Penne Pomodoro

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I never get tired of making Penne Pomodoro. It’s one of those recipes that’s incredibly simple but manages to feel comforting and elegant all at once. Whether I’m cooking dinner on a busy weeknight or putting together a relaxed meal for friends, this dish always delivers. The aroma of garlic simmering in olive oil with tomatoes bubbling away is enough to make anyone hungry. And that final sprinkle of Parmigiano-Reggiano? Pure magic.

What I especially love about this version is how the penne soaks up the rich tomato sauce, each bite bursting with flavor. There’s something satisfying about using just a few quality ingredients and turning them into something you’d happily serve to guests. If you’ve ever felt intimidated by pasta sauces, let this be your entry point—it’s as approachable as it gets, and incredibly rewarding.

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Why You’ll Love This Penne Pomodoro

This Penne Pomodoro is a pasta lover’s dream. The sauce is light yet rich, making it perfect year-round. It comes together in under 30 minutes, and you probably have most of the ingredients in your pantry already. It’s vegetarian-friendly, family-approved, and ideal for meal prep. Plus, the leftovers taste even better the next day—if there are any left!

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What Kind of Tomatoes Should I Use for Penne Pomodoro?

I always recommend using whole canned San Marzano tomatoes if you can find them—they have a naturally sweet, rich flavor that’s hard to beat. If you’re working with fresh tomatoes, go for ripe Roma or plum tomatoes and give them a quick blanch and peel before simmering. Cherry tomatoes can also work wonderfully and add a pop of brightness, especially if you roast them first, like I did for this version.

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Options for Substitutions

Penne is traditional and perfect for soaking up that silky sauce, but you can easily swap it for rigatoni, fusilli, or spaghetti if that’s what you have on hand. Don’t eat dairy? Use a vegan Parmesan alternative or skip the cheese entirely and sprinkle some nutritional yeast instead. For a bit of heat, toss in a pinch of red pepper flakes. And if fresh basil isn’t available, a little dried oregano can still bring great flavor. This recipe is flexible—don’t be afraid to make it your own.

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Ingredients for This Penne Pomodoro

Penne Pasta
The shape of penne holds onto the sauce perfectly, giving you a satisfying bite every time.

Olive Oil
A good quality extra-virgin olive oil forms the flavorful base for the sauce.

Garlic
Minced garlic brings warmth and depth to the tomato base—essential for that classic Italian aroma.

Cherry Tomatoes
I use cherry tomatoes for a slightly sweet and juicy burst in every forkful. Roasting them intensifies their flavor.

Canned Whole Tomatoes
These simmer down into a rich, velvety sauce. I prefer San Marzano tomatoes for their sweetness and low acidity.

Salt & Pepper
To balance and enhance all the flavors in the sauce.

Fresh Basil
Torn and stirred in at the end, basil gives the dish its fresh, herbaceous lift.

Parmesan Cheese
Grated over the top, it melts into the warm pasta and adds a salty, nutty finish.

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Step 1: Cook the Penne

Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.

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Step 2: Sauté the Garlic

In a large skillet or saucepan, heat olive oil over medium heat. Add the minced garlic and sauté just until fragrant—about 30 seconds. Be careful not to brown it.

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Step 3: Add Tomatoes

Toss in the cherry tomatoes and let them blister and soften slightly. Then add the canned whole tomatoes, crushing them gently with the back of a spoon or a potato masher. Season with salt and pepper.

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Step 4: Simmer the Sauce

Let the tomato mixture simmer for 15–20 minutes, stirring occasionally. The sauce should reduce and thicken slightly. Add a splash of pasta water if it gets too thick.

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Step 5: Combine with Pasta

Add the cooked penne to the sauce and toss to coat thoroughly. Stir in torn basil leaves, letting the heat release their fragrance.

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Step 6: Serve and Garnish

Plate the pasta and finish with a generous grating of Parmesan cheese. Garnish with fresh basil if desired, and serve hot.

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How Long to Cook the Penne Pomodoro

The entire dish takes about 25 to 30 minutes from start to finish. Boiling the pasta takes around 10 minutes, and while that’s happening, you can prepare the sauce. The sauce itself simmers for 15 to 20 minutes, just long enough for the flavors to come together without overcooking the tomatoes.

