Penne Pomodoro (4-Ingredient Easy Pasta Recipe)

This authentic penne pomodoro recipe is a light Italian pasta dish simply made by combining fresh Roma tomatoes or canned tomatoes (you will have the option), garlic, basil and penne pasta. I'll walk you through the step-by-step on how to make a pomodoro sauce from scratch that's deep in flavor, heavenly creamy and so easy to prepare!

We have been eating this authentic penne al pomodoro recipe over and over again. 

I have made other quick tomato pasta recipes for the blog, such as this hearty marinara and this vegan creamy tomato sauce. Believe me, these are amazing for when you are in a rush with hungry kids running around and need something quick.

But, there is just nothing that can replace a homemade classic Italian basil tomato sauce. Penne pomodoro is not just a meal, but a full Italian experience!

So what's the trick? Well, to get that outstanding creaminess and rich tomato-y flavor that's unique to an authentic pomodoro sauce, then you need fresh plum tomatoes (instead of cans) and... time. (for a quicker pomodoro using canned tomatoes, check out this bucatini pomodoro recipe!)

This recipe is actually a very simple Italian pasta dish that requires only 4 ingredients (+ salt), but the amazingness of this red sauce relies on the quality of the ingredients and also, it needs to simmer for a little while slowly. The sugar from the tomatoes slowly caramelizes and their water evaporates gradually to create a sauce that's left with so much texture and deep flavors. So worth the effort!

What does pomodoro mean?

Pomodoro is the Italian word for "tomato". So, when we say for example "penne al pomodoro", we actually simply mean "penne served with a tomato sauce".

Although this is pretty straightforward, there is more meaning to it. In Italy, a Pomodoro sauce is made using fresh tomatoes (traditionally "golden apple" tomatoes) with garlic, basil and olive oil. It combines only a few ingredients, but simmers for a while to create a smooth tomato sauce that's very rich in flavor. It is a classic Italian dish made using high quality ingredients.

What's the difference between a marinara sauce and a pomodoro sauce?

So, both marinara and pomodoro sauces are simple tomato sauces made from very similar ingredients, so what's the difference then? The difference is mostly in the way you make the sauce and thus, the resulting final texture.

A marinara sauce uses chopped tomatoes and is cooked for a shorter period of time, usually about 30 minutes. This does not leave enough time for the tomatoes to cook or break fully, which results in a chunkier sauce with more texture. It also has a more saucy or even watery feeling to it. 

A pomodoro sauce uses tomatoes that are peeled and broken down (manually or using a food processor) and cooked for longer than a marinara, which results in a creamier and more uniform textured tomato sauce.

You can learn more about tomato sauces and their differences in this "Pomodoro vs Marinara: What Is the Difference Between These Two Red Sauces?" article from Chowhound.  

Ingredients you'll need 

• Penne pasta: you can use another type of pasta that you like or already have.
• Fresh tomatoes: you will need whole tomatoes to make this recipe, ideally Roma tomatoes. You can also make it using canned tomatoes (whole San Marzano tomatoes), see below.
• Fresh garlic: so amazing to flavor this sauce. I recommend using 4-5 cloves, or even more if you like a garlic flavor.
• Fresh basil leaves: add so much flavor to the simple tomato sauce.
• Olive oil (optional): helps cook the garlic and make the sauce silky and creamy. 

What kind of fresh tomatoes to use

I highly recommend using fresh Plum Roma tomatoes. They are oval-shaped, rather smaller compared to regular round or heirloom tomatoes and they are less watery with more flesh. Their meaty nature is amazing for making sauces as they cook down better to create a red sauce that's deep in flavor with a creamy texture. You can find Plum Roma tomatoes in any grocery store and they are available most of the year, although much better when in season.

How to make penne pomodoro pasta from scratch

(Find all the details in the recipe card at the end of this post) 

This is such an easy pasta recipe and please, don't be spooked away by the tomato prep steps! You simply have to blanch tomatoes quickly to remove their skin and then, cook the tomatoes without much effort until cooked down to your liking. The longer it cooks for, the better your sauce will be!

