This penne al pomodoro recipe is a classic Italian dish that combines simplicity and flavor. Perfect for beginners, this pasta is quick to make, vegetarian, and full of rich tomato goodness. All you need are pantry staples—canned tomatoes, garlic, olive oil, and fresh basil—and 25 minutes of your time.
Loved across Italy, penne al pomodoro reflects the beauty of cucina povera: simple ingredients transformed into something deeply satisfying. It’s ideal for weeknights, family dinners, or when you’re craving something authentically Italian without complications.
🧾 Ingredients for Penne al Pomodoro (Serves 4)
- 400g (14 oz) penne pasta
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 800g (28 oz) canned peeled tomatoes (San Marzano preferred)
- 6–8 fresh basil leaves
- Salt to taste
- 1 teaspoon sugar (optional, to reduce acidity)
- Grated Parmigiano Reggiano (optional, for serving)
👨🍳 How to Make This Penne al Pomodoro Recipe
- Boil the pasta:
Bring a large pot of water to a boil. Salt it generously—it should taste like the sea. Cook the penne until al dente, following the package instructions. - Prepare the tomato sauce:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute. Avoid browning. - Add the tomatoes and basil:
Pour in the canned tomatoes, crushing them gently with a spoon. Stir in a pinch of salt, some torn basil leaves, and sugar if needed. Simmer on low for 15–20 minutes until the sauce thickens. - Combine pasta and sauce:
Reserve 1/2 cup of pasta water. Drain the penne and transfer it to the skillet. Mix with the sauce over low heat for 1–2 minutes, adding pasta water as needed for a smooth consistency. - Serve:
Plate immediately, garnish with more basil and a sprinkle of Parmigiano if desired.
🌿 Tips for a Perfect Penne al Pomodoro
- Use San Marzano tomatoes for authentic flavor.
- Fresh basil should be added near the end for full aroma.
- If the sauce is too tangy, a pinch of sugar balances the flavor.
- Save and use pasta water to make the sauce cling to the penne.
🍽 What to Serve with This Penne al Pomodoro Recipe
- Wine pairing: A light Chianti or Barbera
- Side dish: Arugula salad with lemon vinaigrette
- Non-alcoholic: Sparkling lemon water or mint iced tea
⚠️ Common Mistakes to Avoid
- Burning the garlic – it becomes bitter and ruins the sauce.
- Using too little salt in the pasta water – bland pasta can’t be rescued later.
- Overcooking the sauce – it should remain fresh and light.
- Skipping the pasta water – it helps bind the sauce to the pasta.
🧊 Storage and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet with a splash of water or olive oil.
- Freezer: Freeze only the sauce for up to 2 months, not the mixed pasta.
🔗 Related Recipes (Internal & Outbound Links)
- 🍝 Try our Spaghetti Aglio e Olio Recipe – a quick and garlicky classic.
- 📖 Learn more about pomodoro on Wikipedia.
✨ Final Thoughts on This Penne al Pomodoro Recipe
There’s a reason this penne al pomodoro recipe is a go-to for Italian families. It’s vibrant, honest, and bursting with flavor—without overcomplicating things. Whether you’re a novice or just hungry, this is the pasta that brings comfort to your table.
