Quick and Easy Penne Pomodoro

Simple Ingredients for Pomodoro Sauce

You only need a handful of basic ingredients to make a really good pomodoro sauce, so each one matters here.

• Penne pasta – Penne is perfect for this sauce because the ridges catch all that silky tomato mixture and the hollow center holds onto the sauce in every bite.
• Whole peeled tomatoes – Whole peeled tomatoes give this sauce the best texture and freshest tomato flavor. I like using San Marzano tomatoes when I can because they tend to be sweeter and less acidic, but any good-quality canned whole tomatoes will work.
• Garlic – Garlic gives the sauce its savory base. Cook it just until fragrant and lightly golden so it adds flavor without turning bitter.
• Olive oil – A good extra virgin olive oil adds richness right from the start and helps carry the garlic and basil flavor through the sauce.
• Fresh basil – Fresh basil gives pomodoro sauce its signature brightness. It makes the whole dish taste lighter and fresher than a heavier red sauce.
• Butter – A little butter at the end softens the acidity of the tomatoes and gives the sauce a smoother, more velvety finish.
• Parmesan cheese – Freshly grated parmesan adds saltiness and depth. It also helps bring the sauce and pasta together into a more cohesive dish.
• Crushed red pepper flakes, optional – Add these if you want a little heat. They are an easy way to make the sauce more lively without changing the overall flavor too much.

For the full ingredient list and instructions, see the recipe card below.

How to Make Penne Pomodoro

1. Start by cooking the penne in well-salted water until just al dente. Before draining, save a little pasta water so you can loosen the sauce later if needed.
2. While the pasta cooks, warm the olive oil in a large skillet and cook the garlic just until fragrant and lightly golden. Be careful not to brown it too much, or the sauce can take on a bitter taste.
3. Add the tomatoes and break them up with a spoon as they cook. Let the sauce simmer until it thickens slightly and smells sweeter and more concentrated. Stir in the basil and season to taste.
4. Once the pasta is cooked, toss it directly into the sauce. Add a splash of pasta water if needed until the sauce lightly coats the noodles instead of sitting underneath them in the pan.
5. Finish with butter and parmesan, stirring until the sauce looks glossy and clings to the pasta. Serve right away with extra parmesan and basil on top.

If you want a smooth sauce with no chunky tomato pieces, you can puree the sauce using an immersion blender.

Best Tomatoes to Use for Pomodoro Sauce

The tomatoes make the biggest difference in a simple recipe like this. Since pomodoro sauce has a lighter, brighter tomato flavor than a long-simmered red sauce, I like using whole peeled tomatoes for the best texture and freshest taste.

San Marzano tomatoes are my first choice because they are naturally sweeter and usually less acidic, which helps the sauce taste balanced without needing much else. If you only have regular whole peeled tomatoes, the recipe will still work well — just let the sauce simmer a little longer to concentrate the flavor.

You can also use crushed tomatoes if needed, but the final sauce will be smoother and a little less rustic. For the best penne pomodoro, whole tomatoes give you that classic texture that feels homemade and fresh.