Penne Pomodoro

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When I need a comforting yet vibrant dish that reminds me of sun-kissed Italian afternoons, Penne Pomodoro is always my go-to. The way the penne catches the silky, fresh tomato sauce never fails to make my heart happy. It’s a recipe I’ve made more times than I can count, and each time it feels like a little celebration of simplicity done right.

I remember the first time I made this recipe in my tiny kitchen, with the scent of garlic and basil filling the air. There’s something about cooking with fresh tomatoes that makes the whole experience feel alive. I love that I can bring a plate of restaurant-worthy pasta to the table in under thirty minutes, making it perfect for a weeknight yet impressive enough for a dinner party.

What I adore most about Penne Pomodoro is how customizable it is while keeping its authentic charm. Whether I keep it traditional or toss in a few of my favorite vegetables, it always feels light, fresh, and completely satisfying. It has truly become a staple in my kitchen.

Why You’ll Love This Penne Pomodoro

Penne Pomodoro is all about freshness and balance. The pasta is perfectly al dente, coated in a luscious sauce made from ripe tomatoes, olive oil, garlic, and basil. It’s quick to make but tastes like you’ve spent hours on it. Light enough to enjoy year-round but hearty enough to comfort you on a chilly evening, this dish is versatile and universally loved. Plus, it’s vegetarian-friendly, making it an ideal choice for any gathering.

Ingredients

For Penne Pomodoro, each ingredient plays a key role in bringing the dish to life. The penne pasta is essential because its ridges hold onto the sauce beautifully, giving you a perfect bite every time. Fresh, ripe tomatoes form the heart of the sauce, providing a natural sweetness and bright flavor that canned tomatoes just can’t match.

I always use good quality extra virgin olive oil for its fruity, rich taste that infuses the dish with authentic Italian character. Garlic adds a warm, aromatic depth, while fresh basil delivers a burst of herbaceous freshness right at the end. A touch of salt balances all the flavors, and a pinch of crushed red pepper is optional if you like a gentle heat.

How to Make Penne Pomodoro

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the penne until just al dente. This ensures the pasta retains its bite and doesn’t turn mushy when tossed in the sauce.

Step 2: Prepare the Sauce Base

While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté just until fragrant, being careful not to burn it.

Step 3: Cook the Tomatoes

Add the chopped fresh tomatoes to the skillet. Stir and let them cook down for about 10–12 minutes, until they release their juices and form a rustic sauce. Season with salt and optional crushed red pepper.

Step 4: Combine Pasta and Sauce

Drain the pasta, reserving a little of the cooking water. Toss the pasta into the sauce, adding a splash of pasta water if needed to help coat everything evenly.

Step 5: Finish with Basil

Remove from heat and sprinkle torn fresh basil leaves over the pasta. Give it a final toss and serve immediately, maybe with a drizzle of olive oil on top.

Recipe Variations and Possible Substitutions

One of the joys of Penne Pomodoro is its flexibility. Sometimes I swap the penne for spaghetti or fusilli, depending on what’s in my pantry. If I want a richer flavor, I use a mix of cherry tomatoes and heirloom varieties for the sauce. You can also stir in a handful of baby spinach at the end for a touch of green. For a vegan version, nothing needs changing, but if you love a bit of cheese, a sprinkle of freshly grated Parmesan or Pecorino Romano is divine.

If fresh tomatoes aren’t in season, high-quality canned San Marzano tomatoes can stand in. And if you like a bit more kick, don’t hesitate to add more crushed red pepper or even a pinch of smoked paprika.

Serving and Pairing Suggestions

I love serving Penne Pomodoro with a simple green salad dressed in a lemon vinaigrette, or with some crusty garlic bread to soak up any leftover sauce. A chilled glass of Pinot Grigio or a light Chianti pairs beautifully with the bright tomato flavors. For a heartier meal, you could even serve it alongside roasted zucchini and squash, which you can find on my site for inspiration.

Storage and Reheating Tips

Leftover Penne Pomodoro can be stored in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or extra olive oil to keep the pasta from drying out. Heat gently on the stovetop or in the microwave until warm.

FAQs

What type of tomatoes are best for Penne Pomodoro?

I recommend using fresh, ripe Roma or San Marzano tomatoes for their sweetness and low water content.

Can I use canned tomatoes for Penne Pomodoro?

Yes, high-quality canned San Marzano tomatoes work well when fresh ones aren’t available.

How can I make Penne Pomodoro spicier?

Add more crushed red pepper flakes or even a pinch of cayenne for extra heat.

Can I make Penne Pomodoro ahead of time?

You can make the sauce a day in advance, but I suggest cooking the pasta just before serving to keep it al dente.

Is Penne Pomodoro vegan?

Yes, as long as you don’t add cheese, this dish is naturally vegan-friendly.

Related Recipes You’ll Like

If you enjoyed making Penne Pomodoro, you’ll also love my Roasted Zucchini and Squash for a light and flavorful side that complements pasta beautifully. Another favorite on my site is the Chicken Scampi with Garlic Parmesan Rice, which offers a satisfying and garlicky alternative. And don’t miss the Homemade Big Mac Wraps if you’re looking for something fun and unexpected for your next meal.

Save and Share This Recipe for Later

If you loved this Penne Pomodoro, don’t forget to pin this recipe to your favorite Pinterest board so you can find it anytime. Sharing is caring, so feel free to send this link to a friend or share it on social media to spread the joy of fresh, homemade pasta. Every share helps inspire someone else to create something delicious in their own kitchen!

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