Penne pomodoro or penne al pomodoro is a classic Italian recipe loved by kids and adults alike. All you need is a handful of simple ingredients and around 30 minutes to have this easy tomato basil pasta recipe on the table. Perfect for busy weeknights and family meals.
Origins and history.
Pomodoro is the Italian word for tomato. So, penne al pomodoro translates to penne pasta with tomatoes. Although now considered a ubiquitous Italian ingredient, the use of tomatoes in the Italian kitchen only dates back to the 19th century.
Although tomatoes were brought to Europe from South America by Spanish Conquistadors in the 1500s, they didn’t start being used in Italian cooking until more than 200 years later. At first, tomatoes were used as ornamental plants as people thought they were poisonous!
Penne pomodoro is originally a Southern Italian recipe. However, it is more often made with spaghetti in southern Italy and penne in the North. The first published pasta with tomato sauce recipe comes from Naples in the 1800s. However, the very first pasta with tomato and basil sauce is said to have been invented by a Roman chef, Francesco Leonardi in the 1790s.
A staple in Italian homes.
So, Italians have been enjoying pasta pomodoro for centuries! In fact, it’s a staple in most Italian homes, as is dried pasta and canned tomatoes or tomato passata. This is an easy pasta recipe that Italian kids grow up with and a popular choice for quick whole family meals!
Ingredients for penne pomodoro.
Like many Italian pasta recipes, penne al pomodoro requires very few ingredients. For this reason, it’s important to use high quality ingredients if you can.
Tomatoes: The tomatoes are obviously the star ingredient in this recipe. For the pomodoro sauce, you can use ripe fresh whole tomatoes that have been blanched and peeled, tomato passata (also called tomato purée in US) or canned peeled tomatoes. I used the latter as I think they give the best flavor, color and texture.
Whether you use fresh tomatoes or canned, whole San Marzano tomatoes are the most popular sauce tomatoes.
Garlic: Italians rarely use ready-minced or dried garlic. Fresh garlic cloves will add the best garlicky flavor and can then be removed before serving!
Olive oil: If possible, use extra virgin olive oil. It gives the pomodoro sauce the classic flavor found in traditional Italian recipes. It also has a lot of health benefits other oils don’t have such as antioxidants, healthy fats, and anti-inflammatory properties, among others.
Basil: Italians also rarely use dried basil. For the best flavor use medium size fresh basil leaves which have a bright green color.
Pasta: As the name of this recipe states, the pomodoro sauce is paired with penne pasta. I used large, ridged penne called pennone rigate in Italian. You can also use smaller penne, smooth or ridged. I like ridged pasta because the sauce adheres to it better. However, spaghetti or other long pasta are good with tomato and basil sauce too.
Cook’s tip: Fresh tomatoes are best used in summer when they are in season and most flavorful. Otherwise, passata or canned tomatoes taste better.
Optional ingredients.
If you’d like to make your penne pomodoro a little spicy, you can add some peperoncino flakes (red pepper flakes) to the sauce or when serving. This classic Italian dish is delicious sprinkled with some grated cheese before eating. Vegetarians will want to use a vegetarian parmesan cheese as Italian Parmigiano is made with animal rennet.
Step by step instructions.
Cook the pasta.
Bring a large pot of water to a boil over a high heat. Add salt bring to a boil again! Add the penne pasta to the boiling water and cook until al dente, according to the package instructions. Once the pasta is cooked, save a cup of the pasta water and drain the pasta.
Make the sauce.
While waiting for the water to boil, start to make the sauce. Heat the olive oil in a deep skillet or frying pan over a medium heat. Once hot and shimmering, add in peeled whole garlic cloves, and cook them until fragrant and soft. You don’t want the garlic to brown much
Turn the heat down a little and add in the canned peeled tomatoes. Be careful as the hot oil may spit when the tomatoes go in! Break the tomatoes up with a wooden spoon. Bring to a simmer for about 15 minutes, stirring occasionally. Then, season with salt and pepper and add basil leaves. Simmer for another 5-10 minutes. Finally, remove the garlic cloves.
Cook’s Tip This delicious sauce recipe can be ready in 20-30 minutes. However, the longer you simmer the sauce, the richer the flavor will be.
Finish and serve.
Reduce heat for the sauce to low. Add cooked pasta and continue to cook for a minute or so, tossing occasionally, until the sauce coats the pasta.