Step 1- Prep the fresh tomatoes

Start by warming a large pot of water on high heat until it boils.

While the water is warming up, use a knife to mark an 'X' on the edges of each tomato, just deep enough to go through their skin. 

Step 2- Blanch the tomatoes

Once the water is boiling, transfer the tomatoes to the pot, cover it and bring it back to a gentle simmer. Watch the tomatoes and once their skin starts to curl or peel out, then they are ready to be removed (somewhere between 1-3 minutes on an active boil). 

Remove the tomatoes from the boiling water and transfer right away to a large bowl containing cold water with ice cubes. Let the tomatoes cool down for a few minutes.

Step 3- Peel the tomatoes

Once the tomatoes are cold enough to handle, using your hands, remove their skins simply by pulling on them starting where you made the 'X'. Also, use a small knife to remove the edges with the node, which will make a smoother sauce.

One more thing: you could remove their water/seeds interior if you want an extra smooth sauce. I don't do that step as I love the seeds in that kind of red sauce, but feel free to do it if you want, it's pretty easy. Check out my video on how to make tomato tuna to see how to remove the seeds of a peeled tomato.

Step 4- Make the pomodoro sauce

Now that you have your tomatoes all ready to go, then get started on the sauce.

Warm up a small amount of olive oil in a large pot and cook the garlic on medium heat for about one minute while stirring often. Don't cook any longer than that or the garlic might turn bitter. (As a side note, I prefer to cook without added oil, but in this case, using a small amount of oil helps SO MUCH for the garlic to cook nicely without burning.)

Then, add the tomatoes whole to the pot. Let them warm up slightly and soften just for a bit and then, use a hand masher to crush them right in the pot (or blend slightly using an immersion blender). Mash as much as you want, keeping in mind that as they cook longer, they will keep breaking up.

Stir well, turn down the heat to low-medium and keep uncovered. Cook, while stirring on and off for as long as you need to create a sauce with the desired consistency. I'll usually cook for at least 45 minutes, but it could be even longer depending on how high is your heat and the initial water content of the sauce.

Once your sauce is done, then add the fresh basil and salt to taste. Stir well and stop the heat. 

Step 5- Cook the penne noodles and combine

When your homemade tomato sauce is getting close to being at the right texture, then cook the penne noodles al dente. Depending on how saucy you want your penne pomodoro to be, then you might want to cook more or less noodles. I usually cook a whole box of 1 pound, but then will only add as much as I need depending on the final volume of my sauce.

Add the al dente penne noodles to the pot of sauce, stir and serve right away.

Tips to make the BEST penne pomodoro recipe

• Cooking the garlic alone first is essential to develop its flavor before adding the tomatoes, but also is tricky as it can burn quickly. And burnt garlic is no bueno! So, once you add it to the pot, stay around, stir constantly and keep your eyes on it while cooking for no more than one minute (undercooked garlic is better than the opposite). Don't let it turn brown too much and be ready to add your tomatoes. And if you burnt it, then start over!
• If you have a Dutch oven kind of pot, then use it. It will help create more flavor to the sauce!
• Make sure to cook your penne noodles al dente as they will keep cooking slightly after being combined with the tomato sauce.
• Fresh tomatoes are the star of this dish so your sauce will be better when the tomatoes are at their very best quality! You can make large batches of pomodoro sauce at the end of the summer and freeze for later in the year.
• Allow some time for this pomodoro sauce to cook. I make this sauce when I'm hanging out at home and don't feel rushed to cook dinner. Then, I can keep the heat low and let the tomatoes cook really slowly for a longer period of time, this is the secret to making the BEST tomato sauce!

Can I use canned tomatoes?

