Penne al Pomodoro – 20 Minuute Tomato Basil Penne
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Penne al Pomodoro is a simple pasta I grew up eating in our Sicilian home. My mom made it in minutes with tomatoes, basil, and Pecorino or Parmesan. My version uses crushed and whole plum tomatoes so the sauce clings to the penne. It’s the perfect 20-minute, pantry-friendly dinner for busy nights.
Recipe Snapshot: Penne al Pomodoro
- Cuisine: Italian (Sicilian family style)
- Ready in: about 20 minutes
- Skill level: Easy, weeknight-friendly
- Serves: 4
- What you’ll taste: sweet tomatoes, fresh basil, salty Pecorino/Parmesan
- What makes it special: thick, chunky sauce (crushed + whole plum tomatoes) that clings to penne
- Make ahead: The sauce can be made several days ahead and reheated. You can also freeze it for up to 3 months.
Why My Family Makes Penne al Pomodoro
I’m a first-generation Sicilian (Palermo area), and my family has always made this as a quick sauce with good-quality tomatoes (like San Marzano) and basil. It is never complicated and always weeknight-friendly.
Pomodoro means “tomato” in Italian, and pomodoro sauce is just a simple tomato basil sauce. The sauce cooks quickly, so the natural flavors of the sweet tomatoes really stand out in this easy pasta recipe. As with many classic Italian dishes, this simple tomato sauce comes together with only a handful of ingredients. Tomatoes, basil, and Pecorino Romano or Parmesan cheese blend naturally to create a delicious sauce.
If you love this kind of tomato pasta, try my Nonna’s Polpette al sugo when you have time to let the sauce simmer. On busy weeknights when you are short on time, my pasta with vodka sauce and sausage, or this easy tomato sauce with red wine, are quick and delicious options!
Why Penne is Perfect for Pomodoro Sauce
You will find that this pomodoro sauce is thick and chunky, making it perfect for serving over penne pasta or any other hearty pasta shape. What I love about penne is that they are substantial enough to stand up to the chunky tomatoes, and their ridges are perfect for holding this classic tomato sauce.
My Guide to Pairing Pasta with Sauce explains exactly how to select the perfect pasta to complement your sauce and create the best dish.
If quick and comforting pasta recipes are your thing, you’ll want to check out some of my other weeknight go-to’s like Pasta e Broccoli, Baked Tortellini Alfredo, Ravioli Carbonara and Casarecce with Pesto. They’re all easy, cozy dinners that come together fast—just like this one.
Penne al Pomodoro Ingredients
Since we will only use a few simple ingredients, you will want to make sure they are of the best quality
- Canned Crushed and Whole Plum Tomatoes – I like to use both crushed and whole tomatoes so that I get a thick chunky sauce without having to cook it for a long time. I like the quality and taste of Cento and Tutto Rosso canned tomatoes so I always have them in my pantry, but you can use your favorite brand. I also love to use Fire Roasted Tomatoes in this sauce to give it a sweet and smoky flavor.
- Fresh Basil Leaves – Fresh herbs are going to provide the sweetest, brightest flavor to the sauce. If you need to substitute dried basil, I recommend using about two teaspoons.
- Pecorino Romano Cheese or Parmesan Cheese – Pecorino is my favorite cheese! It adds just the right amount of sharp, salty flavor to the dish. It does have a strong flavor, so if you prefer something milder, you can use Parmesan. Make sure to have extra for sprinkling on top of the pasta.
Can I use Fresh Tomatoes in this Pomodoro Sauce?
Fresh tomatoes are my favorite ingredient for making pomodoro sauce. Making a sauce with fresh tomatoes is a little more labor-intensive because they need to be blanched, peeled, and cut into chunks before cooking. So if you have the time, by all means use fresh tomatoes!
Step-by-Step Instructions
- In a large bowl, combine the crushed and whole Roma tomatoes. Crush the tomatoes by hand, leaving some chunks.
- While you cook the pasta, sauté the onion and garlic in olive oil just until tender. Add the tomatoes, salt, pepper, and basil, and stir until well combined. Bring the sauce to a slow boil. Then let it cook and boil very slowly over low heat.
