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!
Servings: 4 people
Calories: 297kcal
Ingredients
- 4-5 pounds fresh Italian Plum Roma tomatoes (about 15-20), or 2 x 28 ounces good quality whole peeled tomatoes (San Marzano)
- 4-5 garlic cloves crushed
- 15 fresh basil leaves plus more for serving
- salt to taste
- 8-10 oz penne noodles to serve
- vegan parmesan cheese optional, for serving
Instructions
- Cook the penne pasta in plenty of salted boiling water until al dente, then drain and set aside.
If using fresh Roma tomatoes (skip if using canned tomatoes)
- Fill a large pot with water and bring to a boil. While the water heats up, make an 'X' on the edge of the tomatoes just deep enough to go through their skin. Also, prepare a large bowl with cold water and ice cubes.
- Once the water is boiling, add the tomatoes to the pot, cover and bring back to a gentle boil. Let them boil for about 1-3 minutes or until their skins are starting to peel off where you marked the 'X'.
- Remove the tomatoes from the boiling water and transfer right away to the bowl with iced water. Let the tomatoes cool down for a few minutes.
- When the tomatoes are cold enough to handle, then pull on their skin using your hands. Also, use a small knife to remove their nodes (this makes the sauce creamier). You can remove their seeds and watery interior as well if you don't want any seeds in your sauce (I usually don't remove them). Transfer the prepared tomatoes to a large bowl as you prepare them and set them aside.
Make the sauce (start here is using canned tomatoes)
- Warm up a small amount of olive oil in a large pot (use a Dutch iron pot if you have one) and then, add the crushed garlic. Keep cooking on medium heat and stir constantly while watching the garlic so it does not burn. Cook for one minute and then, add the prepared peeled tomatoes whole to the pot (or add the 2 cans of whole peeled tomatoes). Stir well and keep cooking on medium heat. Once the tomatoes have softened slightly, then use a hand masher to crush them to a desired texture (they will keep breaking up as they cook).
- Turn down the heat to low-medium, keep uncovered and cook while stirring often for 30-45 minutes (cooking time will vary). Watch the sauce to adjust the heat as it cooks and cook as long as it needs until it becomes smooth with not much water left.
- Add some salt to taste and the fresh basil, stir well and turn off the heat.
- Transfer the cooked penne to the sauce and stir until all combined and warmed up. Serve warm with vegan parmesan cheese and more fresh basil.
Video
Notes
- Don't hesitate to make double/triple batch of the pomodoro sauce. You will start with what looks like a generous amount of tomatoes, but they cook down so much you won't be left with so much sauce.
- Store any leftovers in the fridge for up to 4-5 days. I find that the sauce and noodles keep better when apart from each other, so if you expect some leftovers, then consider combining only the penne and tomato sauce that you need.
- This sauce is better when using fresh in-season Plum Roma tomatoes. But, if you must make it when these tomatoes are less available in the winter, then use 2 x 28 oz of canned peeled whole San Marzano Plum tomatoes.
- Cooking this sauce on low heat for longer creates the best flavor. Plan accordingly and aim to cook the sauce for up to 1 hour. That being said, I have made this recipe many times in a pinch within 20 minutes and it was delicious. Check out the blog post for more info.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 297kcal | Carbohydrates: 61g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 27mg | Potassium: 1218mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3858IU | Vitamin C: 63mg | Calcium: 65mg | Iron: 2mg