Penne Alla Bacco Recipe
penne pasta, fresh spinach and cut tomatoes tossed in garlic, olive oil and light tomato sauce
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Ingredients
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Pasta
Sauce & Vegetables
Finishing & Seasoning
Method
Pasta
- 1
Boil pasta
Bring 3 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 400 g penne and cook according to package instructions until just al dente (usually 10–12 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.
Sauce & Vegetables
- 2
- 3
Build the tomato base
Stir in 1 tablespoon tomato paste (if using) and cook 30 seconds. Add 400 g crushed tomatoes (or passata) and 1 teaspoon dried oregano. Bring to a gentle simmer and cook 5–7 minutes to blend flavors. If the sauce tastes too acidic, stir in 1 teaspoon granulated sugar.
- 4
Add fresh tomatoes and season
Add the 250 g halved cherry tomatoes (or diced Roma tomatoes) and 1 teaspoon red pepper flakes. Simmer another 4–5 minutes until the fresh tomatoes begin to soften but still hold some shape. Taste and season with about 1 teaspoon salt and freshly ground black pepper to taste (about 1 teaspoon).
- 5
Wilt spinach
Add the 150 g chopped fresh spinach to the skillet and toss into the sauce, cooking 1–2 minutes until wilted but still bright green.
- 6
Adjust sauce consistency
If the sauce is too thick or you want it to cling more to the pasta, add reserved pasta water a few tablespoons at a time (start with 1/4 cup / 60 ml) until you reach a silky, saucy consistency.
Finish & Serve
- 7
Combine pasta and sauce
Add the drained penne directly to the skillet with the sauce. Toss gently over medium heat for 1–2 minutes so the pasta finishes cooking and absorbs flavors. If needed, add a splash more reserved pasta water to loosen the sauce so it evenly coats the pasta.
- 8
Add basil and cheese
Turn off the heat. Stir in torn basil leaves and about 2/3 of the grated Parmesan (reserve the rest for serving). Drizzle 1 teaspoon extra-virgin olive oil over the top and toss to combine.
- 9
Serve
Portion the penne into bowls or onto plates. Finish each serving with a sprinkle of remaining grated Parmesan and a crack of fresh black pepper. Serve immediately.