Our simple Penne Pomodoro is an ideal weeknight dinner: family-friendly, elegant enough for guests, and ready in well under an hour. Fresh tomatoes, garlic, and basil make a bright, classic sauce, and a ball of burrata added at the end transforms the dish into something creamy and irresistible.
Penne Pomodoro Recipe
Pomodoro is a straightforward Italian tomato sauce that highlights the fresh, bright taste of tomatoes. Traditionally made with tomatoes, garlic, olive oil and basil, pomodoro keeps the flavor clean and vibrant. This penne pomodoro version is quick to prepare, relying on simple pantry staples plus fresh herbs and a finishing touch of burrata for richness.
This recipe is designed to be both approachable and flavorful. Cook the penne until al dente, prepare a tomato-forward sauce with tomato paste and puréed tomatoes to deepen flavor, then finish with fresh basil, chopped parsley, and grated Parmesan. Toss the pasta in the sauce and serve with whole burrata or torn fresh mozzarella if you prefer a lighter finish.
Season the sauce with salt, black pepper and a drizzle of olive oil. The result is a versatile vegetarian main that’s high in fiber, low in saturated fat, and full of satisfying flavor. Serve it as a main course with a green salad, or alongside grilled vegetables or a protein of your choice.
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Recipe Shopping List
Here are the items you’ll want to have on hand. Refer to the ingredient list below for exact quantities.
- Penne pasta
- Extra-virgin olive oil
- Garlic
- Tomato paste
- Dried oregano
- Red pepper flakes (optional)
- Salt and black pepper
- Puréed tomatoes (canned)
- Fresh parsley
- Fresh basil
- Parmesan cheese
- Burrata (or fresh mozzarella)
How To Make This Recipe
This overview gives you a clear sense of the steps. For best results, follow the detailed instructions and tips below.
- Cook the pasta. Use plenty of well-salted water and cook penne to al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Build the sauce. Warm olive oil in a skillet, sauté minced garlic briefly, then add tomato paste, oregano, red pepper flakes, salt and pepper. Stir to bloom the paste and aromatics, then add puréed tomatoes and simmer for 5–8 minutes to concentrate flavor.
- Finish with herbs and cheese. Stir in chopped parsley, torn or chopped basil, and grated Parmesan for depth and freshness.
- Toss and adjust. Combine cooked penne with the sauce, adding a few tablespoons of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Serve warm. Top each serving with burrata or fresh mozzarella, extra grated Parmesan, and a few basil leaves for garnish.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If the burrata has already been added, keep the burrata separate and add it fresh when reheating.
Reheat gently in the microwave or on the stovetop. Add a splash of water or a bit of olive oil when reheating to revive the sauce and prevent the pasta from drying out.
Yes. Fresh mozzarella works well, as does torn ricotta for a lighter creaminess. Crumbled feta can be used for a tangy twist, though it changes the flavor profile.
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Penne Pomodoro
This classic penne pomodoro balances bright tomato flavor with aromatic garlic and fresh herbs. Topped with creamy burrata, it’s an effortless dish that feels special.
5 minutes
30 minutes
35 minutes
Ingredients
- 1 pound penne pasta, cooked al dente
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon red pepper flakes (optional)
- 1⁄2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 (14.5 oz) can puréed tomatoes
- 2 tablespoons fresh parsley, finely chopped
- 1⁄4 cup fresh basil, finely chopped
- 1⁄4 cup grated Parmesan cheese
- Burrata for topping
Instructions
- Bring a large pot of water to a boil and generously salt it. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant but not browned.
- Stir in the tomato paste, dried oregano, red pepper flakes, salt, and pepper. Cook for about 1 minute to deepen the tomato paste flavor.
- Add the puréed tomatoes, stir well, and bring the sauce to a gentle simmer. Let it cook 5–8 minutes to thicken slightly, then stir in the parsley, basil, and Parmesan.
- Add the drained pasta to the skillet and toss to coat with the sauce. If the sauce seems too thick, add a few tablespoons of reserved pasta water until it reaches the desired consistency.
- Serve immediately with torn burrata or fresh mozzarella on top, extra grated Parmesan, and a few basil leaves for garnish.
Notes
- Salting the pasta water generously is essential — it seasons the pasta from the inside out.
- Parsley is optional; you can use extra basil instead for a more pronounced herb flavor.
- Adjust red pepper flakes to your preferred heat level, or omit them for a milder dish.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving (estimate):
Calories: 321
Total Fat: 11g
Saturated Fat: 3g
Cholesterol: 11mg
Sodium: 435mg
Carbohydrates: 44g
Fiber: 4g
Sugar: 4g
Protein: 12g
Nutrition data is an estimate and will vary based on ingredients and portion sizes.
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