Pennette Recipe

Boil pasta

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add the 1.5 tablespoons kosher salt. Add 12 oz pennette and cook according to package instructions until al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the cooking water, then drain the pasta and set aside briefly.

Sweat aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a wide skillet or saucepan over medium heat. Add 1/2 cup finely diced onion and sauté until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds, taking care not to brown the garlic.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning.

Finish sauce and combine

Increase heat to low–medium. Add the drained pennette to the skillet with the marinara. Add 1 tablespoon unsalted butter and 1/2 cup reserved pasta water a little at a time as needed to create a glossy emulsion and loosen the sauce. Toss or gently stir for 1–2 minutes so the pasta absorbs the sauce and the butter mellows acidity.

Add basil and cheese

Turn off the heat, stir in 1/4 cup torn fresh basil leaves and 3/4 cup freshly grated Parmesan. Toss until well combined. If the sauce is too thick, add up to 2 additional tablespoons of reserved pasta water to reach desired consistency.

Serve

Portion the pennette into warmed bowls or plates. Finish with extra grated Parmesan to taste and a few torn basil leaves on top. Serve immediately.