Penne Pomodoro is the weeknight hero every home cook deserves — bright, garlicky, and unapologetically simple. This isn’t a fancy “date-night pasta” (thought it absolutely can be, for real) but it’s hard to beat in simplicity: pantry ingredients, one pan, and 30 minutes to dinner. I make it when I want comfort without effort — it’ll remind you why Italian food works so well in real life.
The 30-minute tomato pasta I make on repeat!
I first fell in love with pasta pomodoro in Rome, eating a bowl of it at a tiny trattoria where the owner refused to serve anything with more than five ingredients. It wasn’t flashy — just perfectly al dente pasta coated in a sauce so silky it clung to every curve of the penne. That trip changed the way I cook at home: keep it simple, but make it exceptional.
What makes my version work is balance — the right tomatoes, a touch of heat, and a smart technique for coaxing depth out of minimal ingredients. Instead of drowning the pasta in sauce, you let the starch and olive oil emulsify into something lush and restaurant-level. The basil isn’t a garnish; it’s part of the sauce’s soul.
If you love this, you’ll want to try my cacio e pepe (aka three ingredients and pure magic), my rigatoni arabbiatta, or if you want something a little less authentic, but absolutely delicious, my creamy mushroom pasta next — they’re all weeknight-friendly, and tested until foolproof.
Key ingredients and why they matter
To make this recipe, you’ll need penne pasta, cherry tomatoes, extra virgin olive oil, garlic, fresh basil, red pepper flakes, salt, and parmesan cheese.
Full ingredient list and detailed instructions in the recipe card.
- Tomatoes: Ripe cherry tomatoes give sweetness and acidity in perfect balance. If it’s not tomato season, grab high-quality canned San Marzano or Roma — they deliver rich, clean flavor every time.
- Olive Oil: This is your sauce’s backbone. Use a good extra virgin one; it adds body and depth without heaviness.
- Garlic: A couple of cloves, lightly sautéed, should perfume the oil — not dominate it. Burnt garlic will ruin the sauce, so keep the heat medium-low.
- Red pepper flakes: A pinch wakes up the whole dish. Adjust to your taste, but don’t skip it entirely — that heat is what keeps it from tasting flat.
- Fresh basil: Torn in at the end, it infuses warmth and freshness. If you don’t have basil, try parsley or oregano, or one of these basil substitutes but basil remains the gold standard.
- Penne: Its ridges hold the sauce beautifully, but feel free to swap in spaghetti, rigatoni, or even gnocchi — just keep it al dente.
- Other flavor variations. Aside from using basil and pepper flakes, you can also explore other Mediterranean herbs such as oregano or thyme to give the dish a more complex flavor.
- Substitute with other fresh herbs. Tomato and basil are the classic combination, but you can also
TIPS & TRICKS
Shruthi’s top tips
- Salt your pasta water like the sea. It’s your only chance to season the pasta itself.
- Under-cook the pasta by one minute. It’ll finish in the sauce — that’s how you get perfect texture.
- Use a skillet, not a saucepan. More surface area means faster sauce reduction and better flavor concentration.
- Crush tomatoes by hand or with a masher. Don’t over-blend; you want texture, not baby food.
- Add pasta water gradually. A few spoonfuls at a time help the sauce emulsify naturally.
- Simmer, don’t boil. A gentle simmer keeps the sauce glossy, not watery.
- Finish with a drizzle of olive oil. It adds sheen and rounds out the acidity!
How to make penne pomodoro
- Boil the penne in salted water until al dente. While it cooks, heat olive oil in a pan and sauté garlic and red pepper flakes until fragrant.
- Add cherry tomatoes and salt. Cook over medium heat, stirring frequently to avoid burning. If you want a shortcut here, you can easily use this San Marzano sauce (make a large batch in advance and store!)
- Allow the tomatoes to cool down (if you don’t have a heat-safe blender). Then, either transfer to a blender or a food processor. You can also use an immersion blender (like this budget-friendly one that has thousands of positive reviews!) to pulse and blend the sauce to the desired consistency! You can also just use a masher or the back of a spoon to crush tomatoes by hand instead.
- Return the blended sauce to the pan and simmer over low heat. Add the chopped basil leaves.
- Once pasta is cooked, transfer it with tongs to the sauce and mix to coat. Add a small portion of the cooking water and mix with tongs to form your sauce.
