Penne al Pomodoro is a simple yet flavorful pasta dish that highlights the beauty of fresh tomatoes, basil, and garlic in a rich, savory sauce. This meatless Italian recipe is ready in just 30 minutes, making it a perfect choice for busy weeknights or large gatherings with family and friends. With every bite of tender penne coated in a light, velvety tomato sauce, you’ll experience the authentic flavors of Italy—without spending hours in the kitchen.
The key to making the best penne pasta Pomodoro is using high-quality ingredients. A simple dish like this relies on the freshness and flavor of its components—ripe tomatoes, extra virgin olive oil, fresh basil, and garlic—to create an incredibly rich and satisfying tomato pasta recipe.
Unlike heavier pasta dishes, penne Pomodoro pasta is light, bright, and packed with natural flavors. The sauce clings perfectly to the tender penne, making each bite a delicious balance of acidity, sweetness, and savory depth. Whether you enjoy it on its own or pair it with your favorite protein or side dish, this classic Italian pasta is sure to become a staple in your kitchen!
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Why We Love This Penne Pasta Pomodoro
- Full of authentic Italian ingredients.
What’s in Pomodoro sauce? Well, from the San Marzano tomatoes to the garlic and basil, with a sprinkle of parmesan on top, you can taste each and every ingredient. It all works together to build a mouthwateringly authentic penne alla pomodoro! - Comes together quickly.
The best part? This easy Italian dinner recipe is ready to eat in only 30 minutes! - Leftovers are fantastic, too!
Pasta dishes store well as leftovers, so you can build tonight’s dinner in a breeze while guaranteeing a tasty lunch or dinner later in the week. You can even prepare tons of sauce ahead of time to freeze and use down the road.
We have a similar recipe, but it uses a different pasta. Check out our rigatoni pomodoro recipe next!
Ingredient Notes and Substitutions
- San Marzano crushed tomatoes – Any brand will do, but this one is an authentic Italian variety! The tomatoes are meaty and don’t have that “canned tomato” taste that some other brands have. If you have more tomatoes on hand, you might want to try making quick San Marzano sauce.
- Italian seasoning – Store bought Italian seasoning always contains some combination of oregano, rosemary, marjoram, thyme, and sage. Don’t have any, or prefer some herbs to others? Mix your own homemade blend!
- Penne pasta – Our pasta pomodoro recipe features penne instead of spaghetti for two reasons: to make it fork-stabbing friendly for kids, and because it’s a great potluck dish! But feel free to use other noodles that you like – any will do!
- Parmesan Cheese – Grate it fresh for the very best flavor!
🎯 TFN Pro Tip
To cook perfect penne pasta, always use a large pot with plenty of water—at least 4-6 quarts per pound of pasta. Bring the water to a rolling boil before adding a generous amount of salt, about 1-2 tablespoons. This not only enhances the flavor of the pasta but also helps it cook evenly.
Stir the penne occasionally to keep it from sticking together and cook it according to the package instructions, usually around 9-11 minutes, until it’s al dente—firm to the bite. Once done, reserve a cup of pasta water before draining, as this starchy liquid can be used to adjust the consistency of your sauce, ensuring it clings perfectly to the penne.
Recipe Variations
One of the best things about penne pasta pomodoro is how customizable it is—making it a family favorite for any occasion! Here are a few ways to elevate this simple tomato basil pasta recipe and make it your own:
- Boost the veggies: Add zucchini, mushrooms, spinach, or eggplant for extra nutrients and flavor. Use seasonal, garden-fresh vegetables for the best taste.
- Make it spicy: A sprinkle of red pepper flakes will add a bit of heat to your simple tomato sauce, making it even more flavorful.
- Rich & meaty: Turn this into a hearty meat sauce by browning Italian sausage or ground beef in extra virgin olive oil before sautéing your onions and garlic. The fat from the meat adds incredible depth to the sauce!
- Creamy & indulgent: For a creamier sauce, stir in half & half or heavy cream for a rich, velvety texture. You can also top individual servings with ricotta or cottage cheese for an extra indulgent bite.