I have done this recipe using canned tomatoes and although it is not as authentic per se and the final texture not as creamy, it is still a good option especially when the tomatoes are not in season. So, if it is more convenient for you, make this tomato sauce using 2 x 28 oz canned of whole peeled tomatoes. In that case, I highly recommend you use San Marzano Plum tomatoes as they are tastier and will make your sauce deeper in flavor.

Also, when I use canned tomatoes, my sauces often turn slightly more acidic than when using fresh Roma tomatoes. So, taste your sauce and feel free to add 1-2 tablespoons of maple syrup (or any other sweetener) to balance out the flavor as needed.

How to make this sauce quicker (within 20 minutes)

• Adding less water to the tomatoes will allow you to cook this sauce quickly. So, you can take a few extra minutes upfront and remove their interior seeds and watery content before adding the tomatoes to the pot. 
• Break up the tomatoes nicely so they cook quicker. You can just mash them real good using a hand masher or even, blend your seed-less peeled tomatoes in a food processor first before adding them to the pot.
• The best flavor will be created by cooking longer at a lower heat, but if you have less time in front of you, you can cook at a slightly higher heat, always uncovered, but be sure to stir often so it does not stick to the bottom of the pot.

Variation to the recipe

This pasta al pomodoro recipe is a very classic tomato sauce made with only a few simple ingredients, but shockingly filled with flavors, so I usually eat it as is and it is a delight. But, here are a few ideas on how you can personalize this recipe:

• Make it spicy: you can add chopped fresh chili peppers when you add the tomatoes so they will cook and soften as the sauce simmers. Also, you can add a pinch of dried red pepper flakes into the sauce or at serving.
• Make it creamy: add a dollop of vegan cashew ricotta or homemade vegan mascarpone at serving. The contrasting cold vegan creamy mixture is so delicious with the tangy warm tomato sauce.
• Make it veggie-packed: you can use this pomodoro sauce as a base and incorporate cooked zucchini, carrots, leafy greens, mushrooms, onions and so much more. Dried herbs would also add some more flavor.
• Make it higher in protein: add some tofu, cooked lentils or tempeh for a healthy chewy bite, but also to make it more filling and hearty.

Penne pomodoro serving suggestions

I love serving this penne pomodoro dish with a side of vegan dinner rolls. Also, sprinkle with vegan parmesan cheese and more fresh basil. And if you are not following an oil-free diet, then feel free to add a drizzle of olive oil at serving. And to make your meal higher in protein, then serve with vegan tofu meatballs!

And to complete the Italian experience, be sure to serve this pasta dish with a salad that's drizzled with a vegan Italian dressing or a vegan creamy pesto sauce!

You can also use the pomodoro sauce to make this vegan gnocchi skillet recipe or this vegan eggplant rollatini, it would work perfectly!

Storage tips

The penne combined with the sauce stays pretty good for a day or two in the fridge, but for longer storage, then it is best to keep the sauce apart from the noodles. Keep the sauce alone in an airtight container in the fridge for up to 4-5 days.

The pomodoro sauce can also be frozen (without the noodles) for up to 3 months, perfect for busy weeknights when you don't feel like cooking.

As a side note, every time I make this sauce, I always wonder why I did not double/triple the recipe! You will start with what looks like a lot of tomatoes, but they cook down so much that you will be left with not that much sauce at the end. And it is so good, I assure you that you will want more! So don't hesitate to double or triple the recipe and freeze the leftover sauce for later. Or use the extra sauce to make pizza or pomodoro bruschetta.

Other delicious tomato pasta recipes you might like

• Quick creamy vegan tomato pasta
• One-pot tomato and cabbage spaghetti
• Tofu bolognese sauce
• Homemade marinara sauce
• Vegan baked ziti
• Blended vegetable tomato pasta sauce
• Vegan Cajun Pasta
• Vegan lasagna roll-ups
• Vegan American goulash
• TVP bolognese pasta sauce
• Gnocchi marinara skillet

I hope you enjoy this homemade penne pomodoro recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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