Penne Pomodoro Recipe
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.
Servings 4
Calories 311kcal
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.
Nutrition
Calories: 311kcal | Carbohydrates: 51g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 869mg | Potassium: 515mg | Fiber: 4g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 3mg
