Penne al pomodoro is an easy vegetarian pasta recipe made with just a few simple ingredients. Save time on dinner with this light and delicious tomato sauce.
Simple recipes are all about showcasing quality ingredients. Penne al pomodoro is one of the best ways to enjoy tomatoes with a bit of olive oil, onion, garlic, and basil.
Pasta recipes are an easy way to enjoy a vegetarian meal in a short amount of time. This sauce is ready to eat in about 30 minutes, but if you have time to let it simmer longer the flavors will develop even more.
I like to finish my sauce by blending it a little with an immersion blender (affiliate link), but that part is definitely optional if you prefer a chunkier sauce.
This penne al pomodoro recipe is very saucy, so be sure to have some good bread on hand for sopping up all that delicious sauce!
Penne al pomodoro ingredients
- Canned tomatoes
- Olive oil
- Onion
- Garlic
- Salt & pepper
- Sugar
- Penne
- Basil
How to make penne al pomodoro
- Sauté onion and garlic in olive oil with salt and pepper over medium heat for 5 minutes.
- Using clean hands, crush tomatoes as you add them to the pot, Simmer for 30 minutes or more.
- Meanwhile, cook pasta according to package directions, reserving ½ cup or so of pasta water.
- Add sugar, salt, and pepper to the tomato sauce.
- Blend the sauce to your desired consistency using an immersion blender.
- Add cooked pasta and a few splashes of pasta water to the sauce.
- Serve topped with basil and vegetarian parmesan cheese if desired.
Top tips and questions
What does al pomodoro mean?
Pomodoro means “tomato” in Italian. It’s a great name for this recipe because it is pasta with a simple tomato sauce.
Is this an authentic Italian recipe?
I am an American, sharing my take on penne al pomodoro. If you prefer an authentic Italian recipe, I recommend trying this penne al sumo di apomodoro.
How to prepare onions and garlic for penne pomodoro
It can be tricky to grate onion. I recommend removing the ends and outer skin and cutting the onion in half. Grate it against the large holes of a box grater along the cut side to help prevent slipping.
I like to use a garlic press to prepare garlic quickly, but if you don’t have a press you can mince the cloves with a sharp knife instead. My favorite garlic press is from Pampered Chef.
Can I make penne al pomodoro with fresh tomatoes?
I like the convenience of using good quality canned tomatoes to make pomodoro sauce, but you could definitely use fresh tomatoes if you prefer. To make tomato sauce with fresh tomatoes, you’ll first have to blanche your tomatoes.
Start by weighing out roughly the same amount of roma or plum tomatoes as you would be using from a can. Score an “X” on the bottom of each tomato using a sharp knife, then place them in boiling water for about 30 seconds, working in batches as necessary.
After the tomatoes have been removed from the boiling water and are cool enough to handle, remove the skin and core. Continue with the recipe as instructed.
How much liquid do I need to remove from the canned tomatoes for penne pomodoro?
It’s ok to keep a little of the liquid that comes with the canned tomatoes, but you’ll want to drain most of it away to prevent a watery sauce. I pour the tomatoes into a colander and let them drain in the sink while I prepare the rest of the recipe.
Why add sugar to tomato sauce?
Tomatoes can be very acidic. This is less of a problem with San Marzano tomatoes, which tend to be sweeter, but a little sugar helps balance out the flavors of tomato sauce.
If you prefer not to use sugar, you can omit it.
Can I use a different pasta shape for pasta pomodoro?
You can use whatever pasta shape you prefer for this recipe. Penne is one of my favorites, and an easy one to find.
How to reserve pasta water
When there is usually about 30 seconds left on cooking the pasta, I’ll dunk a glass measuring cup into the pot, holding the spout against an edge to avoid grabbing any pasta. If you prefer, you could place a bowl under whatever you’re using to strain your pasta in order to catch some of the water.
How to cook perfectly al dente pasta
I always follow the cooking recommendations on my box of pasta since all brands and pasta shapes vary in cooking time. I cook it for the minimum recommended amount of time unless I plan to finish the pasta in the sauce or bake it in the oven, and then I will under cook it by a minute or two.
How to keep basil fresh
Basil can quickly go from being a beautiful, fragrant addition to your pasta to a grey, limp nightmare. I recommend purchasing or harvesting basil as close to when you’ll actually use it as possible.
It should stay fresh in it’s package or wrapped in a paper towel in a plastic bag for a few days in the refrigerator. To keep it fresh longer, you may want to explore this experiment on keeping basil fresh.
Tips for customizing
- Transfer finished pasta to a baking dish and top with cheese, then broil until lightly browned and melted
- Top with vegetarian parmesan cheese and crushed red pepper flakes
- Swap in your favorite pasta shape or whatever you have on hand
- Make the sauce completely smooth by transferring to a blender or food processor, or skip the blending entirely for a chunky sauce
- The sauce itself is vegan if you don’t top with cheese, and you can use gluten-free noodles to keep this recipe gluten-free
What to serve with penne al pomodoro
- Best Ever Garlic Bread
- The Best Easy Vegan Salad
- Roasted Brussels Sprouts with Parmesan
- Stuffed Mushrooms
- Garlic Parmesan Knots
More pasta recipes
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Easy Fettuccine Alfredo
- Roasted Vegetable Lasagna
- Spaghetti Aglio Olio
- Pesto Linguine
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Penne al Pomodoro
Ingredients
- ⅓ cup Extra virgin olive oil
- ¼ cup Grated onion
- 4 cloves Garlic, pressed
- Coarse kosher salt and freshly ground black pepper
- 2 28 ounce cans San Marzano tomatoes, drained of most of their liquid
- 16 ounces Penne pasta
- ½ teaspoon Sugar
- Fresh basil
- Parmesan cheese
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic, then season with salt and pepper to taste. Let cook, stirring occasionally, until softened, about 5 minutes.
- Using clean hands, break up the tomatoes as you add them to the pot. Stir, reduce the heat, and simmer for at least 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions, reserving ½ cup of pasta water before draining.
- Add sugar to the tomato sauce and season with salt and pepper to taste.
- Using an immersion blender, blend sauce to your desired consistency.
- Add the cooked penne and a few splashes of pasta water at a time, stirring until the pasta is completely coated in the sauce and the sauce is as thin as you like it.
- Serve pasta topped with a sprinkle of freshly chopped basil and freshly grated vegetarian parmesan cheese if desired.
Notes
Tips for customizing
- Transfer finished pasta to a baking dish and top with cheese, then broil until lightly browned and melted
- Top with vegetarian parmesan cheese and crushed red pepper flakes
- Swap in your favorite pasta shape or whatever you have on hand
- Make the sauce completely smooth by transferring to a blender or food processor, or skip the blending entirely for a chunky sauce
- The sauce itself is vegan if you don’t top with cheese, and you can use gluten-free noodles to keep this recipe gluten-free
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