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Tips for Perfect Penne Pomodoro

• Salt the pasta water well – It’s your only chance to season the pasta itself, so don’t skip this.
• Don’t overcook the garlic – It turns bitter fast. Sauté just until it releases its aroma.
• Reserve pasta water – A splash can loosen the sauce and help it cling better to the penne.
• Crush tomatoes by hand or with a masher – This gives you a rustic, chunky texture.
• Use fresh basil at the end – Cooking it too early mutes its flavor.
• Grate cheese fresh – Pre-grated Parmesan doesn’t melt the same way and lacks that nutty kick.

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Watch Out for These Mistakes While Cooking

• Using underseasoned pasta water – If the water isn’t salty, your pasta will taste bland no matter how good the sauce is.
• Cooking garlic too long – It burns quickly, and that bitterness will ruin the sauce.
• Skipping the simmer – The sauce needs at least 15 minutes to develop its depth of flavor.
• Forgetting to reserve pasta water – It’s liquid gold for adjusting sauce consistency.
• Overcooking the pasta – Go al dente; it will continue to cook slightly when tossed with the hot sauce.
• Drenching with too much cheese too early – Add Parmesan just before serving for the best melt and flavor.
• Neglecting acidity – If the tomatoes are too tart, a pinch of sugar can balance the sauce.

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What to Serve With Penne Pomodoro?

Garlic Bread

Perfect for scooping up every bit of that tomato sauce.

Caesar Salad

Crisp romaine, creamy dressing, and croutons provide a fresh, crunchy contrast.

Grilled Zucchini

Light and smoky, it pairs beautifully with the tomato-rich pasta.

Caprese Salad

Mozzarella, tomatoes, and basil echo the flavors in the pasta.

Roasted Brussels Sprouts

Add a savory, caramelized bite to balance the sweetness of the sauce.

Antipasto Platter

Olives, cured meats, and marinated vegetables for a little pre-dinner nibble.

Minestrone Soup

Great for a full Italian-themed dinner on a chilly evening.

Chilled White Wine

A crisp Pinot Grigio or Vermentino complements the acidity of the tomatoes.

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Storage Instructions

Penne Pomodoro stores beautifully. Let any leftovers cool completely before transferring them to an airtight container. You can refrigerate them for up to 4 days. When reheating, a splash of water or broth helps loosen the sauce and bring back that freshly-cooked texture. If you want to freeze it, do so without the cheese—just thaw and reheat, then grate fresh Parmesan before serving.

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Estimated Nutrition

These values are approximate per serving:

• Calories: 410
• Protein: 13g
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 62g
• Fiber: 5g
• Sugar: 9g
• Cholesterol: 8mg
• Sodium: 420mg

This recipe is vegetarian, and with a few tweaks, it can easily be made vegan and gluten-free.

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Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Yes, fresh Roma or plum tomatoes work well. Just blanch, peel, and chop them before adding to the skillet.

Is this recipe vegan?

It can be! Just skip the Parmesan or use a plant-based alternative.

Can I make it gluten-free?

Absolutely—just swap in your favorite gluten-free pasta.

How do I make the sauce less acidic?

Add a pinch of sugar or a splash of cream if the tomatoes are too tangy.

Can I add protein to this dish?

Sure! Grilled chicken, shrimp, or white beans are great additions.

Can I double the recipe for meal prep?

Definitely. It scales well and tastes even better the next day.

Should I peel cherry tomatoes before roasting?

No need—roasting softens the skins and brings out their sweetness.

Can I use dried herbs instead of fresh basil?

Yes, though fresh gives a brighter flavor. Use about 1 teaspoon of dried basil as a substitute.

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Conclusion

Penne Pomodoro is one of those timeless dishes that proves simple really can be sensational. It’s fast, flexible, and flavorful—perfect for any night of the week. Whether you’re cooking for one or feeding a family, this pasta brings comfort and joy to the table. Once you try it, I’m sure it’ll earn a spot in your regular rotation.

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