Penne Pomodoro

Name: Penne Pomodoro
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 10 ounces penne pasta; 3 tablespoons olive oil; 3 garlic cloves; ½ teaspoon red pepper flakes; 14 ounces ripe cherry tomatoes; 1 teaspoon salt; ¼ cup fresh basil; 2 tablespoons parmesan

User Reviews

5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Calories
388 kcal
Course
Main Course
Cuisine
Italian

Penne Pomodoro

Brayden Ortiz

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This authentic, super easy, and tasty Penne Pomodoro recipe is perfect for a quick and healthy weeknight meal. Plus, it's ready in under 30 minutes and budget-friendly too!

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Ingredients

Servings

10 ounces penne pasta
3 tablespoons olive oil
3 garlic cloves minced
½ teaspoon red pepper flakes
14 ounces ripe cherry tomatoes chopped, or from can
1 teaspoon salt adjust to taste
¼ cup fresh basil chopped
2 tablespoons parmesan vegetarian or vegan, optional

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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.

Equipments used:

Notes

if using fresh tomatoes, pick the very ripe ones, that are soft to the touch but not dark red and mushy. You can also use canned whole peeled tomatoes (San Marzano) otherwise.
Tomatoes: if using fresh tomatoes, pick the very ripe ones, that are soft to the touch but not dark red and mushy. You can also use canned whole peeled tomatoes (San Marzano) otherwise.
Choice of cheese: Cheese is optional in this recipe. I use parmesan to give it some nuttiness, but you can substitute with a hard cheese of your choice.

Nutrition Information

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Calories 388kcal (19%) Carbohydrates 58g (19%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 2mg (1%) Sodium 641mg (27%) Potassium 395mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 658IU (13%) Vitamin C 24mg (27%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition 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%