Penne Pasta with Marinara

Name: Penne Pasta with Marinara
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 serving
Ingredients: kosher salt; 1 28-ounce can whole peeled San Marzano tomatoes; ¼ cup extra-virgin olive oil; 4 garlic cloves; 1 tablespoon tomato paste; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 Sprigs fresh basil or oregano; 1 pound dried penne pasta

User Reviews

5.0

189 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
6
Calories
366 kcal
Course
Main Course
Cuisine
Italian

Penne Pasta with Marinara

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

kosher salt
1 28-ounce can whole peeled San Marzano tomatoes , with purée
¼ cup extra-virgin olive oil
4 garlic cloves , peeled and smashed
1 tablespoon tomato paste
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Sprigs fresh basil or oregano , plus more basil for garnish
1 pound dried penne pasta , or other favorite pasta of your choice

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Instructions

Bring a large pot of water to a boil and season generously with kosher salt.
Meanwhile, begin preparing the marinara. Pour the tomatoes and purée into a bowl and crush with your hands or the the back of a spoon, then set aside.
In a large cold skillet, add the extra-virgin olive oil and garlic cloves, and bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn.
Very carefully stir the tomato paste into the garlic and oil—take care so the oil doesn't splatter and burn you as the paste is added—and cook for 1-2 minutes. Carefully spoon the tomatoes into the pan with the oil and paste and season with salt and pepper. Add the basil sprigs and bring to a boil. Reduce to a bubbling simmer over low heat, stirring occasionally, for 30 minutes. Stir to mix the oil that rises to the top, then discard the basil sprigs and garlic.
Meanwhile, cook the pasta in the boiling water until 2 minutes shy of suggested cooking time on the packaging. Use a slotted spoon or spider to transfer the pasta directly to the sauce to continue cooking until tender but still toothy. Toss the pasta to coat it well, and add 1-2 tablespoons of the pasta water if needed to extend the sauce. Garnish with fresh basil and serve.

Notes

Make the pasta sauce ahead and refrigerate for up to 5 days or freeze up to 1 month, warm the sauce in a skillet then cook the pasta and finish as directed.

Nutrition Information

Show Details

Calories 366kcal (18%) Carbohydrates 58g (19%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 414mg (17%) Potassium 204mg (6%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 41IU (1%) Vitamin C 1mg (1%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 366 kcal

% Daily Value*

Calories	366kcal	18%
Carbohydrates	58g	19%
Protein	10g	20%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	414mg	17%
Potassium	204mg	4%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	41IU	1%
Vitamin C	1mg	1%
Calcium	19mg	2%
Iron	1mg	6%