Penne Pasta with Marinara
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6
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Calories
366 kcal
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Course
Main Course
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Cuisine
Italian
Penne Pasta with Marinara
Description
This Penne Pasta with Marinara starts by boiling salted water for cooking dried pasta until al dente. The sauce is prepared by gently cooking garlic in olive oil until golden, then adding tomato paste to deepen the flavor. Crushed San Marzano tomatoes join the pan alongside salt, pepper, and basil, simmered over low heat to meld flavors and thicken the sauce. After discarding basil and garlic, the sauce coats the drained pasta.
The combination yields a tomato sauce that is bright yet mellow, with the olive oil adding richness and garlic providing subtle pungency. The firm penne holds sauce well, making each bite flavorful. Garnishing with extra fresh basil enhances aroma and freshness.
The sauce can be made ahead and stored refrigerated for up to five days or frozen for one month, reheated gently before combining with freshly cooked pasta for convenience.
Ingredients
- kosher salt
- 1 ounce San Marzano tomato with purée, whole peeled, canned
- ¼ cup extra-virgin olive oil
- 4 garlic peeled and smashed, cloves
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 basil plus more basil for garnish, fresh sprigs, or oregano
- 1 pound penne pasta or other favorite pasta of your choice, dried
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
- Prepare the marinara sauce ahead and refrigerate it up to 5 days or freeze it for up to 1 month.
- Reheat the sauce in a skillet before adding freshly cooked pasta to finish the dish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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