Penne Pasta with Tomato and Basil
A vibrant and simple dish featuring al dente penne, tossed in a light tomato sauce infused with garlic and fresh basil. This simple dish beautifully balances freshness, acidity, and subtle umami. Additional items, such as olives, capers and anchovy can be added for variation.
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Print PinServings: 4 Servings
Calories: 444kcal
Cost: £5.00
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Large Pot
- 1 Colander
- Wooden Spoon
Ingredients
- 320 g Penne dried 11 oz
- 2 tbsp Olive Oil, extra virgin 2 tbsp
- 3 each Garlic Cloves, finely sliced 3 large
- 400 g Peeled Italian Tomatoes, tinned or fresh 14 oz tin
- 1 each Bay Leaf
- ½ tsp Caster Sugar, to balance acidity ½ tsp
- Salt to taste to taste
- Black Pepper freshly ground to taste
- 20 g Fresh Basil Leaves, torn by hand ¾ cup
- 30 g Parmigiano Reggiano, grated plus extra to serve (1 oz)
Optional Authentic Enhancement
- 1 tbsp Unsalted Butter for finishing the sauce 1 tbsp
Instructions
- Bring a large pot of well-salted water to a rolling boil and cook the penne until just al dente according to packet instructions.
- Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
- Add the sliced garlic and gently cook until fragrant and pale golden—do not allow to brown.
- Pour in the crushed tomatoes, season with sugar, salt, and black pepper, and simmer gently, uncovered for 15–20 minutes until the sauce thickens and begins to concentrate in flavour
- Adjust the seasoning to taste.
- Drain the penne, reserving a cup of pasta water.
- Toss the drained penne directly in the sauce, with the butter if using, adding a splash of pasta water if needed to help the sauce coat evenly.
- Adjust the seasoning to taste and stir in the grated Parmigiano Reggiano and the remaining basil just before serving.
Presentation
- Divide the penne among warm bowls.
- Garnish with extra basil leaves and a generous sprinkle of freshly grated Parmigiano Reggiano.
- Finish each portion with a drizzle of good quality olive oil and a crack of black pepper.
Notes
Pro Tips for Authenticity
• Use high-quality tinned San Marzano tomatoes and crush them by hand for better texture and control. • Other herbs can be used, according to your preference. • Traditionally, the garlic is kept pale to preserve its fresh aromatics, but I quite like the background flavour when it is browned slightly. • A little squeeze of lemon juice can help make the flavours sing.
• Use high-quality tinned San Marzano tomatoes and crush them by hand for better texture and control. • Other herbs can be used, according to your preference. • Traditionally, the garlic is kept pale to preserve its fresh aromatics, but I quite like the background flavour when it is browned slightly. • A little squeeze of lemon juice can help make the flavours sing.
Nutrition
Calories: 444kcal | Carbohydrates: 67g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 369mg | Potassium: 412mg | Fiber: 4g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 3mg
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