Penne al Pomodoro

5 from 3 votes

Find more recipes at marcellinaincucina.com

The wonderful flavors of this tomato basil pasta recipe will take you right to Italy! Tomato puree is simmered gently with olive oil, garlic and fresh basil, creating a sweet, aromatic sauce. Combined with perfectly cooked penne, this simple yet delicious dish is sure to have everyone coming back for seconds.

Prep Time10

Cook Time1 20

Total Time1 30

Servings: people

Author: Marcellina

Ingredients

1 pound penne pasta (See Note 1)
28 ounces (800 grams) whole canned tomatoes (See Note 2)
¼ cup (60 mls) extra virgin olive oil (plus extra for finishing)
¼ cup chopped fresh basil (plus extra for finishing - See Note 3)
2 cloves garlic
½ teaspoon salt (or to taste (plus extra salt for water to boil the pasta))
finely grated Parmigiano Reggiano cheese (to serve)

Instructions

Puree the peeled tomatoes in a blender or food processor. Alternatively, press the tomatoes through a fine mesh sieve. Set aside the tomato puree.
Peel the garlic then mince it on a microplane grater. If you don't have a microplane grater, pound in a mortar and pestle with a pinch of salt or crush the garlic with the flat side of a knife, then press and drag it on the cutting board with a pinch of salt until it becomes a smooth paste. This is an important step to create an incredible flavor in this sauce. For a milder garlic flavor, chop the garlic coarsely or leave whole.
Take a large skillet or frying pan, pour in the extra virgin olive oil, and add the minced garlic. Place the pan over medium-low heat. Sauté the garlic gently until fragrant but not colored stirring constantly. This will take 30-60 seconds. Your absolute attention to this part is required. Be careful not to burn it.
Pour in the tomato puree, stirring well to combine the ingredients.
Add salt (or to taste) and reduce the heat to low. Cook the sauce for about 60-70 minutes, stirring occasionally. The liquid will evaporate and the sauce will thicken. If necessary, add a little water if the sauce is too dry. In the last 10 minutes, add basil to the sauce.
At this time, cook the penne pasta in plenty of salted, boiling water according to package instructions. Drain one minute before the cooking time is up, reserving a cup of water.
Stir the cooked pasta into the sauce adding a splash of the reserved pasta water. Stir over medium low heat for 1 minute to finish cooking the pasta and allow the pasta and sauce to “marry”.
Enrich it with more fresh basil leaves and a drizzle of raw oil for an irresistible final touch.
Serve with finely grated Parmigiano Reggiano cheese.

Notes

Try a different pasta with this pomodoro sauce. Spaghetti, bucatini, or rigatoni work beautifully.
Swap peeled whole canned tomatoes for tomato puree (also known as passata) for a smoother base.
Replace basil with fresh parsley to add a unique flavor twist to the sauce.

Top Tips

Puree whole tomatoes or press them through a sieve for a smoother sauce. It's worth the effort!
Mince garlic with a microplane grater, or crush it into a paste with a knife or mortar and pestle and a pinch of salt for the best flavor.
Simmer the pureed tomatoes gently for at least an hour until reduced and sweetened.
Boil pasta in well salted water and stir the pasta after adding to prevent sticking. No olive oil, please!

Nutrition