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Penne pomodoro topped with parmesan and fresh chopped parsley in a black bowl.
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5 from 1 vote

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
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