Penne Pomodoro

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I’ve always found that the simplest dishes often leave the most lasting impression, and Penne Pomodoro is a perfect example. This classic Italian pasta dish brings together pantry staples—pasta, tomatoes, garlic, and fresh basil—to create something comforting and elegant. It’s the kind of meal that feels both rustic and refined, ideal for weeknights or when I want to serve something that feels homemade but still impressive.

What makes Penne Pomodoro so special is how the flavors blend beautifully without requiring much fuss. The tomato sauce clings to the ridged penne, each bite infused with the sweetness of ripe tomatoes, the earthiness of olive oil, and the sharp brightness of fresh basil. Whether I’m cooking for myself or sharing a cozy dinner with friends, this dish is always met with appreciation—and empty plates.

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Why You’ll Love This Penne Pomodoro

Penne Pomodoro is the ultimate go-to for pasta lovers. It’s quick to make, requires only a few ingredients, and delivers bold flavor without any complexity. The sauce is light yet satisfying, perfect for those who love tomato-based dishes that don’t feel heavy. It’s vegetarian, kid-friendly, and easy to double for a crowd. Whether you’re new to cooking or a seasoned home chef, this recipe is a staple that belongs in your rotation.

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What Kind of Tomatoes Should I Use?

The heart of a great Penne Pomodoro lies in the tomatoes. I’ve tried this recipe with both fresh and canned, and each brings something different. For a burst of natural sweetness and texture, I like to use cherry or grape tomatoes—especially when they’re in season. Their skins blister beautifully and give the sauce a rustic feel. If you’re using canned, go for whole peeled San Marzano tomatoes. They break down into a silky, rich sauce that feels like it’s been simmering all day, even if it’s only been 20 minutes.

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Options for Substitutions

Penne Pomodoro is flexible, which is one of the reasons I make it so often. If you don’t have penne, feel free to swap in rigatoni, fusilli, or spaghetti—any pasta that can hold onto that sauce. No fresh basil? A bit of dried oregano or a sprinkle of parsley still adds a nice herbal note. Out of Parmesan? Grated pecorino romano or even nutritional yeast for a dairy-free option works well. Want some added protein? Stir in white beans or top it with grilled chicken or shrimp. This dish welcomes your personal touch.

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Ingredients for This Penne Pomodoro

Penne Pasta
The ideal pasta for holding onto the sauce with its ridged surface and tube shape. It gives a hearty bite and balances well with the silky tomato base.

Cherry or Grape Tomatoes
These small, sweet tomatoes burst open as they cook, creating a naturally sweet and juicy sauce with just the right acidity.

Olive Oil
A good-quality extra virgin olive oil builds the flavor from the beginning. It’s used to sauté the garlic and helps carry the richness of the sauce.

Garlic
Thinly sliced or minced, garlic brings an aromatic depth to the sauce and infuses the oil with bold, warm flavor.

Fresh Basil
Torn or chopped, basil adds a fragrant, peppery brightness that lifts the whole dish. It’s best added at the end to preserve its fresh taste.

Salt and Black Pepper
These pantry staples season every layer, enhancing the natural flavors of the tomatoes and pasta.

Parmesan Cheese
Grated over the top, it adds a savory, nutty finish that melts slightly into the warm pasta for extra richness.

Red Pepper Flakes (optional)
Just a pinch wakes everything up with a gentle heat—perfect if you like a little spice.

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Step 1

Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

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Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant, about 1 minute—don’t let it brown.

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Step 3

Add the cherry tomatoes to the skillet. Let them cook undisturbed for a few minutes, then gently stir. Cook until they begin to burst and release their juices, about 8–10 minutes.

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Step 4

Season with salt, pepper, and red pepper flakes (if using). Lightly mash some of the tomatoes with a spoon to thicken the sauce, leaving others whole for texture.

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Step 5

Add the drained penne directly into the skillet with the tomato sauce. Toss everything together gently, adding a splash of reserved pasta water if the sauce needs loosening.

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Step 6

Turn off the heat and stir in the fresh basil. Finish with a generous shower of grated Parmesan cheese before serving.

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How Long to Cook the Penne Pomodoro

From start to finish, Penne Pomodoro takes about 25 minutes. The pasta cooks in about 10–11 minutes, while the sauce comes together in roughly 12–15 minutes. It’s a great option when you need something satisfying and flavorful on the table fast.

