Classic Penne Pomodoro Recipe: Simple Italian Tomato Pasta

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This easy homemade pasta sauce bursts with fresh flavor and is ready in about twenty minutes.

Why I Love this Recipe

• This simple sauce is fully vegan and plant based.
• It’s ideal for meal prepping; the sauce freezes well for up to three months, making it a great freezer meal.
• Swap in gluten-free pasta to make it gluten-free.
• The whole meal comes together in about 20 minutes.

Ingredient Notes

Tomatoes: Use San Marzano tomatoes when possible—their balance of sweetness and acidity makes them ideal for this sauce.

Garlic: Freshly minced garlic gives the best flavor; avoid pre-minced jars when you can.

Basil: Fresh basil brightens the sauce; tear or chop it just before adding.

See the recipe card below for the full ingredient list and quantities.

Step-by-Step Instructions

This pomodoro sauce is quick and simple to make.

1. Start by bringing a pot of salted water to a boil and cook the pasta according to package directions.

2. While the pasta cooks, wash and prep your ingredients.

3. In a medium saucepan over medium-low heat, warm the olive oil and add the minced garlic. Cook for about two minutes, stirring frequently, until fragrant—take care not to let the garlic brown.

4. Add the San Marzano tomatoes, tomato paste, chopped basil, and salt. Stir and simmer on medium-low for a few minutes to meld the flavors.

5. Remove the pan from the heat and blend the sauce until smooth and creamy using an immersion blender. If you don’t have an immersion blender, let the sauce cool slightly then blend in a traditional blender (vent the lid), and return it to the pan.

6. Drain the pasta and add it to the saucepan with the sauce. Toss until the pasta is evenly coated. Serve warm, garnished with extra basil if desired.

What is Penne Pomodoro?

Penne Pomodoro is a classic Italian dish of penne pasta tossed in a simple tomato-basil sauce. It relies on a few high-quality ingredients—tomatoes, garlic, basil, olive oil—and takes about twenty minutes to make. The sauce is similar to marinara but slightly thicker and creamier.

Storage and Reheating

This dish is excellent for meal prep. The combined pasta and sauce can be refrigerated in an airtight container for up to five days. Reheat in the microwave or on the stovetop; when reheating on the stove, add about 1/4 cup of water to restore moisture.

The sauce alone freezes well in a jar or freezer-safe container for up to three months—thaw and reheat when needed.

Recipe Variations

Add heat: Stir in 1/4 teaspoon crushed red pepper flakes for a spicy kick.

Gluten-free: Use a gluten-free penne to make the recipe gluten-free.

Sweeter sauce: If you prefer a milder acidity, add 1/4 teaspoon sugar while the sauce simmers.

Different pasta: Any short pasta—rigatoni, fusilli, or spaghetti—works well if you don’t have penne on hand.

Penne Pomodoro

Kelsey Riley

This classic Italian dish uses fresh, flavorful ingredients and comes together in just twenty minutes.

5 from 5 votes

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course: Main Course

Cuisine: Italian

Servings: 2

Calories: 267 kcal

Equipment

• Immersion blender (or a regular blender; see notes)

Ingredients

• 2 cups San Marzano tomatoes
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped basil
• 1/4 teaspoon salt
• 1/4 pound penne pasta

Instructions

1. Cook the pasta according to package directions.
2. Wash and prep the ingredients.
3. Heat the olive oil and garlic in a medium saucepan over medium-low heat for about two minutes, until fragrant. Do not let the garlic burn.
4. Add the tomatoes, tomato paste, basil, and salt. Stir and simmer for about five minutes.
5. Remove from heat and blend until smooth with an immersion blender. If using a regular blender, cool slightly, vent the lid, and blend before returning the sauce to the pan.
6. Drain the pasta, toss with the sauce until well coated, garnish with basil if desired, and serve.

Notes

You can use whole, peeled, or diced San Marzano tomatoes. If you don’t have an immersion blender, let the sauce cool and blend in a traditional blender, venting the lid slightly to release steam.

Nutrition

• Calories: 267 kcal
• Carbohydrates: 40.6 g
• Protein: 8.6 g
• Fat: 8.7 g
• Saturated Fat: 1.3 g
• Sodium: 323 mg
• Fiber: 2.6 g
• Sugar: 5.7 g
• Calcium: 40 mg
• Iron: 3 mg

Food Safety Tips

• Do not leave food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a suitable smoke point to avoid creating harmful compounds.
• Ensure good ventilation when cooking on a gas stove.

Follow general food-safety guidelines from trusted authorities for additional details.