Penne Pomodoro
User Reviews
5
-
Prep Time
2 mins
-
Cook Time
8 mins
-
Total Time
10 mins
-
Servings
4 servings
-
Calories
410 kcal
-
Course
Main Course
-
Cuisine
Italian
Penne Pomodoro
Description
Penne Pomodoro begins by cooking penne pasta in salted boiling water until al dente. Meanwhile, olive oil in a skillet is used to sauté finely chopped garlic along with dried oregano, fresh basil, and parsley, releasing their aromas. Pureed tomatoes (passata) and tomato paste are then added, and the sauce simmers gently to bring the flavors together and thicken slightly.
Once the pasta is drained, it is combined with the tomato sauce in the skillet. Reserved pasta water is added incrementally to adjust sauce consistency and help it emulsify and cling to the pasta. Fresh basil is stirred in just before serving to add a vibrant green herb note. Freshly grated Parmesan cheese can be sprinkled on top for added richness.
This dish is a straightforward preparation highlighting quality tomato and herb flavors, suitable for a variety of occasions from weekday dinners to casual gatherings. The balance between the acidity of tomatoes and the herbaceous notes creates a well-rounded sauce that complements the tender penne.
To boost flavor, adding salt and pepper to the sauce before mixing with pasta is suggested. The sauce can be prepared ahead and frozen for convenience. If penne is unavailable, other pasta shapes like rigatoni or even spaghetti can be used.
Ingredients
- 4 cups penne pasta (400g/14oz)
- 1-2 tablespoons olive oil
- 2 cloves garlic finely chopped
- 1.5 cups tomato passata (350g, pureed
- 1 tablespoon tomato paste (tomato purée UK)
- 1 tablespoon parsley fresh
- 1 tablespoon basil plus extra for garnish, fresh
- 1 teaspoon oregano dried
- Parmesan Cheese for garnish if desired, freshly grated
Instructions
- Bring a large pot of water to a boil and add a generous amount of salt. Cook the penne pasta until al dente (around 8-10 minutes).
- Put the oil, fresh and dried herbs and garlic in a skillet (frying pan) and saute the garlic until fragrant.
- Meanwhile, add the pureed tomatoes (passata) and tomato paste and stir to combine. Gently simmer the sauce until the penne pasta is al dente, about 8 minutes.
- Reserve 1 cup of pasta water, drain the rest and add the pasta to the sauce.
- Toss or stir the pasta to coat in the sauce, add a little splash of reserved pasta water to help emulsify the sauce. When coated add in some fresh chopped basil and stir, serve.
Notes
- Generously salt the pasta water to season the pasta during cooking.
- Begin cooking the sauce as soon as the pasta water boils to save time.
- Reserve 1 cup of pasta water to adjust sauce texture for proper coating.
- Use high-quality canned tomatoes such as Cirio for better flavor stability and lower acidity.
- Add salt and pepper to the sauce to balance acidity before combining with pasta.
- Any pasta shape can be substituted if penne is not available.
- The sauce can be made ahead and frozen for quick meals later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 84g | 28% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 63mg | 3% |
| Potassium | 648mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