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Tips for Perfect Penne Pomodoro

• Use salted water: Always salt your pasta water generously. It’s the first layer of flavor your pasta gets.
• Don’t overcook the garlic: Garlic can turn bitter if browned. Keep the heat moderate and stir constantly once it’s added.
• Let the tomatoes blister: Giving them time to cook without stirring too often helps develop their sweetness and texture.
• Save the pasta water: The starchy liquid helps bind the sauce to the pasta and gives it a silky finish.
• Toss, don’t stir: When combining pasta and sauce, tossing keeps the pasta intact and evenly coated.
• Serve immediately: This dish shines brightest when served hot with freshly grated cheese.

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Watch Out for These Mistakes While Cooking

• Using watery tomatoes: Not all tomatoes are ideal for this dish. Avoid overly watery varieties or under-ripe tomatoes, which can make the sauce thin and bland.
• Skipping the pasta water: It might seem optional, but that starchy liquid is a secret weapon for a cohesive sauce.
• Adding basil too early: Basil loses its flavor when cooked too long. Always stir it in at the very end for the best aroma and taste.
• Overcooking the pasta: You want it al dente—firm to the bite—so it doesn’t turn mushy once mixed with the warm sauce.
• Crowding the skillet: If your pan is too small, the tomatoes steam instead of blistering. Use a wide skillet to get that beautiful sear.
• Using low-quality oil: The olive oil really matters here. Choose extra virgin for that rich, peppery finish.

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What to Serve With Penne Pomodoro?

Garlic Bread

A crispy, buttery slice of garlic bread is perfect for scooping up any leftover sauce on the plate.

Arugula Salad

Peppery arugula with lemon vinaigrette balances the richness of the pasta beautifully.

Caprese Salad

Fresh mozzarella, ripe tomatoes, and basil echo the flavors in the pasta and offer a cool contrast.

Roasted Vegetables

Simple roasted zucchini, bell peppers, or eggplant make a hearty vegetarian side.

Grilled Chicken

For a protein boost, grilled chicken adds substance and a smoky complement to the pasta.

Sauteed Greens

Quick sautéed spinach or kale with garlic gives you something light and nutritious on the side.

Bruschetta

Crisp toasted bread with fresh tomato topping keeps the Italian theme going in a bright way.

Chilled White Wine

Pairing with a crisp Pinot Grigio or Sauvignon Blanc enhances the freshness of the dish.

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Storage Instructions

Penne Pomodoro stores beautifully, making it ideal for meal prep or leftovers. Once cooled, transfer any extras to an airtight container and refrigerate. It will stay fresh for up to 4 days. To reheat, add a splash of water or a drizzle of olive oil and warm it gently on the stove or in the microwave until heated through. The sauce may thicken slightly in the fridge, but a quick stir brings it right back to life.

For longer storage, you can freeze Penne Pomodoro in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 390
• Protein: 12g
• Carbohydrates: 58g
• Fiber: 4g
• Sugar: 6g
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Cholesterol: 7mg
• Sodium: 220mg
• Trans Fat: 0g

Note: Nutritional values will vary based on portion size and any added ingredients like cheese or protein.

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Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes, canned San Marzano tomatoes work wonderfully. Just crush them slightly before adding, and let them simmer a bit longer to concentrate the flavor.

What pasta shapes work best besides penne?

Fusilli, rigatoni, or even spaghetti are great alternatives. The goal is to choose a shape that holds onto the sauce well.

Can I make Penne Pomodoro gluten-free?

Absolutely. Just swap in your favorite gluten-free pasta and cook it according to package directions.

How can I make it spicier?

Add more red pepper flakes during the sauté step or finish with a drizzle of chili oil for an extra kick.

Is this dish vegan?

Without the Parmesan cheese, yes—it’s completely vegan. You can use nutritional yeast or a plant-based cheese if you’d like that savory finish.

Can I make it ahead of time?

Yes, it reheats very well. Just keep the pasta and sauce separate if possible, and mix them when ready to serve.

What can I do if the sauce is too watery?

Let it simmer a few more minutes uncovered, or mash more tomatoes to help it thicken. Avoid adding extra water.

Do I have to peel the tomatoes?

Not at all. Cherry or grape tomatoes have thin skins that cook down easily and add to the rustic charm of the sauce.

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Conclusion

Penne Pomodoro proves that you don’t need a long list of ingredients or hours in the kitchen to create a truly satisfying dish. It’s a recipe I return to again and again—not just because it’s easy, but because it delivers every time. Whether you’re cooking for one or feeding a table full of hungry guests, this pasta brings the heart of Italian comfort food to your plate with minimal effort and maximum flavor.

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