Penne Pomodoro Recipe
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.
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.
Video
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.
Make Ahead and Storage Instructions
The sauce 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.Nutrition
Serving: 1.33cupsCalories: 349kcalCarbohydrates: 63gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1357mgPotassium: 434mgFiber: 4gSugar: 5gVitamin A: 225IUVitamin C: 13mgCalcium: 65mgIron: 2mg
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