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Home » Lunch & Dinner » Penne Pomodoro

Published: Mar 29, 2022 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Penne Pomodoro

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Disclosure: This post may contain affiliate links.

This easy homemade pasta sauce is packed with fresh and delicious flavors, and comes together in just twenty minutes.

A white bowl filled with pasta with a red sauce, garnished with fresh basil.

Why I Love this Recipe

  • This simple pasta sauce is fully vegan and plant based
  • The pasta and sauce is perfect for meal prepping and the sauce can be stored in the freezer for up to three months, making it a great freezer meal.
  • By using a GF pasta, this recipe can easily be gluten-free.
  • This meal takes only 20 minutes to make.

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Ingredient Notes

Labeled ingredients including: salt, olive oil, garlic, basil, tomato pasta, penne, and tomatoes

Tomatoes: The tomatoes are the star of this recipe, so it's important to use the right ones. I exclusively use San Marzano tomatoes in this sauce.

San Marzano tomatoes are hailed as an extra flavorful tomato with the perfect balance of tomato flavor, sweetness, and acidity. If you're interested in learning more about these tomatoes, check out this article.

Garlic: I always opt for fresh garlic for the best possible flavor. If at all possible, use freshly minced garlic rather than pre-minced.

Basil: Just like the garlic, using fresh basil with give you the best and brightest flavors.

See recipe card below for full ingredient list and quantities.

Tip: This pasta recipe pairs well with my Kale Salad with Tahini Dressing.

Step by Step Instructions

4 pictures including: a picture of pasta sauce ingredients, chopping garlic, cooking sauce, and a finished bowl of pasta

This pomodoro sauce is quick and easy to make!

I like to start off my boiling the pasta water and cooking the pasta according to the package instructions. While you wait for the water to boil/pasta to cook, you can work on your sauce.

Wash and prep the ingredients according to the ingredient list.

Combine the olive oil, and garlic in a medium pot over medium/low heat for about 2 minutes, or until fragrant.

Tip: Be sure not to let the garlic burn! Keep a close eye on the garlic while it cooks. If it does burn, discard and start over. The burnt garlic will throw off the taste of the entire sauce.

Add the tomato pasta, San Marzano tomatoes, basil, salt, and stir. Continue to cook on medium/low heat for several minutes.

Use an immersion blender to blend until smooth and creamy. Alternatively, if you don't have an immersion blender, allow the sauce to cool significantly before transferring to a traditional blender. Vent the lid slightly and blend until smooth.

Return the sauce to the pot. Drain the pasta, and add to the pot of sauce. Toss the pasta in the sauce until well coated, let cool slightly, and enjoy!

A picture of sauce in a pan before blending and after blending

What is Penne Pomodoro?

Penne pomodoro is an Italian dish that combines delicious penne pasta with a simple pasta sauce.

It uses some of the most basic ingredients (tomatoes, basil, salt, garlic, etc.) and takes only about twenty minutes to make the entire dish.

The sauce is very similar to marinara sauce, but has a thicker consistency.

A bowl of penne pasta with pomodoro sauce garnished with a fork and a fresh sprig of green basil

Storage and Reheating

This is a great meal prep recipe and freezer meal.

The entire dish (pasta and sauce combined) can be stored in an air tight container in the fridge for up to five days.

You can reheat it either in the microwave or on the stovetop. If reheating on the stovetop, I recommend adding ¼ cup of water to the pot you're reheating it in.

The sauce can be stored in a jar in the freezer for up to three months and reheated for future use.

Penne pasta with red pomodoro sauce in a white bowl, garnished with bail.

Recipe Variations

Add Some Spice: To add a little kick to this simple pasta sauce, add ¼ teaspoon crushed red pepper flakes.

Make it Gluten Free: This entire recipe can easily be made gluten-free by opting for a gluten-free penne.

Make it Sweeter: You can add ¼ teaspoon sugar to the sauce as it cooks to cut through some of the acidity and make it sweeter.

Use a Different Pasta: Though the recipe and name calls for penne pasta, you can use any type of pasta that you have on hand.

Tip: San Marzano tomatoes already have great flavor and are typically less acidic than other types of tomatoes. If you prefer a sweeter sauce you can add an optional ¼ teaspoon sugar to sweeten things up.

Try some of my other pasta recipes next:

  • A white bowl filled with pasta covered in a lemon sauce.
    Lemon Pasta Sauce
  • Roasted Red Pepper Sauce
  • A round white bowl with mushroom pasta inside, garnished with fresh green herbs.
    Vegan Mushroom Pasta
  • A white bowl filled with creamy peanut butter noodles. They are garnished with green onions and white sesame seeds.
    Spicy Peanut Noodles
A bowl of pasta and tomato sauce with a fork inside the bowl and basil on top.

Penne Pomodoro

Kelsey Riley
This classic Italian dish is made using fresh and flavorful ingredients and is made in just twenty minutes!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Italian
Servings 2
Calories 267 kcal

Equipment

  • Immersion blender Can use a traditional blender, see notes below

Ingredients
  

  • 2 cups San Marzano tomatoes
  • 2 cloves garlic minced
  • ¼ cup basil chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil extra virgin
  • ¼ teaspoon salt
  • ¼ pound penne pasta

Instructions
 

  • Start by cooking the pasta according to package instructions.
  • Wash and prep ingredients according to ingredient list.
  • Combine the olive oil and garlic in a medium sauce pan and cook over medium/low heat for about two minutes or until the garlic becomes fragrant. Be careful not to let the garlic burn.
  • Add the tomatoes, tomato paste, basil, and salt to the pan. Stir and continue to cook for about 5 more minutes.
  • Remove from heat and use an immersion blender to blend the sauce until it becomes thick and smooth. See notes below if you do not have an immersion blender.
  • When the pasta is cooked, drain it and combine it in the pan with the sauce. Toss it until well coated in the sauce. Garnish with additional basil if desired. Allow to cool slightly before enjoying.

Notes

You can use peeled, whole, or diced tomatoes, just be sure that you are using San Marzano tomatoes. 
If you don't have an immersion blender: allow the sauce to cool almost completely, transfer it to a traditional blender, vent the lid slightly to allow any extra heat to escape. Blend and transfer back the sauce pan. 

Nutrition

Calories: 267kcalCarbohydrates: 40.6gProtein: 8.6gFat: 8.7gSaturated Fat: 1.3gSodium: 323mgFiber: 2.6gSugar: 5.7gCalcium: 40mgIron: 3mg
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

Food Safety Tips

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when cooking with a gas stove

See more guidelines at USDA.gov.

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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