San Marzano Penne Recipe

Boil pasta

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz penne 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 penne and set aside.

Sauté aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a 12-inch sauté pan or medium saucepan over medium heat. Add 1 cup finely diced yellow onion and cook, stirring, until softened and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to remove rawness. Crush 28 oz whole peeled San Marzano tomatoes by hand or with a wooden spoon into the pan (or pulse briefly in a blender before adding for a smoother sauce). Add 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 teaspoon cracked black pepper and 1 teaspoon salt. Bring to a gentle simmer over medium-low heat.

Simmer and adjust

Reduce heat to low and simmer the sauce uncovered for 12–15 minutes, stirring occasionally, until it thickens slightly and flavors meld. If the sauce becomes too thick, stir in up to 2 tablespoons reserved water to reach desired consistency. Taste and adjust seasoning with additional salt or pepper as needed.

Add sun-dried tomatoes

Stir in 3 oz oil-packed sun-dried tomatoes (drained and julienned) into the simmering San Marzano sauce and cook 2–3 minutes to allow their flavor to infuse.

Combine pasta and sauce

Add the drained penne directly to the sauce pan over low heat. Toss gently to coat. If the sauce seems tight, add 3–4 tablespoons reserved pasta water a little at a time until the sauce clings to the pasta. Continue tossing 1–2 minutes so the pasta finishes cooking and absorbs sauce flavors.

Finish with basil oil and cheese

Remove pan from heat. Drizzle 2 tablespoons basil oil over the pasta and fold in 1 cup grated Parmesan (reserve a little for serving) until melted and well combined. Stir in half of the torn fresh basil leaves to release aroma. Sprinkle 1 teaspoon red pepper flakes and adjust to taste.

Plate and garnish

Divide the San Marzano Penne among 4 warm plates or bowls. Garnish each portion with remaining torn basil leaves and a light extra drizzle of basil oil if desired. Serve immediately with additional grated cheese on the side.