier than when served freshly made.
Top tips
- Don’t skip the extra step to puree the whole tomatoes or pass them through a sieve. It’s worth it!
- Mince the garlic on a microplane grater if you have one. If not, pound the garlic in a mortar and pestle with a pinch of salt or use the flat side of a knife to crush the garlic, then press and drag it along the cutting board with a pinch of salt until it forms a smooth paste. This step is important for the correct flavor in this recipe.
- After adding the pureed tomatoes, cook the sauce gently for at least an hour until it is reduced and sweetened.
- Boil your pasta in generously salted water to bring out its flavor—aim for water that tastes like the sea. Once the pasta is in the pot, stir to prevent sticking. Skip the olive oil; it’s unnecessary and can coat the pasta, making it harder for the sauce to cling.
- When the pasta is perfectly cooked, drain it and toss it straight into the rich pomodoro sauce, stirring well to keep everything from sticking together.
FAQ
No , Penne Pomodoro isn’t spicy. However, a little red pepper flakes can be added for a spicy tomato sauce.
Penne Pomodoro simply means penne pasta with tomato sauce. It’s an Italian classic that is popular in Italy and beyond.
Yes. Pomodoro is different to marinara. My pomodoro sauce is smooth and thick and has been cooked long and slow. Whereas marinara sauce is chunky and thinner.
Serving Suggestions
I love to serve pasta dishes like Penne Pomodoro with a side of homemade bread like my Cheese and Herb Bread or my Sicilian Semolina Bread. Making “la scarpetta”, or using bread to mop up leftover pasta sauce on your plate, is an Italian tradition that makes so much sense. Why waste delicious sauce?
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Penne al Pomodoro
Ingredients
- 1 pound penne pasta See Note 1
- 28 ounces (800 grams) whole canned tomatoes See Note 2
- ¼ cup (60 mls) extra virgin olive oil plus extra for finishing
- ¼ cup chopped fresh basil plus extra for finishing – See Note 3
- 2 cloves garlic
- ½ teaspoon salt or to taste (plus extra salt for water to boil the pasta)
- finely grated Parmigiano Reggiano cheese to serve
Instructions
- Puree the peeled tomatoes in a blender or food processor. Alternatively, press the tomatoes through a fine mesh sieve.
- Peel the garlic then mince it on a microplane grater. If you don't have a microplane grater, pound in a mortar and pestle with a pinch of salt or crush the garlic with the flat side of a knife, then press and drag it on the cutting board with a pinch of salt until it becomes a smooth paste. This is an important step to create an incredible flavor in this sauce. For a milder garlic flavor, chop the garlic coarsely or leave whole.
- Take a large skillet or frying pan, pour in the extra virgin olive oil, and add the minced garlic. Place the pan over medium-low heat. Sauté the garlic gently until fragrant but not colored stirring constantly. This will take 30-60 seconds. Your absolute attention to this part is required. Be careful not to burn it.
- Pour in the tomato puree, stirring well to combine the ingredients.
- Add salt (or to taste) and reduce the heat to low. Cook the sauce for about 60-70 minutes, stirring occasionally. The liquid will evaporate and the sauce will thicken. If necessary, add a little water if the sauce is too dry. In the last 10 minutes, add basil to the sauce.
- At this time, cook the penne pasta in plenty of salted, boiling water according to package instructions. Drain one minute before the cooking time is up, reserving a cup of water.
- Stir the cooked pasta into the sauce adding a splash of the reserved pasta water. Stir over medium low heat for 1 minute to finish cooking the pasta and allow the pasta and sauce to “marry”.
- Enrich it with more fresh basil leaves and a drizzle of raw oil for an irresistible final touch.
- Serve with finely grated Parmigiano Reggiano cheese.
Notes
- Try a different pasta with this pomodoro sauce—spaghetti, bucatini, or rigatoni work beautifully.
- Swap peeled whole canned tomatoes for tomato puree, also known as passata, for a smoother base.
- Replace basil with fresh parsley to give the sauce a unique flavor twist.
- Puree whole tomatoes or press them through a sieve for a smoother sauce—it’s worth the effort!
- Mince garlic with a microplane grater, or crush it into a paste with a knife or mortar and pestle and a pinch of salt for the best flavor.
- Simmer the pureed tomatoes gently for at least an hour until reduced and sweetened.
- Boil pasta in well salted water and stir the pasta after adding to prevent sticking—no olive oil, please!
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Hi Marcelina.. what can I say that has to be one of my favourite ways to cook pasta … with a simple fresh tomatoe , garlic and lots of fresh basil pasta especially during the summer months.. delicious 😋
Teresa, you’re so right! It’s so wonderful!