Penne Pomodoro
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
388 kcal
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Course
Main Course
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Cuisine
Italian
Penne Pomodoro
Description
This dish highlights a simple tomato sauce cooked from chopped or canned cherry tomatoes, sautéed with garlic and red pepper flakes in olive oil. After simmering, the sauce is blended to preferred consistency and gently simmered again with fresh basil to integrate flavors. Meanwhile, penne pasta is cooked al dente and combined with the sauce, using some reserved pasta water to loosen the mixture if needed.
The flavor profile balances sweet and slightly tangy tomatoes with a subtle kick from the chili flakes and aromatic garlic. The fresh basil adds a lightly peppery herb note, while optional parmesan contributes nuttiness and umami richness.
For best results, select ripe but firm fresh tomatoes or canned San Marzano tomatoes. The dish works well as a main course or alongside a simple green salad or crusty bread for a full meal.
Cheese is optional; parmesan is suggested but can be substituted with any hard cheese to suit preference.
Ingredients
- 10 ounces penne pasta
- 3 tablespoons olive oil
- 3 garlic minced, cloves
- ½ teaspoon red pepper flakes
- 14 ounces cherry tomatoes chopped, or from can, ripe
- 1 teaspoon salt adjust to taste
- ¼ cup basil chopped, fresh
- 2 tablespoons parmesan vegetarian or vegan, optional
Instructions
- Salt a large pot of water and bring to a boil over low-medium heat. Once the water starts boiling vigorously, add pasta. Cook the pasta to package directions (al dente consistency, typically 10-11 minutes ). Save 1 cup of the pasta cooking water.Note: You'll be finishing the pasta in the tomato sauce.
- While pasta is cooking, heat olive oil in a large pan over medium heat. Once hot, add minced garlic cloves and red pepper flakes. Cook for about 1 minute, until fragrant.
- Add cherry tomatoes and salt. Cook down for 10 minutes over medium heat, stirring frequently to avoid burning.
- Once tomatoes are cooked, blend the sauce to desired consistency. This can be done using an immersion blender, or by transferring to a regular blender. Cool down the tomatoes first if your blender container is not heat-safe. You can also just use a masher or the back of a spoon.
- Return the blended sauce to the pan and simmer over low heat. Add the chopped basil leaves.
- Once pasta is cooked, transfer with tongs to the sauce and mix to coat. Add a small portion of the cooking water and mix with tongs to form your sauce.
- Turn off the heat and add parmesan cheese, and an extra drizzle of olive oil as well as chopped basil leaves. Serve hot.
Notes
- Choose ripe tomatoes that are soft but not overly mushy for fresh sauce.
- Canned whole peeled San Marzano tomatoes are a convenient alternative.
- Parmesan cheese adds nuttiness but can be omitted or swapped with other hard cheeses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 641mg | 27% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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