This Penne Pomodoro is a straightforward tomato pasta made with a bright, flavourful tomato sauce and fresh basil. The sauce cooks while the pasta boils, so the whole meal is ready in about 10 minutes — ideal for busy weeknights.
This recipe is incredibly easy: you start the sauce as the pasta water comes to a boil, and by the time the pasta is al dente the sauce is ready. The result is comforting, fresh-tasting pasta with minimal fuss.
I love quick dinners that still deliver great flavour, and simple recipes rely on good ingredients. This Penne Pomodoro uses pantry staples and fresh herbs to create a classic, well-balanced dish without complicated steps.
Ingredients – What You Need
- Penne pasta: about 4 cups (400g / 14 oz) dry penne.
- Olive oil: 1–2 tablespoons to sauté the garlic and herbs.
- Garlic: 2 cloves, finely chopped.
- Pureed tomatoes (passata): 1 1/2 cups (about 350 g). Use a good-quality brand for best flavour.
- Tomato paste: 1 tablespoon to deepen the tomato taste.
- Fresh herbs: 1 tablespoon chopped parsley and 1 tablespoon chopped basil (plus extra basil to garnish).
- Dried oregano: 1 teaspoon.
- Salt & pepper: to taste.
- Optional: freshly grated Parmesan to serve.
Can I Use Fresh Tomatoes?
Yes. When fresh tomatoes are in season, plum or Roma tomatoes work well. Blanch them, remove skins and seeds, then puree. I use passata because it keeps well in the pantry and gives consistent results year-round.
How to Make Penne Pomodoro – Step By Step
1. Bring a large pot of water to a vigorous boil and salt it generously. Add the penne and cook until al dente — usually 8–10 minutes depending on the pasta.
2. While the water heats or as soon as the pasta goes into the pot, warm the olive oil in a wide skillet over medium heat. Add the garlic, chopped parsley, chopped basil, and dried oregano. Sauté until the garlic is fragrant but not browned.
3. Stir in the pureed tomatoes and tomato paste. Reduce the heat to a gentle simmer and let the sauce cook while the pasta finishes, about 8 minutes. Stir occasionally and season with a pinch of salt and pepper.
4. Before draining, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta, then add it directly to the skillet with the simmering sauce.
5. Toss or stir the pasta with the sauce over low heat. Add a splash of the reserved pasta water if needed to loosen and emulsify the sauce so it coats the pasta evenly. Stir in extra chopped basil, taste and adjust seasoning, then serve immediately.
Serving Suggestions
Serve Penne Pomodoro with a crisp green salad or simple ribbons of zucchini. Crusty bread or a rosemary focaccia are both excellent for mopping up the sauce. Finish with a drizzle of extra virgin olive oil and a generous sprinkle of freshly grated Parmesan if you like.
Variations and How to Adapt this Recipe
This basic tomato-and-basil recipe is a great canvas for variations:
- Add pancetta or bacon at the start with the garlic for a richer, savory sauce.
- Add fresh red chilli or chili flakes for heat.
- Swap or add herbs — thyme, oregano, or a handful of arugula at the end all work well.
- Sauté vegetables like bell peppers, zucchini, or eggplant first and then continue with the tomato sauce.
- For a baked version, put the sauced pasta in a baking dish, top with mozzarella, and broil until golden and bubbling.
Top Tips for Making Penne Pomodoro
- Salt the pasta water generously — it seasons the pasta from the inside.
- Start the sauce as the pasta goes into the pot so everything finishes together.
- Always reserve some pasta water: a splash helps bind the sauce to the pasta and improves texture.
- Use good-quality canned tomatoes or passata for deeper, balanced flavour.
- Add a pinch of salt and pepper to the sauce before combining with the pasta, then taste and adjust at the end.
- If you don’t have penne, any pasta shape will do — rigatoni, fusilli, or spaghetti are all fine.
- The sauce keeps well: make it ahead and refrigerate, or freeze in portions for quick meals later.
More Easy and Delicious Pasta Ideas
- Pasta al Forno (baked pasta)
- Cavatelli with broccoli
- Herby garlic butter pasta
- Pasta Amatriciana with guanciale
- Spaghetti alla Puttanesca
If you try this Penne Pomodoro, leave a comment describing how it turned out — I enjoy hearing how readers adapt and enjoy simple recipes. Enjoy your meal!
Recipe Card
Penne Pomodoro
Prep: 2 mins · Cook: 8 mins · Total: 10 mins · Serves: 4
Ingredients (summary)
- 4 cups penne (about 400 g / 14 oz)
- 1–2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1.5 cups pureed tomatoes (passata), approx. 350 g
- 1 tbsp tomato paste
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped plus extra to garnish
- 1 tsp dried oregano
- Salt, pepper, and freshly grated Parmesan to serve (optional)
Instructions (summary)
- Bring a large pot of water to a boil, salt generously, and cook the penne until al dente (about 8–10 minutes).
- Sauté garlic and herbs in olive oil in a skillet until fragrant.
- Add pureed tomatoes and tomato paste; simmer gently while pasta cooks, about 8 minutes. Season with salt and pepper.
- Reserve 1 cup pasta water, drain pasta, and add pasta to the sauce.
- Toss to coat, add a splash of reserved pasta water if needed, stir in chopped basil, and serve with Parmesan if desired.
Nutrition (per serving, approximate)
Calories: 410 kcal · Carbohydrates: 84 g · Protein: 15 g · Fat: 2 g · Fiber: 5 g