Our easy Penne Pomodoro Recipe is perfect to make for a weeknight dinner, is kid-friendly, but tasty enough for company too. You can whip this up in well under an hour, and the fresh burrata makes it creamy, cheesy, and incredible.
Penne Pomodoro Recipe
Pomodoro sauce is a type of tomato-based sauce that is typically used in Italian cuisine. It is made from tomatoes, garlic, and basil, and is commonly used to dress pasta dishes. The origins of the name “pomodoro” are believed to come from the Italian word for “tomato,” which is “pomodoro.”
This Penne Pomodoro recipe is easy to make and is a great option for a quick and satisfying meal. The dish is made by cooking penne pasta and serving it with a simple tomato sauce made from fresh tomatoes, garlic, and basil. We dressed it up with some additional herbs and seasonings
The dish is typically seasoned with salt, pepper and olive oil. This dish is a classic and it’s a great way to show off the flavor of fresh tomatoes. It is also a vegetarian dish that is high in fiber, low in fat, and packed with nutrients. Additionally, it is a versatile dish that can be served as a main course or as a side dish.
You need more PASTA in your life.
Penne Pomodoro Pasta shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- penne pasta
- olive oil
- tomato paste
- dried oregano
- red pepper flakes
- salt & pepper
- puréed tomatoes
- fresh parsley
- fresh basil
- parmesan cheese
Try our Creamy Shrimp Alfredo too!
How to make Penne Pomodoro Pasta
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Cook your pasta
Well-salted water isn’t optional. Don’t overcook the pasta or you’ll be frowned upon by 10,000 Italian grandmas. Reserve 1/2 cup of the pasta water.
Make that sauce
Heat the olive oil. Saute the garlic. Toss in the tomato paste, oregano, red pepper, salt and pepper. Cook some more. Add the tomatoes and simmer 5-8 minutes. Add the fresh herbs and parmesan cheese.
The pasta and the sauce, that is. Add a few tablespoons of the pasta water too, for good measure.
Serve hot and top with more parmesan and the fresh burrata.
Penne Pomodoro FAQ
What’s the best way to store leftovers?
Toss these leftovers into a covered plastic container, or even in a sealable baggie.
How should you reheat leftovers?
It is pasta, so the microwave works really well for reheating. Just don’t overdo it!
Are there any substitutions for the burrata?
You can use fresh mozzarella if you’d prefer, or even mix in some crumbled feta if you’re feeling adventurous. You do you!
Try our Spicy Shrimp Marinara Recipe
More great pasta recipes to love!
- Buffalo Chicken Mac and Cheese
- Grilled Nashville Hot Chicken Mac and Cheese
- Smoked Bacon Ranch Mac and Cheese
- Traeger Smoked Mac and Cheese
- Homemade Hamburger Helper
- Traeger Lasagna
- Creamy Mushroom Pasta
- Bison Bolognese
- One-Pot Parmesan Noodles with Asparagus
- Browned Butter Mizithra Pasta
- One-Pot Creamy Noodles
- Greek Pasta Salad
- Smoked Meatball Rigatoni
- Tuna Pasta Salad
- Easy Shrimp Scampi Pasta
- Hamburger Steaks with Onion Gravy
This classic penne pomodoro recipe has everything you want in a pasta dish and more! Served with some creamy fresh burrata to top it off and really make it special.
- 1 pound penne pasta, al dente
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 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
- Cook pasta according to package directions in well-salted water, until al dente. Reserve 1/2 cup of the pasta water for later.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30-60 seconds, until fragrant.
- Add tomato paste, dried oregano, red pepper flakes, salt, and pepper. Stir well and continue cooking for 1 minute.
- Add in pureed tomatoes, stir well and bring to a simmer. Simmer for 5-8 minutes and then stir in the parsley, basil, and parmesan.
- Add pasta to the sauce and toss to coat. Add a few tablespoons of pasta water (if needed) to loosen up the sauce.
- Serve warm with burrata and some more freshly grated parmesan along with more fresh basil.
- It’s important to properly salt the pasta water to make sure this pasta is well seasoned.
- Parsley is optional - can sub with more fresh basil.
- Red pepper flakes optional.
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Amount Per Serving: Calories: 321Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 435mgCarbohydrates: 44gFiber: 4gSugar: 4gProtein: 12g
Nutrition data provided here is only an estimate.