If the sauce is too thick, you can add some of the pasta water. Taste and season with salt as desired. Stir in remaining basil. Serve with additional basil and freshly grated parmigiano cheese if required.
What to do with leftovers.
If you have leftover tomato and basil sauce, you can keep it sealed in the fridge for up to 5 days or freeze it for up to 3 months. Leftover pasta mixed with sauce can be kept in the fridge for up to 3 days and reheated in the microwave. I like to bake leftovers in the oven with a topping of grated Parmigiano or sliced mozzarella (or both!).
FAQ (your questions answered).
Yes, this recipe is both vegan and vegetarian as is but if you want to serve with grated cheese, use a vegetarian parmesan. Italian Parmigiano is not vegetarian as it is made with animal rennet.
You can easily make the pomodoro sauce in advance! It will last in an airtight container for up to 5 days in the fridge. Alternatively, make a double or triple batch and freeze the extra sauce in a freezer safe container for up to 3 months.
Let me know what you think.
Penne pomodoro is one of my favorite pasta recipes! The simple tomato sauce is easy to make but so flavorful! This is a pasta dish that’s perfect for both an easy dinner or lunch. It’s also very versatile. You can serve the tomato and basil sauce with different types of pasta and you can also make everything in advance and bake to serve.
If you try this pasta pomodoro recipe, I’d love to know what you think. Please write a comment below after the recipe card or on The Pasta Project Facebook page.
Your feedback means a lot to me.
Buon Appetito from Verona, Italy.
Pin for later.
Penne Pomodoro Recipe (easy tomato basil pasta)
Penne pomodoro or penne al pomodoro is a classic Italian recipe loved by kids and adults alike. All you need is a handful of simple ingredients and around 30 minutes to have this easy tomato basil pasta recipe on the table. Perfect for busy weeknights and family meals.
Ingredients
- 14 ounces penne pasta or other short or long pasta
- 14 ounces canned peeled tomatoes best is San Marzano
- 3 cloves garlic peeled
- 3 tablespoons extra virgin olive oil.
- salt for pasta and to taste
- freshly ground black pepper. to taste
- 1 handful fresh basil leaves
Optional ingredients
- peperoncino flakes (red chili pepper) as preferred
- 2 ounces Parmigiano Reggiano grated or vegetarian parmesan.
Instructions
Prepare the pasta.
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Bring a large pot of water to a boil over a high heat. Add salt and bring to a boil again! Add the penne pasta to the boiling water and cook until al dente, according to the package instructions. Once the pasta is cooked, save a cup of the pasta water and drain the pasta.
Make the pomodoro sauce.
-
While waiting for the water to boil, start to make the sauce. Heat the olive oil in a deep skillet or frying pan over a medium heat. Once hot and shimmering, add in peeled whole garlic cloves, and cook them until fragrant and soft. You don’t want the garlic to brown much.
-
Turn the heat down a little and add in the canned peeled tomatoes. Be careful as the hot oil may spit when the tomatoes go in! Break the tomatoes up with a wooden spoon. Bring to a simmer for at least 15 minutes, stirring occasionally. Then, season with salt and pepper and add basil leaves. Simmer for another 5-10 minutes. Remove the whole garlic cloves.
Finish and serve.
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Reduce heat for the sauce to low. Add cooked pasta and continue to cook for a minute or so, tossing occasionally, until the sauce coats the pasta. If the sauce is too thick, you can add some of the pasta water. Taste and season with salt as desired. Serve with additional basil and freshly grated parmigiano cheese if required.
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Notes
This recipe is vegan as is without adding cheese. Vegetarians who want to add grated cheese should use a vegetarian parmesan as Italian Parmigiano is mad with animal rennet.
See main content for cook’s tips and info on what to do with leftovers.
Nutrition
Calories: 481kcalCarbohydrates: 79gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 148mgPotassium: 418mgFiber: 4gSugar: 5gVitamin A: 143IUVitamin C: 10mgCalcium: 57mgIron: 2mg
Other easy pasta recipes to try.
- Creamy gorgonzola pasta.
- Tuna carbonara.
- Pasta alla gricia.
- Spaghetti aglio olio.
- Tortellini alla panna.
- Farfalle (bow-tie pasta) with smoked salmon.
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