My penne pomodoro is the pasta I learned to love in Rome. It has cherry tomatoes cooked down and blended, then finished with starchy pasta water until the sauce emulsifies and clings to every ridge. One pan, 30 minutes, and perfect for Tuesday.
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 was 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 the pasta water. You toss the pasta in the skillet with a few spoonfuls of starchy cooking water and let the starch and olive oil emulsify into something glossy and restaurant-quality. A few tablespoons at a time, tossing constantly, is how you get the sauce to coat rather than pool. 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
Full ingredient list and detailed instructions in the recipe card.
- Cherry tomatoes: Ripe ones give the right balance of sweetness and acidity. If it’s not tomato season, canned whole San Marzano tomatoes crushed by hand are a better choice than bland fresh ones. The sauce gets blended either way, so shape doesn’t matter.
- Extra-virgin olive oil is the sauce’s backbone. Use something you’d be happy drizzling on bread — in a sauce this simple, cheap oil tastes like cheap oil. Garlic — a couple of cloves, sautéed until fragrant but not browned. Burnt garlic turns bitter and will ruin a sauce with nowhere to hide.
- A pinch of red pepper flakes wakes up the whole dish. Don’t skip it entirely; that small amount of heat is what keeps pomodoro from tasting flat.
- Fresh basil goes in twice on purpose. Half gets chopped and stirred into the sauce for depth. Half gets torn and added at the end for brightness and color. Or try one of these basil substitutes but basil remains the gold standard.
- With penne, the ridges hold the sauce. Rigatoni, spaghetti, or gnocchi all work. Cook to al dente and reserve the cooking water before draining.
TIPS & TRICKS
What makes the sauce cling to pasta (and what goes wrong)
- Use the pasta water. Starchy pasta water is what turns a thin tomato sauce into one that coats every piece. Add it gradually — a few tablespoons at a time, tossing constantly. The sauce should cling, not pool at the bottom.
- Salt the pasta water generously. It’s your only chance to season the pasta itself from the inside.
- Undercook the pasta by one minute. It finishes cooking in the sauce — that’s how you get the texture right.
- Use a skillet, not a saucepan. More surface area means faster reduction and better emulsion.
- Simmer the sauce, don’t boil it. A gentle simmer keeps the sauce glossy. Hard boiling makes it watery.
- Ripe tomatoes matter. Out-of-season cherry tomatoes taste like nothing. Canned San Marzano is the better call in winter.
How to make penne pomodoro
- Bring a large pot of generously salted water to a boil. Cook 1 lb penne until al dente. Reserve 1 cup pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook about 1 minute until fragrant. Don’t let the garlic brown.
- Add cherry tomatoes and salt. Cook over medium heat for about 10 minutes, stirring occasionally, until the tomatoes collapse and release their juices.
- Blend the sauce to your preferred consistency using an immersion blender directly in the pan, or transfer to a regular blender (let it cool slightly first). A few chunks are fine.
- Return the sauce to the skillet over low heat if you transferred it. Stir in half the chopped basil.
- Add the drained pasta directly to the sauce. Toss with tongs, adding pasta water a few tablespoons at a time, until the sauce clings to the penne and looks glossy. You may use ¼ to ½ cup total.
- Remove from heat. Drizzle with olive oil, add cheese if using, and scatter the remaining torn basil. Serve immediately.
How to serve penne pomodoro
I 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.
Variations
- Canned tomato version: One 14-oz can whole peeled San Marzano tomatoes, crushed by hand. Same method from step 3 onward.
- More heat: Double the red pepper flakes or add a sliced fresh chili with the garlic.
- Herb swaps: Oregano or thyme in place of basil for a different profile. Basil remains the standard.
- Vegan: Skip the cheese. The sauce is naturally vegan without it.
- Make-ahead sauce: The pomodoro sauce (without pasta) keeps refrigerated up to 5 days or frozen up to 3 months. Cook pasta fresh and toss when ready to serve.
Storage and reheating suggestions
Store sauce and pasta separately for up to 4 days — pasta absorbs the sauce significantly if stored together. Reheat in a skillet over low heat with a splash of water or olive oil to loosen.
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 (+ Frozen Lemon Hack)
Penne Pomodoro
Equipment
- 1 Blender
- 1 Immersion Blender optional
Ingredients
- 1 lb penne pasta
- 3 tablespoons extra-virgin olive oil, plus more for finishing
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1.5 lbs ripe cherry tomatoes, halved (or 2x 14-oz can whole peeled tomatoes, crushed by hand)
- 1¼ teaspoon kosher salt
- ¼ cup fresh basil leaves, divided — half roughly chopped, half torn for finishing
- 2 tablespoons grated parmesan cheese, optional
Instructions
- Bring a large pot of generously salted water to a boil over high heat. Cook the penne according to package directions until al dente (typically 10–11 minutes). Before draining, reserve 1 cup of the starchy pasta water.
- While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute until fragrant — don’t let the garlic brown.
- Add the cherry tomatoes and kosher salt. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes have collapsed and released their juices.
- Blend the sauce to your preferred consistency using an immersion blender directly in the pan, or transfer to a regular blender (let it cool slightly first if your blender isn’t heat-safe). A few chunks are fine — you’re not looking for perfectly smooth.
- Return the sauce to the skillet over low heat if you transferred it. Stir in half the chopped basil.
- Add the drained pasta directly to the sauce. Toss with tongs, adding pasta water a few tablespoons at a time, until the sauce clings to the penne and looks glossy — you may use ¼ to ½ cup total.
- Remove from heat. Add the cheese if using, a drizzle of olive oil, and the remaining torn basil. Toss once more and serve immediately.
Notes
- Use the pasta water. Starchy pasta water is what turns a thin tomato sauce into one that actually clings to the pasta. Add it gradually and toss — the sauce should coat the penne, not pool at the bottom of the bowl.
- Fresh cherry tomatoes should be very ripe — soft to the touch, deeply colored, fragrant. Out of season, canned whole peeled tomatoes (San Marzano) are a better choice than bland fresh ones.
- The basil goes in twice on purpose. Half cooks into the sauce for depth; half goes in torn at the end for brightness and color.
- Cheese is optional. Parmigiano-Reggiano adds nuttiness; Pecorino adds salt and sharpness. Both work. Skip entirely for vegan.
- Storage: Refrigerate up to 3 days. Reheat with a splash of water to loosen.
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!