Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Cups (US)
Metric
Smaller
Normal
Larger
Penne Pomodoro
author
Maricruz Avalos Flores
2
servings
Small penne pasta coated in a simple and flavorful tomato and basil sauce makes this dish one of the best options to serve any day of the week.
prep
5
minutes
minutes
cook
15
minutes
minutes
total
20
minutes
minutes
PRINT
PIN
Ingredients
Cups (US)
-
Metric
▢
7
oz
penne pasta
▢
1 ¾
cups
canned tomato sauce
(simple, not seasoned)
▢
⅓
cup
onion
(chopped)
▢
fresh basil leaves
(as much as you want)
▢
2 ½
tbsp
extra virgin olive oil
▢
salt and pepper
(to taste)
Instructions
Heat the oil in a saucepan over medium-low heat.
Add the onion and garlic and cook for about 3 minutes or until the onions start to brown.
Pour in the tomato sauce and season with salt and pepper.
Mix well and bring the sauce to a simmer. Allow cooking for 10 minutes mixing from time to time.
Meanwhile, cook the penne pasta as per instructions in the package.
As the pomodoro sauce is finishing the cooking, adjust the seasonings, add basil and mix quickly, then turn off the heat.
Drain the penne pasta and add them to the pan with the sauce.
Add more basil leaves if you want, a good sprinkle of parmigiano, and mix well to coat.
Serve immediately.
Notes
If possible, try to use the best quality of canned tomatoes you can find.
Use whole canned San Marzano tomatoes if you want, just blend them first or crush them in the pan with a potato masher.
The sauce comes together in just over 10 minutes, enough time to cook your pasta and have it ready to add to the sauce right away.
You can also reserve and use some pasta water to add to the sauce if needed.
If you don’t have penne pasta, you still can make this recipe. Just use any pasta format you have available. Rigatoni is a good substitute.
Other fresh herbs (or dried) that go perfectly with this pasta recipe are oregano, parsley, and thyme.
You can add some vegetables like zucchini, eggplants, or mushrooms.
Nutrition Information
Serving:
1
serving
|
Calories:
585
kcal
|
Carbohydrates:
88
g
|
Protein:
16
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Sodium:
3349
mg
|
Potassium:
898
mg
|
Fiber:
7
g
|
Sugar:
11
g
|
Vitamin A:
929
IU
|
Vitamin C:
17
mg
|
Calcium:
59
mg
|
Iron:
4
mg
rate this recipe
Scroll down and leave a comment with stars!