Our easy Penne Pomodoro is a dinner lifesaver for busy weeknights! You’ll love the rich tomato flavor in our homemade pomodoro sauce recipe, as well as the fact that it takes just 30 minutes to make!
What is pomodoro sauce? You’ve probably had it before, though you may not know just how simple it is to make. This classic Italian tomato sauce can be made with either fresh tomatoes or canned whole peeled San Marzano tomatoes. Sauté some chopped fresh garlic cloves in extra virgin olive oil on a stove top (no onion), then add the tomatoes, some fresh basil, Kosher salt, and a pinch of sugar. That’s it! Clean, simple ingredients that deliver a robust (and quick!) tomato sauce.
Serve it up with penne pasta for an easy flavorful pasta night at home that everyone will love. This just might become your new favorite pasta recipe!
Ingredient Notes
Start with our homemade Pomodoro Sauce, which can simmer on the stovetop while you’re boiling water for pasta.
You’ll also need:
- Penne pasta or other pasta shape (tossed with spaghetti and served with homemade meatballs would be great!)
- Parmigiano Reggiano: Because freshly grated Parmesan cheese is a must!
- Fresh basil, for serving. You definitely want to use fresh herbs both when simmering the sauce and for serve the pasta!
- Flaky sea salt: A little goes a long way, and we tend to sprinkle a little on all pastas before serving!
For more simple Italian pastas, you might like our Penne Alla Vodka With Shrimp, this Pancetta Pasta, or Chicken Marsala Pasta.
How To Make Penne Pomodoro
- Make a batch of our quick and easy Pomodoro sauce, which takes about 30 minutes to make, start-to-finish.
- While that’s simmering, bring a large pot of water to a boil, then season generously with Kosher salt. Add penne and cook according to package directions until al dente. Reserve about ½ cup of pasta cooking water before draining!
- Add the drained pasta to the pomodoro sauce (if you made it ahead of time, simply warm it over medium heat), then pour in ¼ cup of the reserved water (you can add more as needed). Stir until thoroughly coated.
- Serve the pasta pomodoro in large bowls with fresh basil leaves, grated Parmesan, and a pinch of flaky sea salt.
Why add pasta water to sauce: In addition to adding flavor, stirring in ¼-½ cup of starchy pasta cooking water will help the sauce adhere and cling better to the pasta. It will also help to thicken the pasta sauce.
Make Ahead, Storage, and Leftovers
- Make ahead: Homemade Pomodoro sauce can be made a day in advance, then reheated when ready to serve. However, the leftovers make it ideal for meal prep!
- Leftovers: Keep in an airtight container in a fridge for 5-7 days, then enjoy for lunch or dinner all week long!
- Freeze: If you’re planning to freeze this, we recommend freezing the pomodoro sauce separately and then adding freshly cooked pasta when you go to reheat it. Allow the sauce to cool completely to room temperature, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in a fridge or reheat in a saucepan over medium heat.
FAQs
They’re both tomato sauces, however marinara has a chunkier, albeit looser texture. Pomodoro sauce typically gets blended until smooth. Marinara sauce can be made with onions and spices, whereas pomodoro sauce has fewer overall ingredients. They’re both delicious, but depending on what you’re looking for you might choose one over the other.
Yes! We love the convenience of canned tomatoes, but you can easily make penne pomodoro using fresh tomatoes. See our pomodoro sauce recipe for full details.
We love penne or rigatoni, but it makes a great spaghetti sauce as well. You could also toss it with zucchini noodles or gluten-free pasta if gf.
Serving Suggestions
This is one of those dream dishes that is so quick and easy to make! Keep the rest of the meal simple by serving penne pomodoro with roasted or sautéed veggies and a simple salad. Here are a few of our favorites:
Garlic bread would be a delicious and welcomed addition as well!
Wine Pairing!
Because of the acidity in tomatoes, we recommend pairing Penne Pomodoro (or any other Italian tomato sauce) with a medium-bodied red wine. You’ll want something with a bit of acidity to complement the dish.
Consider Montepulciano d’Abruzzo, Sangiovese, or Zinfandel.
If you prefer white wine, stick with a higher acidity white, such as Pinot Grigio.
This is definitely one of the most beloved Italian dishes and for good reason. It’s pure comfort food at its simplest.
If you make this Penne Pomodoro recipe, please let us know by leaving a review and rating below!
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Quick & Simple Penne Pomodoro Recipe
Ingredients
- 1 recipe Pomodoro sauce
- 1 lb penne pasta
- Fresh basil for serving
- Parmigiano Reggiano grated, for serving
- Pinch of Flaky sea salt
Instructions
- Warm the pomodoro sauce. Place the pomodoro sauce in a large pan, then warm over medium to medium-high heat until simmering.
- Cook the pasta. Meanwhile, bring a large pot of water to a rapid boil, then season generously with Kosher salt. Add pasta and cook according to package directions until al dente. Reserve about ½ cup of cooking water, then drain the pasta.
- Cook penne in the sauce. Add the cooked pasta and ¼ cup of the reserved cooking water to the pomodoro sauce, then stir until thoroughly coated. Add more water, as needed, to loosen the sauce if desired.
- Garnish, then serve. Transfer the penne pomodoro to large serving bowls, then top with grated Parmesan, fresh basil leaves, and a pinch of flaky sea salt. Serve immediately!
Notes
- Make ahead: Homemade Pomodoro sauce can be made a day in advance, then reheated when ready to serve. However, the leftovers make it ideal for meal prep!
- Leftovers: Keep in an airtight container in a fridge for 5-7 days, then enjoy for lunch or dinner all week long!
- Freeze: If you’re planning to freeze this, we recommend freezing the pomodoro sauce separately and then adding freshly cooked pasta when you go to reheat it. Allow the sauce to cool completely to room temperature, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in a fridge or reheat in a saucepan over medium heat.
Nutrition
Photography by: Megan McKeehan
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