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Pasta pomodoro in a large round casserole dish with basil leaves.

Penne Pomodoro

In this Penne Pomodoro, al dente penne pasta is coated in a homemade tomato and basil sauce for a quick and easy meal everyone will love.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Pasta, Vegetarian
Servings 6 servings


  • 16 ounces penne pasta
  • 3 tablespoons extra virgin olive oil
  • cup sweet onion finely diced
  • 2 cloves garlic finely minced
  • 28 ounces crushed San Marzano-style tomatoes
  • 8-10 basil leaves thinly sliced
  • 1 teaspoon sea salt plus more for the pasta water


  • Bring a large pot of salted water to a boil.
  • Meanwhile, add the olive oil, onion, and garlic to a large pan. Turn on the heat to medium. Sauté the onions and garlic until they are softened, about 5 to 7 minutes.
  • Add the crushed tomatoes and stir until well combined.
  • Reduce the heat to medium-low and simmer for 15 minutes.
  • While the sauce is simmering, boil the pasta according to the package directions. When there is about 1 minute of cook time remaining, scoop out ½ cup of the pasta water and set it aside. Drain the pasta.
  • Turn the heat off the sauce and stir in the basil and salt.
  • Add the pasta and toss to coat. If the sauce became too thick while simmering, add some of the reserved pasta water. (see note)


  1. The sauce should be "saucy" but not runny. Add a splash at a time until the sauce is a nice consistency.


Serving: 1servingCalories: 401kcalCarbohydrates: 70gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 572mgPotassium: 711mgFiber: 7gSugar: 8gVitamin A: 324IUVitamin C: 13mgCalcium: 184mgIron: 8mg
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