5 from 189 votes
Penne Pasta with Marinara
Penne Pasta with Marinara features dried penne cooked al dente and served with a homemade marinara sauce made from San Marzano tomatoes, olive oil, garlic, tomato paste, and fresh basil. The sauce simmers slowly to develop rich flavor, balancing the sweetness and acidity of the tomatoes with fragrant garlic and herbs. The pasta and sauce come together for a classic, satisfying dish.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
6
Calories:
366 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 366
% 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.