Tomato Penne Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne pasta and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot.

Toss the hot drained pasta with 1 tablespoon extra-virgin olive oil to prevent sticking and keep warm while you finish the salad.

Prepare tomatoes: dice 3 cups ripe tomatoes and halve 1 cup cherry tomatoes. Place both in a large mixing bowl.

Add 1/4 cup very thinly sliced red onion and 1 cup chiffonade fresh basil to the tomatoes. Toss gently to combine.

Toast pine nuts

In a small dry skillet over medium-low heat, toast 1/4 cup pine nuts, stirring constantly, until fragrant and lightly golden, about 3–5 minutes. Watch carefully to avoid burning. Remove from heat and cool.

Grate 3/4 cup Parmesan cheese and set aside for mixing and garnish.

Make dressing

In a small bowl or jar combine 3 tablespoons balsamic vinegar, 6 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; add 1 teaspoon lemon juice if you prefer a brighter flavor.

Combine pasta and vegetables: Add the warm, oiled penne to the bowl with the tomatoes, basil, and onion. Pour about two-thirds of the dressing over the pasta mixture and toss gently to coat. Add reserved pasta cooking water, a tablespoon at a time, as needed to loosen and help the dressing adhere (use 2–4 tbs as needed).

Add cheese and nuts: Stir in 3/4 cup grated Parmesan and most of the toasted pine nuts, reserving a small amount for garnish. If using, add 1/4 teaspoon red pepper flakes for a touch of heat.

Adjust and rest: Taste and adjust salt, pepper, or vinegar as needed. Let the salad sit 10–15 minutes at room temperature to allow flavors to meld; toss once more before serving.

Serve: Transfer to a serving bowl, garnish with remaining pine nuts, extra Parmesan shavings, and a few whole basil leaves. Serve warm, at room temperature, or chilled.