Penne Pomodoro
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2 people
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Calories
159 kcal
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Course
Main Course
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Cuisine
Italian
Penne Pomodoro
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This Penne Pomodoro is pasta tossed in a tasty and simple tomato sauce with fresh basil leaves and burrata. This low-carb version cooks in just 10 minutes, making the perfect easy dinner for busy weeknights!
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Ingredients
- 8 oz dry penne pasta I used low-carb pasta but you can use any regular, whole wheat, or gluten-free pasta of choice. Palmini and zoodles make great keto noodles as well!
- 1 tablespoon olive oil or extra virgin olive oil (for sautéing garlic), plus more for the cooking pasta in boiling water and to drizzle over the final dish
- 2 garlic cloves minced
- 14 oz can san Marzano tomatoes crushed (mostly drained)
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes plus more for garnishing
- fresh basil about 4 large leaves for the sauce and more for garnishing
- 1 tablespoon heavy cream
- grated parmesan for serving
- burrata optional
Instructions
- Bring a large pot of salted water to a boil. Add a drizzle of olive to prevent sticking! Cook penne until al dente, then drain and reserve. It will take about 8-10 minutes!
- Meanwhile, heat a no-stick saucepan or large sauté pan over medium heat. Then add olive oil and sauté the garlic for about 1 minute or until fragrant.
- Stir in San Marzano tomatoes, tomato paste, onion powder, salt, pepper, red pepper flakes, and basil.
- Simmer on medium-low heat for 8-10 minutes. Use an immersion blender to smooth the sauce if needed.
- Remove sauce from heat and stir in heavy cream. Toss the cooked penne until combined.
- Serve with grated parmesan, fresh basil, burrata, a drizzle of olive oil, and more red pepper flakes.
Notes
- Storage
- Store penne Pomodoro leftovers in an airtight container for up to 2 days.
- Reheat, loosely covered, in a microwave for a couple of minutes or until hot. You may add a splash of heavy cream to loosen the sauce.
- As for freezing, keep the sauce and the pasta in separate containers in the freezer for up to a month. Then, thaw them in the fridge overnight and mix them together once reheating them.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
8mg
(3%)
Sodium
675mg
(28%)
Potassium
893mg
(26%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2263IU
(45%)
Vitamin C
50mg
(56%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 8mg | 3% |
| Sodium | 675mg | 28% |
| Potassium | 893mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2263IU | 45% |
| Vitamin C | 50mg | 56% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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