Penne Pomodoro (Edit recipe)

This penne pomodoro recipe is an easy dinner that can be made in less than 30 minutes. Made with canned tomatoes or fresh tomatoes, this penne pasta is perfect for busy weeknights at any time of year.

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	347
Fat:	9 g
Carbohydrates:	19 g
Protein:	45 g
Cholesterol:	1 g
Sodium:	1365 mg
Fiber:	5 g
Sugars:	2 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

2 Tbsp Olive Oil
6 cloves Garlic, smashed
28 oz canned Whole Peeled Tomatoes
1 Tbsp Kosher Salt, (plus a pinch for the sauce)
1 lb Pasta, penne (uncooked)
1 bunch fresh Basil
1-2 Tbsp Parmesan Cheese, (for serving, if desired), freshly grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, heat 4 quarts of water in a large pot over medium high heat and a large deep sided skillet over medium heat on the stovetop.
When the skillet is hot, add the olive oil and smashed garlic and cook for 30-60 seconds, stirring occasionally until lightly browned.
Add in the whole peeled tomatoes and break them up gently using the back of a wooden spoon. Reduce the heat to medium-low and allow the sauce to simmer, stirring and breaking up the tomatoes occasionally.
When the water comes to a rolling boil, mix in 1 tablespoon of salt and then stir in the penne pasta. Lower the heat to medium and allow the pasta to cook until al dente.
When the pasta is al dente, take 1/4 cup of the pasta cooking water and stir it to the tomato sauce. Drain the remaining water from the pasta.
Rip the basil leaves into smaller pieces and mix them into the sauce with an extra pinch of salt. Let the sauce simmer 1-2 minutes so the flavors can combine and then toss the sauce with the penne.
Serve the penne pomodoro topped with freshly grated parmesan cheese, if desired.

Notes

Tomatoes - 2-3 pounds of fresh whole tomatoes can also be used instead of canned. The tomatoes will need to be peeled ahead of time for the best flavor and texture to the sauce. Cooking times may be longer to soften fresh tomatoes. Pasta - Spaghetti, linguine, rigatoni or fussili are other pasta that can be used. Gluten Free - Use gluten free pasta. Dairy Free - Omit the parmesan cheese or use a dairy free substitute. Meat - Meatballs, grilled chicken or seafood can be added for a heartier dish. Spicy - Cook a big pinch of crushed red pepper flakes with the garlic.