- Tomato variations: If you don’t have fresh Roma tomatoes, use canned tomatoes instead. Crushed San Marzano tomatoes work well for a smooth, rich tomato flavor.
- Perfect texture: Always reserve pasta water before draining! Stirring in a bit of starchy pasta water helps emulsify the sauce, making it cling perfectly to the pasta.
These easy pasta recipes are endlessly adaptable, so mix and match ingredients to create your perfect penne pomodoro pasta!
Equipment Used in this Recipe
- 1 stock pot – or similar size pot, for cooking pasta
- Skillet – or large, shallow saucepan
- Measuring cup or bowl
- Colander
- Chef’s knife
How to Make Penne Pomodoro Pasta
- Build the best Pomodoro sauce base.
It all starts with the garlic. Let the oil get hot (authentic, delicious olive oil makes a big difference in flavor) and sauté the garlic until just fragrant before throwing the tomatoes in there. Don’t let it burn!
Some people like to add onions or shallots to their sauce. If you’re one of them, add the onions first – they leak more moisture and take longer to brown than garlic.
- Customize the sauce for your tastes.
A plain Italian seasoning is definitely the easy, bare-bones way to season penne Pomodoro. But it isn’t the only way! Crushed red pepper and fresh herbs give some spice and life to any tomato sauce. Basil loves thyme and oregano, so throw in some fresh sprigs!
- Cook the pasta to al dente.
There isn’t much that tastes worse with an authentic Italian pasta sauce than slimy, overcooked noodles. To prevent this from happening, cook the penne for 2 minutes less than the time suggested on the package.
- Don’t toss the pasta water!
It adds flavor, and also, the starchy water is fabulous for thinning out the sauce if it’s too thick for you.
- Create a beautiful basil garnish.
Those ribbons of basil you see in Italian restaurants aren’t as complicated as they look! By the way, the official, fancy-pants name for it is a chiffonade cut.
Stack 10 or so leaves of basil on your cutting board and roll them up into a tight “cigar” shape. Turn it horizontally and begin slicing the herbs into very thin slices. Loosen the ribbons of basil with your fingers and sprinkle them over your finished plates. Viola!
Serving Suggestions
This penne al Pomodoro is a versatile dish that pairs beautifully with a variety of sides and proteins. Serve it straight from the Dutch oven, garnished with fresh basil leaves and a sprinkle of Parmesan cheese for a classic presentation.
For a heartier meal, pair your penne pasta pomodoro with grilled chicken, shrimp, or meatballs. If you’re keeping it vegetarian, a side of roasted vegetables or a crisp Italian salad makes a perfect complement.
Looking for the perfect bread to soak up that savory tomato sauce? Serve this dish with garlic bread, focaccia, or a warm baguette. And for a complete Italian feast, finish with a light tiramisu or panna cotta for dessert!
This recipe is a wallet-friendly Italian classic that’s perfect for families on a budget. Be sure to browse our collection of cheap dinner ideas for more!
Recipe FAQs
Yes, you can – that’s actually the authentic way of preparing a classic pasta Pomodoro recipe. You will want to skin them beforehand to preserve the smooth texture of the sauce and choose a tender, meaty tomato: Roma or plum tomatoes are great options with a lot of flesh but only a few seeds.
Absolutely! Penne pasta recipes with a meatless sauce like Pomodoro can be frozen, and, the meal will keep well in the freezer for up to six months.
The sauce in our tomato basil pasta recipe is great for making in bulk ahead of time. It lasts for up to a week in the fridge, and as mentioned above, it can be frozen for up to 6 months! It thaws well, with no real change in texture.
Reheat leftovers in a saucepan on the stove, or microwave in 20–30 second intervals, stirring between each. Unless there’s meat involved, the sauce and pasta should reheat smoothly and pretty quickly.
