Penne Pomodoro
Penne Pomodoro is a classic Italian pasta dish made with just six ingredients (including salt). It is practically guaranteed to become your family favorite. This pomodoro sauce is a staple in Italian cooking and is known for its robust tomato taste.
What is Pomodoro Sauce?
Pomodoro sauce is a simple tomato-based sauce that forms the foundation of many Italian pasta dishes. Its name, “Pomodoro,” means “tomato” in Italian, highlighting the starring ingredient. Unlike more complex pasta sauces, Pomodoro sauce highlights ripe tomatoes’ natural sweetness and acidity.
Difference Between Pomodoro Sauce And Marinara Sauce:
It’s important to note that while both Pomodoro sauce and marinara sauce share a tomato base, they have distinct characteristics:
- No Onion: Pomodoro sauce does not typically include onions in its ingredient list. This omission allows the true flavor of the tomatoes to shine through.
- Seasoning: Marinara sauce often incorporates seasonings like dried oregano, chili flakes, and bay leaf to enhance its flavor profile. Vs pomodor sauce has no seasoning added other than salt.
- Consistency: Pomodoro sauce is thicker in consistency compared to marinara, giving it a hearty texture that coats pasta beautifully.
❤️ You’ll Love This Penne Pomodoro Recipe
- Simple: Requires 6 ingredients only (Including salt).
- Quick: Get ready in 30 minutes.
- Freezer-friendly: Make a large batch and freeze extra for later days.
- Kid-friendly: Its simple flavor will be loved by a picky eater too.
🧾 Ingredient Notes
- Dry Pasta (Penne): As the name indicates, penne pasta suits this recipe well. Here I have used penne pasta so the sauce can cling to the ridges of the penne surface and can hold some sauce in the hollow center. You can, however, choose any pasta shape you like.
- San Marzano Tomatoes: Your choice of tomatoes is crucial in Penne Pomodoro. Therefore, I prefer using canned San Marzano peeled tomatoes. These tomatoes stand out for their exceptional sweetness and lower acidity than regular tomatoes.
- Olive Oil: Olive oil is highly recommended over any other oil.
- Garlic: Freshly minced garlic is highly recommended. But you can use ready minced garlic from a jar as well.
- Basil Leaves (Fresh): Fresh basil leaves with stalks add a fragrant and herbal essence to the sauce. These enhance the depth of flavor of this dish. But in the absence of it, you can use dried basil.
- Salt: Salt enhances the pasta and sauce flavors in Penne Pomodoro.
👩🍳 How To Make Penne Pomodoro? (Pics)
Cook the pasta al dente, according to package instructions. Do not overcook the pasta. While pasta is boiling make the pomodoro sauce.
1) Heat olive oil in a pan and sauté minced garlic until the raw aroma of garlic goes away.
2) Add the San Marzano tomatoes and use a spatula to break and mash them.
3) Add fresh basil leaves to the sauce.
4) Let it simmer for 15-20 minutes. Partially cover the pan with a lid to prevent splatters.
5) Look for the oil floating on top, indicating the sauce is properly cooked.
6) Remove and discard the basil leaves.
7, 8) Use a hand blender to crush the sauce to a chunky consistency.
9) Add the cooked pasta to the sauce and mix well.
10) Serve the Penne Pomodoro, garnishing with chopped basil and Parmesan cheese.
💭 Tips For Penne Pomodoro Recipe
- Add salt once the water has come to a boil to accelerate the boiling process. Salted water takes longer to reach the boiling point.
- Look at the pasta package to see how long to cook it. Set a timer and taste the pasta at the shortest time recommended. So, if it says to cook for 8-10 minutes, taste it at 8 minutes to see if it’s done or needs more time.
- Allowing the tomato sauce to simmer for 15-20 minutes is a key step in developing the rich flavors of the Penne Pomodoro.
- Add a pinch of red pepper flakes to the sauce if you prefer a hint of heat. This adds a gentle kick without overpowering the delicate flavors of the tomatoes and basil.
🥣 Storage Instructions
- Make ahead: You can make this pomodoro sauce ahead of time and store it in the refrigerator. It stays good for up to 5 days. When ready to serve, heat the sauce and toss in freshly cooked pasta.
- Refrigerate any leftovers in an airtight container. It will keep fresh for up to 2 days.
- Freezer: The pomodoro sauce can be frozen for up to 3 months in smaller portions and reheat as needed.
🍽 Serving Ideas & Variations
- Parmesan Cheese: Sprinkle freshly grated parmesan cheese over the pasta for a salty, nutty kick.
- Garlic Bread: Serve with garlic bread on the side for a satisfying crunch and extra garlic flavor.
- Grilled Vegetables: Mix the pasta with roasted vegetables like zucchini, bell peppers, or eggplant for added texture and nutrition.
- Arugula or Spinach: Toss in fresh arugula or baby spinach during the last minute of cooking pomodoro sauce for a touch of green.
Check Out Other Pasta Recipes
Did you try this penne pomodoro recipe? I’d love to hear about it! Leave a review in the comment section below.
Penne Pomodoro Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 8 oz Dry Pasta, Penne
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 (28 oz) can San marzano tomatoes
- 10 Basil leaves, fresh with stalk
- 1 teaspoon Salt, or to taste
Instructions
- Cook the pasta al dente, according to package instructions. Do not overcook the pasta. While pasta is boiling make the pomodoro sauce.
- Heat olive oil in a pan and sauté minced garlic until the raw aroma of garlic goes away.
- Add the San Marzano tomatoes and use a spatula to break and mash them.
- Add fresh basil leaves to the sauce and let it simmer for 15-20 minutes. Partially cover the pan with a lid to prevent splatters.
- Look for the oil floating on top, indicating the sauce is properly cooked.
- Remove and discard the basil leaves.
- Use a hand blender to crush the sauce to a chunky consistency.
- Add the cooked pasta to the sauce and mix well.
- Serve the Penne Pomodoro, garnishing with chopped basil and Parmesan cheese
Notes
- Add salt once the water has come to a boil to accelerate the boiling process. Salted water takes longer to reach the boiling point.
- Look at the pasta package to see how long to cook it. Set a timer and taste the pasta at the shortest time recommended. So, if it says to cook for 8-10 minutes, taste it at 8 minutes to see if it’s done or needs more time.
- Allowing the tomato sauce to simmer for 15-20 minutes is a key step in developing the rich flavors of the Penne Pomodoro.
