San Marzano Penne Recipe

Boil water and cook penne

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb penne rigate and cook until very al dente — about 1–2 minutes less than package directions (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water and then drain the pasta. Do not rinse.

Prep tomatoes

Pour the 28 oz canned San Marzano tomatoes into a bowl and crush them by hand or crush directly in the can with a spoon until mostly broken up but still slightly chunky. Set aside.

Sweat aromatics

In a large sauté pan or shallow saucepan over medium heat, warm 2 tablespoons extra-virgin olive oil. Add the finely diced medium onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds — do not let it brown.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen the flavor. Add the crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1 teaspoon crushed red pepper flakes, and the optional 1 teaspoon sugar. Bring sauce to a gentle simmer, reduce heat to low, and simmer, uncovered, 12–15 minutes to meld flavors and thicken slightly. If the sauce becomes too thick, add up to 1/2 cup water or some reserved pasta water to reach a saucy consistency.

Season and finish with basil

Season sauce with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, taste and adjust. Stir in 1 cup chopped fresh basil and simmer 1–2 more minutes to wilt the basil and release aromatics.

Combine pasta and sauce

Add the drained penne directly into the sauce pan over low heat. Add 2 tablespoons unsalted butter and 1/2 cup reserved pasta water (add more as needed). Toss continuously with tongs or a pasta spoon for 1–2 minutes until pasta is evenly coated and the sauce clings to the penne. If the sauce seems dry, add additional spoonfuls of reserved pasta water to achieve a silky emulsion.

Cheese & plating

Remove pan from heat and stir in 3/4 cup finely grated Pecorino Romano or Parmigiano-Reggiano until melted into the sauce. Taste and adjust seasoning with extra salt or pepper if necessary. Divide among 4 warm bowls.

Garnish and serve

Top each portion with torn fresh basil leaves, drizzle with 1 teaspoon extra-virgin olive oil total (divide among plates), and sprinkle additional grated cheese to taste. Serve immediately.