Easy Penne Pomodoro with Fresh Basil and Parmesan
Classic Italian comfort food featuring tender penne pasta tossed in a rich, chunky tomato sauce made from whole peeled tomatoes, fresh garlic, and aromatic basil. This straightforward pomodoro captures the essence of simple Italian cooking with its bright, fresh flavors and satisfying texture. Perfect for weeknight dinners or casual entertaining, the sauce simmers gently to develop deep tomato flavor while maintaining rustic chunks. The combination of fresh basil, quality parmesan, and properly cooked al dente pasta creates a restaurant-quality dish at home.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 28 ounces whole peeled tomatoescrushed tomatoes1:1convenience
slightly smoother texture
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 fresh basil leaves, chopped or sliced chiffonade style
- ½ pound penne pasta
- ¼ cup parmesan cheese, shaved
Instructions
- 1
Heat olive oil in a large skillet over medium heat
- 2
Saute minced garlic for 1-2 minutes until slightly golden and fragrant
- 3
Add whole tomatoes, salt, and pepper, breaking apart tomatoes with a wooden spoon
- 4
Add several basil leaves if desired and simmer for 20-25 minutes until sauce is thick and broken down with chunks remaining
- 5
Remove basil leaves from sauce
- 6
Use immersion blender to break down sauce to desired consistency, leaving some small tomato pieces
- 7
Bring large pot of heavily salted water to rapid boil and cook penne to al dente
- 8
Drain pasta without rinsing
- 9
Toss pasta with finished sauce and top with parmesan and chopped basil
Tips
Don't rinse pasta after draining as the starch helps sauce adhere better to noodles.
Use an immersion blender for chunky texture control, pulsing gently to avoid over-processing.
Save some pasta cooking water to thin sauce if needed when tossing together.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently with splash of water or broth.
Make sauce up to 2 days ahead. Cook pasta fresh and combine when serving.
Serve immediately while hot with extra parmesan and fresh basil on the side.
Common Mistakes
Don't skip salting pasta water heavily to properly season the noodles.
Don't overcook pasta beyond al dente to avoid mushy texture.
Don't over-blend sauce to avoid losing rustic chunky texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh tomatoes instead of canned?
Yes, use 2 pounds ripe tomatoes, blanched and peeled. Cooking time may vary as fresh tomatoes have more water content.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight as they meld together.
Can I freeze the pomodoro sauce?
Yes, freeze sauce alone for up to 3 months. Thaw overnight and reheat gently before tossing with freshly cooked pasta.