Quick & Simple Penne Pomodoro Recipe
Penne pomodoro is a timeless Italian classic for a reason. Perfectly cooked penne gets tossed in a robust, tomato-forward pomodoro sauce that’s rich without being heavy. It comes together quickly, making it ideal for busy weeknights, and pairs well with everything from simple vegetables to your favorite salad.
Pin Recipe
Servings: 6 servings
Calories: 342kcal
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 & storage: Pomodoro sauce can be made 1 day ahead and refrigerated for 5–7 days.
- Freezing: Freeze sauce (without pasta) up to 3 months. Thaw overnight or reheat gently on the stovetop, then add freshly cooked pasta.
Nutrition
Calories: 342kcal | Carbohydrates: 63g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 306mg | Potassium: 372mg | Fiber: 4g | Sugar: 7g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg
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