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    Home » Dinner

    Penne Pomodoro

    Published: Apr 21, 2022 Updated: Apr 21, 2022 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Penne Pomodoro

    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!

    Penne pomodoro topped with parmesan and fresh chopped parsley in a black bowl.

    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:

    Ingredients to make penne 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.
    Penne pomodoro topped with parmesan and fresh chopped parsley in a black bowl.

    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.
    Olive oil and garlic added to pot and sautéed.
    • Add crushed tomatoes, tomato paste and salt and stir to combine.
    • Bring to a simmer and gently simmer the sauce for about 8 minutes.
    Crushed tomatoes, tomato paste and salt added to pot and stirred in.
    • 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.
    Light brown sugar, chopped parsley and basil added to sauce and stirred in.
    • Add cooked penne pasta to the sauce and gently fold it in.
    Cooked penne added to sauce in the pot and tossed.
    • Add a splash of reserved pasta water to help coat the penne.
    • Add salt and pepper to taste.
    Penne pomodoro in a pot.
    • Serve topped with grated parmesan and fresh chopped parsley.
    Penne pomodoro topped with parmesan in a black bowl.

    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.

    Penne pomodoro topped with parmesan and fresh chopped parsley in a black bowl.

    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.

    Penne pomodoro topped with parmesan and fresh chopped parsley in a black bowl.

    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.

    Forkful of penne pomodoro.

    More Easy Pasta Recipes

    1. Red Curry Pasta
    2. Asparagus Pasta
    3. Hummus Pasta
    4. The Best Alfredo Sauce
    5. Vegetarian Stroganoff
    6. Mushroom Pasta

    Did you make this recipe? Be sure to leave a comment and rating below.

    Penne pomodoro topped with parmesan and fresh chopped parsley in a black bowl.

    Penne Pomodoro

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 211kcal
    Author: Alison

    Ingredients

    For The Pasta:

    • 16 ounces Penne Pasta (450g) Dry Weight

    For The Sauce:

    • 2 Tablespoons Olive Oil Extra Virgin
    • 2 Cloves Garlic Crushed
    • 3 cups Crushed Tomatoes (720ml) or Passata
    • 1 Tablespoon Tomato Paste
    • ⅛ teaspoon Sea Salt
    • 1 Tablespoon Light Brown Sugar
    • 1 Tablespoon Fresh Chopped Parsley
    • 2 Tablespoons Fresh Chopped Basil
    • Salt and Pepper To Taste

    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

    1. 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.
    2. Crushed tomato – you can use canned crushed tomatoes or Passata.
    3. Light brown sugar – cuts the acidity from the tomatoes.
    4. Parmesan – is entirely optional, but delicious for serving. 
    5. 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.
    6. 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.
    7. Storing: Leftovers can be stored in the fridge for up to 4 days. Reheat in the microwave.
    8. 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.

    Nutrition

    Serving: 1Serving | Calories: 211kcal | Carbohydrates: 35g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 231mg | Potassium: 427mg | Fiber: 4g | Sugar: 8g | Vitamin A: 392IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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