This penne pomodoro is a delicious tomato based pasta packed with flavor and fresh herbs. It’s super easy to make and ready in 20 minutes or less!
When you want dinner to be absolutely delicious and FAST, then this penne pomodoro is exactly what you’re looking for.
You can have it on the table in 20 minutes or less and it is absolutely loaded with flavor.
It also keeps really well so if it’s more than you need for one dinner, you can enjoy leftovers the next day too!
And if you love super easy pasta recipes ready in 20 minutes or less then you’ll also love our spicy vodka rigatoni and al pesto pasta.
What Goes Into This Penne Al Pomodoro:
Ingredient Notes
- Penne pasta – if you don’t have penne on hand, any pasta shape will do. This is a sauce that will go great with any pasta.
- Crushed tomato – you can use canned crushed tomatoes or Passata (comes in a jar).
- Light brown sugar – cuts the acidity from the tomatoes.
- Parmesan – is entirely optional, but delicious for serving.
How To Make Penne Pomodoro
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Heat a large pot on medium low heat.
- Add olive oil and crushed garlic and sauté for a minute until the garlic is fragrant and slightly golden.
- Add crushed tomatoes, tomato paste and salt and stir to combine.
- Bring to a simmer and gently simmer the sauce for about 8 minutes.
- While the sauce is simmering, cook your penne pasta according to package directions. When cooked, drain the pasta and set aside a cup of the pasta water.
- Add light brown sugar, fresh chopped parsley and fresh chopped basil to the sauce and stir in.
- Gently simmer for 2 minutes.
- Add cooked penne pasta to the sauce and gently fold it in.
- Add a splash of reserved pasta water to help coat the penne.
- Add salt and pepper to taste.
- Serve topped with grated parmesan and fresh chopped parsley.
Serving Suggestions
Serve your penne pomodoro pasta with a simple green salad or Greek salad on the side and our simple vinaigrette dressing.
Some crusty bread on the side to mop up extra sauce is also delicious! If you’re in the mood to bake up a fresh loaf then our recipe for no knead whole wheat bread is the easiest recipe ever and our no-knead focaccia is simply the best.
Chef’s Tips
Add salt to your pasta water before cooking the pasta. This is all the more important because we will put aside a cup of the pasta water after cooking, and the salty, starchy water helps to emulsify the sauce.
Reserve a cup of pasta water. You won’t use all of it, but just a few splashes makes your pasta and sauce stick together all the better.
Make it vegan. If you’d like to make this recipe vegan simply swap the parmesan cheese topping for a vegan parmesan cheese option, or skip it altogether.
Storing and Freezing
Leftover pomodoro penne can be stored in the fridge for up to 4 days. Reheat in the microwave.
If you’d like to freeze it, then don’t mix in the penne. Simply let the sauce cool and then freeze it for up to 3 months. It freezes very well so you could double or even triple the sauce if you’d like to have a stock of it in the freezer. Thaw overnight in the fridge and reheat over low heat on the stove, add pasta and serve.
More Easy Pasta Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Penne Pomodoro
Ingredients
For The Pasta:
- 16 ounces Penne Pasta (450g) Dry Weight
For The Sauce:
For Serving (Optional):
- Parmesan Cheese Freshly Grated
- Fresh Chopped Parsley
Instructions
- Heat a large pot on medium low heat. Add olive oil and crushed garlic and sauté for a minute until the garlic is fragrant and slightly golden.
- Add crushed tomatoes, tomato paste and salt and stir to combine. Bring to a simmer and gently simmer the sauce for about 8 minutes.
- While the sauce is simmering, cook your penne pasta according to package directions. When cooked, drain the pasta and set aside a cup of the pasta water.
- Add light brown sugar, fresh chopped parsley and fresh chopped basil to the sauce and stir in. Gently simmer for 2 minutes.
- Add cooked penne pasta to the sauce and gently fold it in.
- Add a splash of reserved pasta water to help coat the penne. Add salt and pepper to taste.
- Serve topped with grated parmesan and fresh chopped parsley.
Notes
- Penne pasta – if you don’t have penne on hand, any pasta shape will do. This is a sauce that will go great with any pasta.
- Crushed tomato – you can use canned crushed tomatoes or Passata.
- Light brown sugar – cuts the acidity from the tomatoes.
- Parmesan – is entirely optional, but delicious for serving.
- Add salt to your pasta water before cooking the pasta. This is all the more important because we will put aside a cup of the pasta water after cooking, and the salty, starchy water helps to emulsify the sauce.
- Reserve a cup of pasta water. You won’t use all of it, but just a few splashes makes your pasta and sauce stick together all the better.
- Storing: Leftovers can be stored in the fridge for up to 4 days. Reheat in the microwave.
- Freezing: If you’d like to freeze it, then don’t mix in the penne. Simply let the sauce cool and then freeze it for up to 3 months. It freezes very well so you could double or even triple the sauce if you’d like to have a stock of it in the freezer. Thaw overnight in the fridge and reheat over low heat on the stove, add pasta and serve.
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