Indulge in the authentic flavors of Italy with this Penne Pomodoro recipe. Made with simple ingredients, this dish embodies the essence of traditional Italian cooking. Get ready to savor the rich tomato sauce clinging to perfectly cooked penne in just a few easy steps!
Penne Pomodoro, a classic Italian pasta dish, translates to "penne with tomato" in English. Its popularity lies in its simplicity – a medley of straightforward ingredients, including passata (crushed strained tomatoes), onions (or garlic!), olive oil, and fresh basil, that come together to create a flavorful pasta dish. With the spotlight on the rich tomato sauce and al dente penne, it's a dish that truly celebrates the beauty of easy Italian cooking.
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Making penne al pomodoro couldn't be easier, even if you’re not an Italian cook! With just a handful of pantry staples totaling less than 10 ingredients, you're well on your way to a satisfying pasta dish. Start by boiling the penne until it's almost al dente, then transfer it to a pan with sizzling onions and passata, allowing the flavors to meld together. Finish it off with fresh basil, and a comforting bowl of this Italian classic is ready in no time.
Whip it up for a quick weeknight dinner when time is short, or take it slow on a lazy Sunday to savor the robust flavors. Penne Pomodoro easily earns a spot on your dinner rotation list, offering a taste of Italy that's equally suitable for any occasion that never goes out of style!
And if you enjoy this tomato pasta dish, you’ll love making Eggplant Pasta with Tomato and Mozzarella or Pasta Al Forno!
Why You’ll Love This Recipe
- It's a blend of authentic Italian flavors in every bite, with the velvety passata and fresh basil creating a perfect yet simple taste.
- Perfect for busy days – this recipe comes together effortlessly with minimal fuss and a handful of kitchen staples.
- The pasta soaks up the rich tomato sauce, ensuring each forkful is a delightful blend of textures and tastes.
- Whether it's a quick weeknight meal or a leisurely Sunday dinner, Penne Pomodoro's versatility guarantees a satisfying and comforting experience every time.
Ingredients You’ll Need
- Penne Pasta - Serves as the hearty base of the dish, providing a satisfying texture that complements the tomato sauce perfectly.
- Olive Oil - Infuses the sauce with a rich, savory depth. Used to sauté the garlic, adding a subtle yet essential layer of flavor to the dish.
- Onion - Impart a fragrant and aromatic essence to the sauce, enhancing its overall taste profile (can substitute garlic too!)
- Passata - These crushed strained tomatoes form the heart of the tomato sauce, offering a smooth tomato consistency that coats the penne pasta beautifully.
- Fresh Basil - Introduces a burst of vibrant, herbaceous freshness to the dish, adding a delightful contrast to the tomato sauce's richness.
- Salt and Pepper - Balances and enhances the flavors of the ingredients, ensuring a well-rounded and delicious taste.
Which Type Of Penne To Use?
There are two main types of penne - penne rigate (penne with ridges) and penne lisce (smooth penne).
Most people prefer penne rigate in pasta dishes because they have the ridges which most people claim will hold the sauce better than the smooth penne.
In my opinion, this isn't exactly true. As long as you are using bronze die extruded pasta, penne lisce will hold the pomodoro sauce very well. The bronze die helps to give the pasta a rough texture, which will help the sauce cling to the noodle.
Just ensure that you're finishing the pasta over heat in the sauce, and adding some pasta water as well.
In the end, it's up to you which penne you use (penne lisce or rigate), but either one will work just fine!
How To Make Penne Pomodoro
Cook the pasta: Bring a pot of water to a boil, add salt, and drop the penne in. Cook until it's before al dente. 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce. Reserve a bit of pasta water to thicken the sauce.
Cook the onion: Heat olive oil in a pan over medium heat while the water is boiling and the pasta is cooking. Add the chopped onion and sautee until sizzling, about 3 minutes.
Cook the tomato sauce: Add the passata, salt, and pepper. Add in freshly torn basil. Let the sauce cook until thickened, about 10 minutes. Adjust for salt and pepper.
Add in the pasta: Add the cooked penne to the pan, along with a bit of pasta water. Continue to cook the pasta in the pan until the pasta water is absorbed and it is al dente. If it needs more time to cook, add more pasta water. Toss in more fresh hand-torn basil. Toss again.
Garnish and serve: Plate the pasta while hot and top with grated parmigiano reggiano if desired. Enjoy!
Recipe Tips
- Cook the penne pasta until it's just slightly undercooked, about 2-3 minutes less than the package instructions, as it will finish cooking in the sauce later. This ensures your pasta remains perfectly al dente.
- When sautéing the onion in olive oil, make sure not to let it brown or burn. It should turn fragrant and sizzle, releasing its flavor into the oil without becoming overly crispy.
- Allow the passata to simmer and thicken for about 10 minutes. This reduces the sauce, intensifying the tomato flavor and ensuring it clings to the pasta beautifully.
- Season the sauce with salt and pepper gradually. You can always add more later, but it's challenging to correct an overly salty dish.
- Reserve a small amount of pasta water before draining the penne. This starchy liquid can be added to the sauce if needed to adjust the consistency and enhance the flavor.
- Toss in more fresh hand-torn basil at the end, just before serving. This not only brightens up the dish but also adds a burst of aromatic freshness.
