Penne Pomodoro Recipe

Bring water to a rolling boil

Pour 4 liters of water into a large pot and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Cook penne

Add 12 oz penne to the boiling salted water and cook uncovered, stirring occasionally, until al dente (check package for time, typically 10–12 minutes). Reserve 1 cup (240 ml) of the pasta cooking water before draining.

Drain the pasta in a colander and set aside while you finish the sauce. Do not rinse.

Sweat aromatics

In a wide sauté pan or shallow saucepan, heat 3 tablespoons extra-virgin olive oil over medium heat until shimmering but not smoking. Add 4 thinly sliced garlic cloves and 1 finely minced small shallot. Cook, stirring frequently, 2–3 minutes until fragrant and slightly softened but not browned.

Add concentrated tomato flavor

Stir in 1 tablespoon tomato paste and cook 30–45 seconds, stirring, to caramelize slightly and remove raw edge.

Add tomatoes and seasonings

Pour in the 28 oz crushed San Marzano tomatoes (or hand-crushed whole peeled tomatoes). Add 1 teaspoon granulated sugar, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and let it cook, uncovered, 12–15 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will meld. Taste and add up to 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, adjusting to taste.

Finish with basil and butter

Turn off the heat, stir in 12 torn basil leaves and 2 tablespoons cold cubed unsalted butter, whisking or stirring until butter melts into the sauce to give it a glossy, slightly richer texture.

Combine pasta and sauce

Return the drained penne to the pot or into the skillet with the sauce over low heat. Add 1/2 cup of the reserved pasta cooking water and toss to combine. If the sauce seems too thick, add additional reserved water, 1–2 tablespoons at a time, until it clings to the pasta evenly.

Emulsify and adjust

Cook together for 1–2 minutes, tossing so the sauce reduces slightly and coats the pasta. Taste and adjust seasoning with salt and pepper if needed.

Plate and garnish

Divide the penne pomodoro among 4 warmed plates or bowls (serves 4). Top each portion with a generous sprinkle of 1 cup grated Parmigiano-Reggiano total (about 1/4 cup per serving), a few extra basil leaves, and a small drizzle (~1 teaspoon) of olive oil. Serve immediately.