- Turn off the heat and serve with a drizzle of olive oil and parmesan cheese (regular or vegan) as well as a few fresh basil leaves or dried basil on top for garnish. Enjoy your penne pomodoro!
How to serve penne pomodoro
I like to serve penne pomodoro straight from the pan while it’s still warm and silky. It’s a complete meal on its own, but it also pairs beautifully with a crisp Italian chopped salad, a slice of garlic bread with sliced bread, or some roasted oyster mushrooms on the side. For something lighter, try my homemade caprese salad — it complements the tomato and basil flavors perfectly.
Storage and reheating suggestions
You can make pomodoro sauce ahead of time and store it in an airtight container in the fridge for up to 4 days or in the freezer for 3 months. Just be sure to portion and label it so you don’t forget the date you made it!
If you have any leftovers of this dish, then you can store it in the fridge for up to 4 days. Just make sure you place it in an airtight container to preserve it properly and store sauce separately. This keeps the pasta from soaking it all up if you’re meal-prepping.
To reheat, simply heat it up in a skillet over low heat and add some olive oil or water to make the sauce less thick.
More Italian pasta recipes
Looking for more pasta recipes? These classics are just as simple, delicious, and perfect for busy weeknights.
Paccheri al Forno
Rigatoni Arrabbiata
Pasta e Piselli (Pasta with Peas)
Lemon Butter Pasta (Pasta al Limone)
Penne Pomodoro
Equipment
- 1 Blender
- 1 Immersion Blender optional
Ingredients
- 10 ounces penne pasta
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 14 ounces ripe cherry tomatoes, chopped, or from can
- 1 teaspoon salt, adjust to taste
- ¼ cup fresh basil, chopped
- 2 tablespoons parmesan, vegetarian or vegan, optional
Instructions
- Salt a large pot of water and bring to a boil over low-medium heat. Once the water starts boiling vigorously, add pasta. Cook the pasta to package directions (al dente consistency, typically 10-11 minutes ). Save 1 cup of the pasta cooking water.Note: You'll be finishing the pasta in the tomato sauce.
- While pasta is cooking, heat olive oil in a large pan over medium heat. Once hot, add minced garlic cloves and red pepper flakes. Cook for about 1 minute, until fragrant.
- Add cherry tomatoes and salt. Cook down for 10 minutes over medium heat, stirring frequently to avoid burning.
- Once tomatoes are cooked, blend the sauce to desired consistency. This can be done using an immersion blender, or by transferring to a regular blender. Cool down the tomatoes first if your blender container is not heat-safe. You can also just use a masher or the back of a spoon.
- Return the blended sauce to the pan and simmer over low heat. Add the chopped basil leaves.
- Once pasta is cooked, transfer with tongs to the sauce and mix to coat. Add a small portion of the cooking water and mix with tongs to form your sauce.
- Turn off the heat and add parmesan cheese, and an extra drizzle of olive oil as well as chopped basil leaves. Serve hot.
Notes
- Tomatoes: if using fresh tomatoes, pick the very ripe ones, that are soft to the touch but not dark red and mushy. You can also use canned whole peeled tomatoes (San Marzano) otherwise.
- Choice of cheese: Cheese is optional in this recipe. I use parmesan to give it some nuttiness, but you can substitute with a hard cheese of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite Italian pasta. Rich in flavor and easy to make on a busy school night.
Thank you for the suggestion.
I absolutely adore this Penne Pomodoro recipe! The combination of fresh ingredients and simple preparation creates a dish that bursts with authentic flavors.
This penne was so comforting and cozy! I loved the warm and hearty flavors of the sauce.
OMG this penne was sooo delish and flavorful! I added spinach to mine while it simmered because I’m obsessed with greens in everything, and it worked perfectly.
I tried this recipe today for our lunch with my parents and everybody loved it. It was flavorful and quick to make.
My nonna made this and I am glad I found a recipe for it. We loved it!
This was so creamy and comforting and we really loved how easy it was to throw together. We’ll be incorporating this into the weekly rotation! 🙂
This pasta dish is so hearty and flavorful! My family loved this for dinner!
Oh my word, this was AMAZING!! Thank you for making our pasta night a memorable one! The kids raved, we’ll be making this one again soon!