- If choosing penne lisce (smooth penne with no ridges), as opposed to penne rigate (with ridges) ensure they are bronze die extruded. This rough texture helps the sauce adhere better to the pasta, enhancing each bite.
- Garlic or onion can be used interchangeably in this dish. The traditional Italian way to use garlic in this dish is to sautee the garlic cloves whole, and take them out once they've flavored the oil. If you're a garlic enthusiast, mince the garlic cloves instead of removing them after infusing the oil. This will intensify the garlic flavor in the dish.
Variations
- For those who crave heat, add a pinch of red pepper flakes to the olive oil when sautéing the garlic.
- Experiment with vegetables. Sauté sliced bell peppers, zucchini, or mushrooms alongside the garlic for a veggie-packed version of Penne Pomodoro.
- For a creamy twist, stir in a splash of heavy cream or half-and-half after the tomato sauce has thickened. This creates a luscious pink sauce.
- Play with different herbs for unique flavor profiles. Swap the basil for oregano, thyme, or even a hint of rosemary to create your herb-infused masterpiece.
- Besides Parmigiano Reggiano, experiment with other cheeses like Pecorino Romano for varied and delightful cheesy notes.
- Opt for gluten-free penne pasta if you have dietary restrictions. You'll still enjoy the same rich flavors without the gluten.
Storing & Freezing
Storage: To store leftover Penne Pomodoro, transfer it to an airtight container and refrigerate it for up to 3 days. When reheating, add a splash of water or broth to maintain the pasta's moisture and refresh the flavors.
Freezing: While pasta dishes like Penne Pomodoro can be frozen, it's best to freeze the sauce separately from the pasta. Portion the cooled sauce into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw the sauce overnight in the refrigerator and reheat it on the stove. Cook fresh penne separately and combine it with the reheated sauce for a delicious meal.
FAQ
Yes, you can substitute canned whole tomatoes, but you'll need to crush them or blend them to achieve a smoother consistency similar to passata. Remove any seeds and adjust the cooking time to ensure the sauce thickens properly.
While fresh basil provides a vibrant flavor, you can use dried basil if it's your only option. However, use it sparingly, about 1 teaspoon, as dried herbs are more concentrated in flavor. Add it when simmering the sauce, and consider fresh basil for garnish if available.
If your sauce thickens too much, simply add a bit of pasta water (reserved before draining the penne) to reach your desired consistency. Gradually incorporate it while stirring until the sauce reaches the desired thickness.
More Italian Tomato Recipes
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Recipe
Penne Pomodoro - Italian Tomato Pasta
Indulge in the authentic flavors of Italy with this Penne Pomodoro recipe. Made with simple ingredients, this dish embodies the essence of traditional Italian cooking. Get ready to savor the rich tomato sauce clinging to perfectly cooked penne in just a few easy steps!
Ingredients
- 250g penne pasta lisce or rigate (smooth or ridged)
- 2 tablespoon olive oil
- 3 tablespoon yellow onion (or white) chopped
- 2 cups crushed strained tomatoes (passata)
- fresh basil
- salt and pepper to taste
Instructions
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Bring a pot of water to a boil, add salt, and drop the penne in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce)
-
While the water is boiling/pasta is cooking, heat olive oil in a pan over medium heat. Add the chopped onion and sautee until sizzling, about 3 minutes.
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Add the passata, along with salt and pepper. Add in basil.
Let the sauce cook until thickened, about 10-15 minutes. Adjust for salt and pepper.
-
Add the penne to the pan, along with a bit of pasta water.
-
Continue to cook the pasta in the pan until the pasta water is absorbed and it is al dente. If it needs more time to cook, add more pasta water.
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Toss in more fresh hand-torn basil. Toss once more.
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Plate and top with grated parmigiano reggiano if desired.
Recipe Notes
- Cook the penne pasta until it's just slightly undercooked, about 2-3 minutes less than the package instructions, as it will finish cooking in the sauce later. This ensures your pasta remains perfectly al dente.
- When sautéing the onion in olive oil, make sure not to let it brown or burn. It should turn fragrant and sizzle, releasing its flavor into the oil without becoming overly crispy.
- Allow the passata to simmer and thicken for about 10 minutes. This reduces the sauce, intensifying the tomato flavor and ensuring it clings to the pasta beautifully.
- Season the sauce with salt and pepper gradually. You can always add more later, but it's challenging to correct an overly salty dish.
- Reserve a small amount of pasta water before draining the penne. This starchy liquid can be added to the sauce if needed to adjust the consistency and enhance the flavor.
- Toss in more fresh hand-torn basil at the end, just before serving. This not only brightens up the dish but also adds a burst of aromatic freshness.
- If choosing penne lisce (smooth penne with no ridges), as opposed to penne rigate (with ridges) ensure they are bronze die extruded. This rough texture helps the sauce adhere better to the pasta, enhancing each bite.
- Garlic or onion can be used interchangeably in this dish. The traditional Italian way to use garlic in this dish is to sautee the garlic cloves whole, and take them out once they've flavored the oil. If you're a garlic enthusiast, mince the garlic cloves instead of removing them after infusing the oil. This will intensify the garlic flavor in the dish.
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