Penne Marinara Recipe

Bring water to a boil

Place 4 quarts of water in a large pot over high heat. Add 2 tablespoons kosher salt and bring to a rolling boil.

Cook penne

Add 12 oz penne to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta well.

If desired, toss drained pasta with 1 teaspoon extra-virgin olive oil to prevent sticking while finishing with the sauce.

Sauté aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a wide sauté pan or saucepan over medium heat. Add 1 cup finely diced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Develop tomato flavor

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly—this deepens the sauce flavor.

Add tomatoes and season

Pour in one 28-oz can of whole peeled tomatoes (including juices). Using a wooden spoon or spatula, break the tomatoes up in the pan to your desired texture (leave some chunks for a rustic sauce or crush more for smoother). Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (optional), 1.5 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low and cook, uncovered, stirring occasionally, until the sauce thickens and flavors meld, about 15–20 minutes. Taste and adjust seasoning—add a pinch more salt, sugar, or pepper if needed.

Finish with basil

Just before combining with pasta, stir in 6 torn fresh basil leaves to brighten the sauce.

Adjust consistency

If the sauce is thicker than you like, stir in up to 1/2 cup of the reserved pasta cooking water a few tablespoons at a time until you reach the desired consistency. Reserve any remaining water.

Combine pasta and sauce

Add the drained penne to the sauce in the pan. Toss over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add additional reserved pasta water a tablespoon at a time to loosen the sauce and help it cling to the pasta.

Plate and garnish

Divide the penne marinara among 4 plates or bowls. Sprinkle each serving with grated Parmesan cheese and an extra pinch of red pepper flakes if desired. Drizzle a little extra-virgin olive oil over each serving for shine and richness.