This penne pomodoro recipe is an easy dinner that can be made in less than 30 minutes. Made with canned tomatoes or fresh tomatoes, this penne pasta is perfect for busy weeknights at any time of year.
Pomodoro is the Italian word for tomato. Pasta pomodoro is made using a simple tomato sauce that can be made with fresh or canned tomatoes. It's simply flavored with fresh basil and fresh garlic and finished off with a sprinkling of freshly grated parmesan cheese.
Pasta pomodoro or Pasta al Pomodoro originated in Naples Italy and is a traditional Italian dish that the whole family is sure to enjoy.
This easy pasta recipe is made with simple ingredients and would be delicious served with seafood salad, pesto bread or roasted artichokes.
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🍅 Ingredient notes
- Tomatoes - I typically use whole peeled canned tomatoes for this penne pomodoro recipe. It's a bit faster and easier and gives you the flexibility to make this dish at any time of year. If you are able to get them at your local grocery store, use whole san marzano tomatoes. They are sweeter, less acidic and fantastic for this or any marinara sauce. Fresh whole tomatoes can also be used, however, cooking times will be a bit longer. You will need about 2-3 pounds and it's best to blanch and peel the tomatoes ahead of time for the best flavor and texture.
- Pasta - I like using penne pasta for this recipe. However, any type of pasta can be used. Spaghetti, linguine, rigatoni or fussili are other great options.
📋 Substitutions and variations
- Gluten Free - Use your favorite gluten free pasta and follow package instructions for cooking times.
- Dairy Free - Omit the parmesan cheese or use a dairy free substitute.
- Meat - This dish is naturally vegetarian, however, meatballs, grilled chicken or seafood could also be added for a heartier main dish.
- Spicy - Add a big pinch of crushed red pepper flakes to the garlic cooking in olive oil.
🔪 Step by step instructions
First, heat a large pot of water on the stovetop over medium hight heat and heat a large deep sided skillet over medium heat.
When the skillet is hot, add in the olive oil and smashed garlic cloves. Cook the garlic until it's golden brown. Add in the tomatoes and gently start to break them up using a wooden spoon.
Turn down the stovetop to medium-low heat and let the sauce simmer while you cook the pasta, stirring and smashing down the tomatoes occasionally.
Add the salt to the boiling water and then stir in the penne pasta. Cook the pasta until al dente. Before draining the pasta, take ¼ cup of pasta water and add it to the tomato sauce and then drain the remaining water.
Rip the fresh basil leaves into smaller pieces and add to the sauce with an extra pinch of salt. Let it simmer for 1-2 more minutes and then toss the sauce with the cooked pasta. Serve sprinkled with freshly grated parmesan cheese, if desired.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to cook the pasta in a large pot of water that has been salted. For 1 pound of pasta, at least 4 quarts of water and 1 Tablespoon of salt should be used.
- Only cook the pasta to al dente so it doesn't become mushy. It should be cooked through, but still have a slight bite to it.
- Make sure to reserve some of the pasta water to add to the sauce. It's the best way to help it stick to the pasta and it also helps flavor the sauce.
- Only cook the garlic until lightly browned, if it burns, it will make the sauce bitter.
- For a smoother sauce, an immersion blender can be used to blend the sauce to the desired consistency.
- For an extra special penne al pomodoro recipe, add a drizzle of olive oil over the finished dish.
💭 Frequently asked questions
Pomodoro is different than from pasta sauce or marinara in both the texture and consistency. A pomodoro sauce will be thicker and smoother, where as a typical pasta or marinara sauce is thinner and chunkier.
⏲️ Make ahead and storage instructions
The sauce for this delicious recipe can be made up to 3 days ahead of time and reheated on the stove over low heat until it's warmed through.
The sauce can also be cooled and stored in freezer safe ziptop bags for up to 3 months. Defrost the pomodoro sauce completely in the refrigerator and then heat as directed above.
Leftovers will keep in an airtight container for 3-4 days in the refrigerator and can be reheated on the stovetop over low heat. A little bit of broth can be added if it becomes dry.
🍝 More pasta recipe
If you loved this penne pomodoro recipe, check out these other simple yet delicious pasta recipes that I know you will love too!
- Bucatini Cacio e Pepe
- Penne alla Vodka with Chicken
- Easy Sausage and Gnocchi
- Creamy Carbonara Recipe
📖 Recipe
Penne Pomodoro Recipe
Ingredients
- 2 Tablespoons olive oil
- 6 large garlic cloves smashed
- 28 ounces whole peeled tomatoes san marzano, if possible
- 1 Tablespoon kosher salt plus a pinch for the sauce
- 1 pound penne pasta uncooked
- 1 bunch fresh basil leaves
- freshly grated parmesan cheese for serving, if desired
Instructions
- First, heat 4 quarts of water in a large pot over medium high heat and a large deep sided skillet over medium heat on the stovetop.
- When the skillet is hot, add the olive oil and smashed garlic and cook for 30-60 seconds, stirring occasionally until lightly browned.
- Add in the whole peeled tomatoes and break them up gently using the back of a wooden spoon. Reduce the heat to medium-low and allow the sauce to simmer, stirring and breaking up the tomatoes occasionally.
- When the water comes to a rolling boil, mix in 1 tablespoon of salt and then stir in the penne pasta. Lower the heat to medium and allow the pasta to cook until al dente.
- When the pasta is al dente, take ¼ cup of the pasta cooking water and stir it to the tomato sauce. Drain the remaining water from the pasta.
- Rip the basil leaves into smaller pieces and mix them into the sauce with an extra pinch of salt. Let the sauce simmer 1-2 minutes so the flavors can combine and then toss the sauce with the penne.
- Serve the penne pomodoro topped with freshly grated parmesan cheese, if desired.
Notes
- Adding pasta water to the sauce, helps it stick to the pasta and adds flavor.
- Only cook the garlic until lightly browned, if it burns, it will make the sauce bitter.
- For a smoother sauce, an immersion blender can be used at the end.
- Add a drizzle of really good extra virgin olive oil over the finished dish, for an extra delicious flavor.
Substitutions and Variations
- Tomatoes - 2-3 pounds of fresh whole tomatoes can also be used instead of canned. The tomatoes will need to be peeled ahead of time for the best flavor and texture to the sauce. Cooking times may be longer to soften fresh tomatoes.
- Pasta - Spaghetti, linguine, rigatoni or fussili are other pasta that can be used.
- Gluten Free - Use gluten free pasta.
- Dairy Free - Omit the parmesan cheese or use a dairy free substitute.
- Meat - Meatballs, grilled chicken or seafood can be added for a heartier dish.
- Spicy - Cook a big pinch of crushed red pepper flakes with the garlic.
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