Penne pomodoro is a delicious recipe made with tomatoes, garlic, onion, olive oil and basil. Pomodoro is the Italian word for Tomato so Penne Pomodoro is Pasta in a tomato sauce. This is a recipe that is enjoyed all over Italy and one that is simple to make.
Penne Pomodoro
Pomodoro sauce is traditionally made using tomatoes cooked in olive oil along with garlic, basil, salt, and onions.
Pomodoro sauce can vary in both ingredients and texture. I have read recipes that don’t include onions. Some have no Garlic. Some recipes use a Soffrito base.
Some recipes prefer a smooth sauce and others prefer a sauce with some texture.
So you can adjust this recipe according to your personal taste.
Tomatoes
Ingredients needed for Penne Pomodoro
Penne Pasta or Spaghetti
If you make the Spaghetti yourself, you get bonus points! I didn’t.
Plum Tomato Tins or Fresh Tomatoes when in season
See notes on tomatoes above.
Stock
Vegetable, Chicken or Mushroom.
Onions
Diced or sliced. These are cooked till they are a deep golden brown and caramalised.
Garlic
I always use a lot of Garlic. Add as much or as little as you like.
Olive oil
A good quality one is best here as there are so few ingredients.
Basil leaves
Fresh is preferred but you could sub with dry if you don’t have any.
Salt & Pepper
To bring it all together.
Optional
Red chili flakes
Parmesan Cheese
Sugar – This is only if the tomatoes are a bit sour.
How to make Penne Pomodoro – Step by Step
To make the sauce, heat oil and add onion. Cook for 10 minutes over medium low, till golden brown and then add garlic cloves.
Cook 2 minutes and pureed tomatoes, red chilli flakes, basil, stock and seasoning.
Cook for 45 minutes – 1 hour over low heat adding water if needed.
Remove from heat. Stir in more Basil.
Boil Pasta in salted water and cook for 2 minutes less then the package suggests. Reserve 1 cup of the pasta cooking water. (Made here with Penne but I prefer it with Spaghetti).
Place the tomato sauce back on the heat over medium high. Stir in the pasta water. Add pasta. Cook for 2 minutes then remove from heat. Add Parmesan and stir through.
How to Serve Pasta Pomodoro
Although not traditional, I like to serve it with a grating of Parmesan Cheese and a slice of Garlic Bread.
Other Pasta varieties you can use
There isn’t a wrong choice here but some Pasta shapes work better then others.
- Spaghetti: This is the more traditional shape used in this recipe and it therefore works very well!
- Farfalle, Fusilli, Rigatoni: These all work well and they hold more sauce because of their shape.
- Gnocchi: These soft dumplings work well with rich tomato sauces.
- Ravioli or Tortellini: Pasta filled with cheese, meat, or veggies work well with tomato sauces.
More Pasta Recipes:
Marks and Spencer Copycat Spinach, Pesto and Pine Nut Pasta
One Pot Lemon Chicken and Thyme Orzo
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
The Easiest and BEST Penne Pomodoro
The Easiest and BEST Penne Pomodoro - Penne pomodoro is a delicious recipe made with tomatoes, garlic, onion, olive oil and basil. Pomodoro is the Italian word for Tomato so Penne Pomodoro is Pasta in a tomato sauce. This is a recipe that is enjoyed all over Italy and one that is simple to make.
Ingredients
- 3 tbsp Olive Oil
- 1 small Onion diced finely
- 4 Garlic Cloves sliced
- Small bunch Basil Leaves torn
- 800 g Plum Tomato Tins pureed
- Pinch Red Pepper Flakes Optional
- 250 ml Vegetable Stock
- Salt and Pepper
- 450 g Penne Pasta or Spaghetti
- 3 tbsp Parmesan grated, Optional
Instructions
-
To make the sauce, heat oil and add onion. Cook for 10 minutes over medium low, till golden brown and then add garlic cloves and half the Basil.
-
Cook 2 minutes and add pureed tomatoes, red chilli flakes, stock and salt and pepper.
-
Cook for 1 hour covered over low heat, adding water if needed at any point in between.
-
Remove from heat. Stir in remaining Basil. Once it has cooled a little, taste it. If it tastes a little sour, add a pinch of sugar.
-
Boil Pasta in salted water and cook for 2 minutes less then the package suggests. Drain and reserve 1 cup of the pasta cooking water.
-
Place the tomato sauce back on the heat over medium high.Stir in the pasta water. Add pasta. Cook for 2 minutes then remove from heat. Add Parmesan and stir through.
Recipe Notes
Tomatoes - If you can find them, use San Marzano tomatoes which are plum tomatoes grown in Southern Italy.
There are mixed opinion on whether the sauce should be smooth or chunky but I opted for smooth because that is how I prefer it.
How to Serve Pasta Pomodoro - Although not traditional, I like to serve it with a grating of Parmesan Cheese and a slice of Garlic Bread.
Other Pasta varieties you can use
There isn't a wrong choice here but some Pasta shapes work better then others.
- Spaghetti: This is the more traditional shape used in this recipe and it therefore works very well!
- Farfalle, Fusilli, Rigatoni: These all work well and they hold more sauce because of their shape.
- Gnocchi: These soft dumplings work well with rich tomato sauces.
- Ravioli or Tortellini: Pasta filled with cheese, meat, or veggies work well with tomato sauces.
Leave a Reply