Penne Pomodoro Recipe (Easy Tomato Basil Pasta). – The Pasta project

Penne Pomodoro or Penne Al Pomodoro is a classic Italian recipe that children and adults have loved. All you need is a handful of simple ingredients and approx. 30 minutes to have this lightweight tomato bassle paste on the table. Perfect for busy weeknights and family meals.

Origin and history.

Pomodoro is the Italian word for tomato. So Penne Al Pomodoro translates into Pens Pasta with Tomatoes. Although now considered a ubiquitous Italian ingredient, the use of tomatoes in Italian cuisine only dates back to 19^Th century.

Although tomatoes were brought to Europe from South America by Spanish conquerors in the 16th century, they did not begin to be used in Italian cooking until more than 200 years later. First, tomatoes were used as decorative plants when people thought they were poisonous!

Penne Pomodoro is originally a southern Italian recipe. However, it is more often made with spaghetti in southern Italy and pens in the north. The first released pasta with tomato sauce recipe comes from Naples in the 19th century. However, the very first pasta with tomato and basil sauce is said to be invented by a Roman chef, Francesco Leonardi in the 1790s.

A staple in Italian homes.

So the Italians have benefited from Pasta Pomodoro for centuries! In fact, it is a staple in most Italian homes, like dried pasta and canned tomatoes or tomato passes. This is a light pasta recipe that Italian children grow up with and a popular choice for fast whole family meals!

Ingredients for Penne Pomodoro.

Like many Italian pasta recipes, Penne Al Pomodoro requires very few ingredients. For this reason, it is important to use high quality ingredients if you can.

Tomatoes: The tomatoes are obviously the starry in this recipe. For Pomodoro sauce, you can use ripe fresh whole tomatoes that have been blanched and peeled, tomato passes (also called tomato puree in us) or canned peeled tomatoes. I used the latter as I think they give the best taste, color and texture.

Whether you use fresh tomatoes or can, the whole San Marzano tomatoes are the most popular sauce tomatoes.

Garlic: The Italians rarely use the finish or dried garlic. Fresh garlic fat adds the best garlicky flavor and can then be removed before serving!

Olive oil: If possible, use extra virgin olive oil. It gives Pomodoro sauce the classic taste found in traditional Italian recipes. It also has a lot of health benefits that other oils do not have, such as antioxidants, healthy fats and anti -inflammatory properties, among others.

Basil: Italians also rarely use dried basil. For the best taste of medium -sized fresh basil leaves that have a light green color.

Assert: As the name of this recipe says, Pomodoro sauce is paired with pens -pasta. I used big, ridged penne called the pennone rich in Italian. You can also use smaller pens, smooth or ridged. I like Ridged Pasta because the sauce clings better for it. However, spaghetti or other long pasta is also good with tomato and basil sauce.

Cook’s tip: Fresh tomatoes are best used in summer when they are in the season and most flavorful. Otherwise, passata or canned tomatoes taste better.

Optional ingredients.

If you would like to make your Penne Pomodoro a little spicy, you can add some peperoncino flakes (red pepper flakes) to the sauce or when serving. This classic Italian dish is delicious sprinkled with some grated cheese before eating. Vegetarians would like to use a vegetarian parmesan cheese as Italian Parmigiano is made with expensive Rennet.

Step by step instructions.

Cook the pasta.

Bring a large pot of water to a boil over a high heat. Add salt to cook again! Add the pens -paste to the boiling water and cook until al dente according to the package. Once the pasta is cooked, save a cup of pasta water and drain the pasta.

Make the sauce.

While waiting for the water to boil, start making the sauce. Heat the olive oil in a deep frying pan or frying pan over a medium heat. When hot and shiny, peel the whole garlic cloves and cook them until you are fragrant and soft. You don’t want garlic to brown a lot

Turn the heat down slightly and add the can of peeled tomatoes. Be careful Like the hot oil can spit when the tomatoes go in! Bring the tomatoes up with a wooden spoon. Bring to a SIM for about 15 minutes with stirring occasionally. Then season with salt and pepper and add basil leaves. SOG for another 5-10 minutes. Finally, remove the garlic cloves.

Cook’s tip This delicious sauce recipe can be ready in 20-30 minutes. The longer you simmer the sauce, the richer the taste will be.

Finish and serve.

Reduce the heat of the sauce to low. Add cooked pasta and continue to cook for a minute or so, throw occasionally until the sauce coat the pasta.

If the sauce is too thick, you can add some of the pasta water. Taste and season with salt as desired. Stir remaining basil. Serve with additional basil and freshly grated Parmigiano cheese if necessary.

What to do with leftovers.

If you have remaining tomato and basil sauce, you can keep it sealed in the refrigerator for up to 5 days or freeze it for up to 3 months. Rest pasta mixed with sauce can be stored in the refrigerator for up to 3 days and reheated in the microwave. I like to bake leftovers in the oven with a topping of grated Parmigiano or sliced ​​mozzarella (or both!).

FAQ (your questions answered).

Let me know what you think.

Penne Pomodoro is one of my favorite pasta recipes! The simple tomato sauce is easy to produce, but so flavorful! This is a pasta that is perfect for both a light dinner or lunch. It is also very versatile. You can serve the tomato and basil sauce with different types of pasta and you can also make everything in advance and bake for serving.

If you try this pasta pomodoro recipe I would very much like to know what you think. Post a comment below by the recipe card or on Pasta Project Facebook page.

Your feedback means a lot to me.

Buon Appetito from Verona, Italy.

Pin for later.

Other light pasta recipes to try.

1. Creamy gorgonzola paste.
2. Tuna carbonara.
3. Pasta alla gricia.
4. Spaghetti Aglio Olio.
5. Tortellini Alla Panna.
6. Farfalle (Bow-Tie Pasta) with smoked salmon.