Love Pasta Dinner Recipes? Here’s More To Try…
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Penne Pomodoro
Equipment
- 1 stock pot - or similar size pot, for cooking pasta
- skillet - or large, shallow saucepan
- measuring cup or bowl
- colander
- chef's knife
Ingredients
- 3 teaspoons salt divided
- 3 tablespoons olive oil
- 3 cloves garlic minced or smashed
- 28 ounces San Marzano crushed tomatoes or other brand canned crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 pound penne pasta uncooked
- ½ cup freshly grated Parmesan cheese
- 8-10 leaves fresh basil julienned – *See instructions, below
Instructions
- Bring a large pot of water with 2 teaspoons of salt to a boil over medium-high heat.
- Meanwhile, add oil to a large skillet over medium heat. When oil is hot, add garlic, and sauté for 1 minute, until fragrant.
- Add San Marzano crushed tomatoes (with the juices), 1 teaspoon of salt, and Italian seasoning to the skillet. Cover and simmer on low heat while you cook the pasta.
- Add pasta to boiling water and cook to al dente (about 2 minutes less than the cooking time shown on the package). When pasta is finished cooking, use a heat-safe measuring cup or bowl to reserve 1/2 cup of pasta cooking water. Set reserved water aside, then drain the pasta in a colander. Do NOT rinse the penne! Set aside.
- Stir 1/4 cup pasta water into the sauce to thicken it. Add more pasta water if needed, 1 tablespoon at a time, until the sauce is thick, rich, and glossy. Taste the sauce and add more salt if needed.
- To julienne the basil: Stack the leaves on a cutting board, then roll them up tightly into a "cigar" shape. Turn it, so the long side is facing you. Using a sharp chef's knife, cut the basil into very thin slices. Use your fingers to loosen the "ribbons" of basil.
- Garnish with parmesan cheese and basil before serving.
Notes
- To cook perfect penne pasta, always use a large pot with plenty of water—at least 4-6 quarts per pound of pasta. Bring the water to a rolling boil before adding a generous amount of salt, about 1-2 tablespoons. This not only enhances the flavor of the pasta but also helps it cook evenly. Stir the penne occasionally to keep it from sticking together and cook it according to the package instructions, usually around 9-11 minutes, until it’s al dente—firm to the bite. Once done, reserve a cup of pasta water before draining, as this starchy liquid can be used to adjust the consistency of your sauce, ensuring it clings perfectly to the penne.
- Boost the veggies: Add zucchini, mushrooms, spinach, or eggplant for extra nutrients and flavor. Use seasonal, garden-fresh vegetables for the best taste.
- Make it spicy: A sprinkle of red pepper flakes will add a bit of heat to your simple tomato sauce, making it even more flavorful.
- Rich & meaty: Turn this into a hearty meat sauce by browning Italian sausage or ground beef in extra virgin olive oil before sautéing your onions and garlic. The fat from the meat adds incredible depth to the sauce!
- Creamy & indulgent: For a creamier sauce, stir in half & half or heavy cream for a rich, velvety texture. You can also top individual servings with ricotta or cottage cheese for an extra indulgent bite.
- Tomato variations: If you don’t have fresh Roma tomatoes, use canned tomatoes instead. Crushed San Marzano tomatoes work well for a smooth, rich tomato flavor.
- Perfect texture: Always reserve pasta water before draining! Stirring in a bit of starchy pasta water helps emulsify the sauce, making it cling perfectly to the pasta.
Nutrition
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Chenee says
Every time I see San Marzano tomatoes, I think of that show The Bear. There were no hundred dollar bills in my can of tomatoes, but the pasta tasted amazing!
Sisley says
So delicious and a great family favourite now.
Heather says
I made Penne Pomodoro for dinner this week, and it was a hit! The sauce, using San Marzano tomatoes and fresh basil, was fresh and full of flavor. We loved it, thanks so much!
Harriet Young says
Tasty, fresh and easy to make. Loved it, thanks!
Seema Sriram says
Hey Reneae, I could never get that perfect Pomodoro flavour till today. Thanks to your recipe penne pomodoro will be on repeat at our home.