- Cook the pasta to al dente and drain it. Remove the sauce from the heat and add the cooked pasta to the sauce.
- Stir in the Pecorino Romano cheese and serve with additional cheese at the table.
Recipe tips
- Use high-quality, fresh ingredients for the best results.
- Good quality pasta will hold the sauce best. Follow my pasta buying guide to learn more.
- Start cooking the sauce while you bring the pasta water to a boil. This gives the sauce a few more minutes to cook and thicken.
- Don’t forget to generously salt the pasta water. This is what flavors the pasta.
- To avoid mushy pasta, cook the pasta in boiling water just until it is slightly firm or “al dente”. The pasta will continue to cook a bit when you add it to the hot sauce.
- This sauce can easily be made ahead and stored in an airtight container for 2-3 days.
Variations
- This simple tomato pasta recipe can be made with a variety of pasta shapes. Rotini, Paccheri, Cavatelli, or Garganelli are all great options for holding thick sauces.
- If you like a spicy sauce, add red pepper flakes to the onion and garlic. This turns this simple Pomodoro sauce into Arrabiata sauce.
- Adding strips of grilled chicken breast or shrimp to the pasta is a great way to add protein and make this a one-dish dinner.
Serving Suggestions
Penne pomodoro is an easy Italian dinner recipe and it is a great option for a main course. Serve it with a crisp salad and crusty bread or focaccia for a busy weeknight dinner the whole family will agree is perfect.
This classic Penne al Pomodoro is a delicious main dish, but it is also perfect served alongside dishes like breaded chicken cutlets or pork chops when time permits!
Penne al Pomodoro FAQs
Yes. Penne holds chunky pomodoro well, but spaghetti, bucatini or rigatoni all work if you finish the pasta in the pan with the sauce.
Using good-quality tomatoes is the first step to ensuring that your sauce is sweet. But if you are trying to fix a sauce that is too acidic, add a pinch of sugar and let it simmer for another 5 minutes.
In the US, they are used interchangeably to refer to a meatless tomato sauce. Pomodoro means tomato in Italian, and Marinara means “of the sea”. You will not find marinara sauce on a menu in Italy unless it is used to describe a sauce that contains fish or seafood.
I love to get your feedback so if you tried this Penne al Pomodoro or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!
You can also follow me on Facebook, Instagram and Pinterest for more recipes your family will love!
Penne al Pomodoro
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Ingredients
- 1 lb Penne pasta
- 2 tbsp Olive oil
- ⅓ cup Onion diced
- 3 cloves Garlic minced
- 28 oz Crushed Tomatoes canned
- 28 oz Whole plum tomatoes crushed by hand
- ¼ cup Basil fresh, chopped
- 1 tsp Kosher salt
- ¼ tsp Black pepper ground
- ¼ cup Pecorino Romano cheese grated, or Parmesan
Instructions
- Bring a large pot of water to a boil. Add the penne pasta and a generous amount of salt to the water and stir.
- While the pasta water comes to the boil, heat the olive oil in a large skillet and sauté the onion until it is just tender. Add the garlic and cook about 1 minute, taking care not to burn it.
- Pour the crushed tomatoes and the plum tomatoes into the skillet and add the basil, salt and pepper. Stir well and cook over low heat, allowing it to boil slowly until the pasta is cooked.
- When the pasta is al dente, drain it and add it to the skillet with the sauce. Toss it in the sauce and remove the skillet from the heat. Add the pecorino Romano cheese and stir until well combined. Serve the pasta with additional cheese.
Tastes like dirty feet. Don’t use this cheese! Any other cheese and it would be fine.
Heather I am sorry that you didn’t like the Pecorino Romano cheese in the Penne Pomodoro. I love it but it is a sheeps milk cheese and definitely has a distinct flavor. As I mentioned in the post, parmesan is a good substitute in this recipe. It sounds like you would have liked it had it not been for the cheese, so I hope you give it another try with a cheese you like better.
Great dish and the Basil adds great flavor