Penne Pomodoro with Fresh Tomato and Basil Sauce

This Penne Pomodoro is a straightforward tomato pasta made with a flavourful tomato sauce and fresh basil. It comes together in about 10 minutes, making it ideal for busy weeknights.

This recipe is exceptionally simple: the sauce is cooked while the pasta boils, and the result is delicious. Quick, comforting, and full of real tomato and herb flavour.

I’m a fan of quick dinners that still taste great. Simple recipes shine when you use good-quality ingredients—examples like Spaghetti Aglio e Olio or Penne all’Arrabbiata prove that minimal ingredients can deliver maximum flavour.

Penne al Pomodoro uses pantry staples and fresh herbs to create a satisfying meal that’s affordable and fast.

Ingredients – What You Need

• Olive oil – for sautéing garlic and herbs.
• Garlic – fresh, finely chopped.
• Tomatoes – passata (sieved or pureed tomatoes) for a smooth sauce. Choose a quality brand you trust for best results.
• Tomato paste – adds richness and depth.
• Fresh herbs – basil and parsley, plus a little dried oregano.

Can I Use Fresh Tomatoes?

Yes. In season, plum or roma tomatoes work well after blanching and removing skins and seeds. Passata, however, keeps this dish convenient year-round from pantry ingredients.

How to Make Penne Pomodoro – Step By Step

1. Bring a large pot of water to a boil and add a generous amount of salt. Cook penne until al dente (about 8–10 minutes).

2. While the water heats, warm olive oil in a skillet. Add garlic, fresh parsley and basil, and a pinch of dried oregano. Sauté until the garlic is fragrant.

3. Stir in the pureed tomatoes (passata) and tomato paste. Reduce to a gentle simmer and let the sauce cook while the pasta boils, about 8 minutes.

4. Reserve 1 cup of the pasta cooking water, then drain the pasta and add it to the sauce.

5. Toss the pasta to coat. Add a splash of the reserved pasta water to help emulsify the sauce and achieve a silky texture. Stir in chopped fresh basil, adjust seasoning, and serve.

Serving Suggestions

Serve with a crisp green salad or a simple zucchini ribbon salad. Crusty bread or rosemary focaccia are great for mopping up the sauce.

Variations and How to Adapt this Recipe

Customize this recipe easily:

• Add pancetta with the garlic for a savory boost.
• Include fresh red chili for heat.
• Use different fresh herbs to vary the aroma.
• Sauté vegetables like bell peppers, zucchini, or eggplant at the start for extra bulk and nutrition.
• Combine the sauced pasta in a baking dish, top with mozzarella, and broil until bubbly for a baked pasta variation.

Top Tips for Making Penne Pomodoro

• Salt the pasta water generously—this seasons the pasta from the inside out.
• Start cooking the sauce as soon as the water comes to a boil so both finish around the same time.
• Reserve 1 cup of pasta water; a splash helps emulsify the sauce and binds it to the pasta.
• Use high-quality canned tomatoes for the best flavour and texture.
• Season the sauce with a pinch of salt and pepper before adding the pasta.
• Any pasta shape works: penne is classic, but rigatoni or spaghetti are fine substitutes.
• Make the sauce ahead of time for an even faster weeknight meal, or double it and freeze for later.

Ingredients (Serves 4)

• 4 cups penne pasta (approx. 400g / 14oz)
• 1–2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1.5 cups pureed tomatoes (passata), about 350g
• 1 tablespoon tomato paste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped (plus extra for garnish)
• 1 teaspoon dried oregano
• Freshly grated Parmesan, for serving (optional)

Instructions

1. Bring a large pot of water to a boil, add a generous amount of salt, and cook penne until al dente (8–10 minutes).
2. Meanwhile, heat olive oil in a skillet and sauté garlic with fresh and dried herbs until fragrant.
3. Add pureed tomatoes and tomato paste, stir to combine, and let the sauce simmer gently for about 8 minutes while the pasta cooks.
4. Reserve 1 cup of pasta water, drain the pasta, and add the penne to the sauce.
5. Toss to coat the pasta well, adding a splash of reserved pasta water to emulsify the sauce. Stir in chopped fresh basil, taste, adjust seasoning, and serve with grated Parmesan if desired.

Nutrition (approx. per serving)

Calories: 410 kcal | Carbohydrates: 84 g | Protein: 15 g | Fat: 2 g | Fiber: 5 g

Nutrition information is an approximation and should be used as a guide.

Notes

• Salt the pasta water well and begin the sauce as the water comes to a boil.
• Reserve some pasta water to finish the sauce for a glossy, cohesive finish.
• High-quality tomatoes improve the final flavour—avoid watery or overly acidic canned brands.
• Make-ahead and freezing options make this recipe highly convenient.

More easy pasta ideas

• Pasta al Forno (baked pasta)
• Cavatelli with broccoli
• Herby garlic butter pasta sauce
• Pasta Amatriciana with guanciale
• Spaghetti alla Puttanesca

If you try this Penne Pomodoro, please share your thoughts or adjustments—you’ll likely find it becomes a fast favourite.