This Penne Pomodoro dish is packed with garlic, fresh basil, sweet tomatoes, and rich Parmesan cheese. This recipe is a great choice as it simplifies making homemade sauce.
If you enjoy red sauce, you may also want to try out this Spaghetti and Meatballs recipe or this Stuffed Manicotti.
Recipe Details
This Penne Pomodoro is a fantastic 30-minute meal option. The sauce is bursting with freshness and flavor, while the pasta is cooked to perfection. This recipe is quick and easy, ideal for busy nights.
- TASTE: The sauce is enriched with the flavors of sweet tomatoes, nutty Parmesan cheese, fresh garlic, and aromatic basil, creating a delicious blend with the buttery pasta.
- TEXTURE: The pomodoro sauce is velvety and dense, with a pureed consistency, gently textured with small tomato pieces. The pasta is cooked al dente for a satisfying bite.
- TIME: Only 30 minutes to prepare.
- EASE: This recipe is straightforward and quick, allowing you to whip up a delightful homemade sauce in mere minutes.
What You’ll Need
Ingredient Notes
- San Marzano tomatoes- These tomatoes provide a wonderful sweetness to the pomodoro sauce. You can use whole peeled tomatoes.
- Onion and garlic- Adding these ingredients infuses the sauce with a fresh and flavorful punch.
- Parmesan cheese- This cheese contributes a delightful salty and nutty essence.
- Sugar- A hint of sugar balances the acidity of the tomatoes, adding a touch of sweetness.
- Basil– Fresh basil elevates the dish with its combination of sweet and savory notes.
- Butter- Butter imparts a richness to the pasta.
Add-ins and Substitutions
- Substitute other pasta types- Use different pasta varieties such as spaghetti, linguine, fettucine, cavatelli, elbow, gluten-free options, or any pasta of your preference.
- Make it dairy-free- Opt for plant-based butter and vegan parmesan cheese to create a dairy-free version.
- Add meat- Enhance the dish by incorporating ground beef or pork, meatballs, sausage, or chicken breast for a heartier meal.
- Add some spice- Introduce a bit of heat by including red pepper flakes.
How to Make Penne Pomodoro
- Saute the onion and garlic. Sauté chopped onion and minced garlic in a pan with extra virgin olive oil over medium heat until the onion turns translucent.
- Blend the tomatoes. Place whole peeled San Marzano tomatoes in a blender and pulse about 5 times.
Pro Tip: Exercise caution to prevent the garlic from burning, as it can develop a bitter taste. Stir frequently.
- Simmer. Add the pureed tomatoes to the pan and simmer over medium-low heat for about 15 minutes.
- Add the remaining sauce ingredients. Incorporate sugar, kosher salt, and chopped basil leaves, and continue to cook for an additional 5 minutes.
- Cook the pasta. Cook the penne pasta in well-salted water.
- Incorporate butter. After cooking, drain the pasta and mix in the butter.
- Combine. Add the pasta to the tomato sauce along with grated Parmesan.
Recipe Tips
- Take your time with the garlic and onion- These ingredients require sufficient cooking time to release their aromatic and sweet flavors, so avoid rushing this step.
- Ensure the tomatoes are peeled- If using fresh tomatoes, peel them to prevent the skins from affecting the texture and taste.
- Allow the sauce to simmer- Simmering the sauce helps the flavors blend and intensify, a vital step for great sauce.
- Avoid rinsing the penne- Rinsing removes starch that aids in sauce adherence to the pasta.
FAQs
Differences between pomodoro sauce and marinara sauce include thickness, ingredients, and flavor profiles. Pomodoro sauce is typically thicker as it omits ingredients like red wine or olive oil that may thin out marinara. Additionally, marinara usually contains oregano, red pepper flakes, and bay leaves, which are not commonly found in pomodoro sauce.
Pomodoro sauce primarily consists of tomato puree but is also enhanced with fresh basil, onion, and garlic to provide a blend of fresh and robust flavors that complement the sweetness of the tomatoes.
Serving Suggestions
This delightful Penne Pomodoro dish is sweet, garlicky, and brimming with fresh basil. It pairs wonderfully with bread, salad, soup, and vegetables.
- Breads: Enjoy this pasta with bread to soak up the flavorful sauce. Consider pairing it with Focaccia Bread, Rustic Bread (overnight), Sourdough Bread, or Buttery Brioche Bread.
- Salads: Kick off your meal with a Spinach Salad, Cucumber Tomato Feta Salad, Broccoli Cranberry Salad, or Couscous Arugula Salad.
- Soups: Accompany your Penne Pomodoro with a bowl of Tortellini Soup, Baked Potato Soup, Broccoli Cheddar Soup, or Easy French Onion Soup.
- Vegetables: Serve this pasta alongside Sauteed Garlic Asparagus, Roasted Brussels Sprouts, Crispy Air Fryer Broccoli, or Air Fryer Green Beans for a well-rounded meal.
Make This Recipe in Advance
Make ahead: Prepare the pomodoro sauce in advance and refrigerate it. Reheat it before combining it with the penne and Parmesan cheese.
Storing: Store this Penne Pomodoro in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave or on the stovetop until heated through.
Freeze: Freeze the sauce in a freezer ziplock bag for up to 3 months. Thaw it overnight in the fridge before reheating.
More Amazing Pasta Dishes!
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Spaghetti and Meat Sauce
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Asiago Tortelloni Alfredo With Grilled Chicken
-
Lobster Ravioli
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Rasta Pasta Recipe
Full Recipe Instructions
Penne Pomodoro
Equipment
-
1 blender
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 small yellow onion
- 2 garlic cloves minced
- 28 ounces whole peeled tomatoes
- 1/2 teaspoon granulated sugar
- 1/2 tsp salt or to taste
- 5 basil leaves chopped
- 1/2 lb Penne pasta 
- 2 Tbsp unsalted butter
- 1/4 cup grated Parmesan plus extra for garish
Instructions
-
Add chopped onion and minced garlic to a pan with extra virgin olive oil over medium heat.
-
Stir until the onion turns translucent.
-
Place 1 (28 oz) can of whole peeled San Marzano tomatoes in a blender and pulse about 5 times.
-
Add the puréed tomatoes to the pan and stir over medium-low heat for about 15 minutes.
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Add sugar, kosher salt, and chopped basil leaves. Cook for an additional 5 minutes.
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Cook the penne pasta in a pot of well-salted water.
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Once cooked, drain the water and mix in 2 Tbsp of unsalted butter.
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Add the pasta to the Pomodoro sauce along with the grated Parmesan.
Nutrition
– Polyunsaturated Fat: 2g
– Monounsaturated Fat: 12g
– Trans Fat: 0.2g
– Cholesterol: 20mg
– Sodium: 398mg
– Potassium: 540mg
– Fiber: 4g
– Sugar: 7g
– Vitamin A: 488 IU
– Vitamin C: 20mg
– Calcium: 137mg
– Iron: 3mg
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