Penne Pomodoro | A Classic Italian Pasta Recipe
A simple tomato sauce using fresh tomatoes and a few other simple ingredients to create a fresh and delicious sauce that uses summer’s bounty.
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Ahhhh summertime. Full of swimming, firefly catching, grilled foods, and delicious fresh produce. Like big, juicy, garden tomatoes! There’s just nothing like it. This penne pomodoro recipe is a great option to use those delicious bright red garden tomatoes and it’s fast and easy enough to make on busy weeknights. My whole family adores this recipe, even the ones who aren’t so crazy about pasta. The sauce is just that good!
History and Background of Pasta Pomodoro
Penne Pomodoro’s history and background are deeply rooted in the culinary traditions of Italy, with its origins tracing back to the introduction of tomatoes from the New World in the 16th century. The term “Pomodoro,” which is the Italian word for tomato, reflects the central ingredient of this beloved red sauce. Initially met with suspicion, tomatoes gradually gained acceptance and became a staple in Italian cuisine by the 18th century. Penne Pomodoro, combining pasta with the simple, fresh Pomodoro sauce made from whole tomatoes, emerged as a popular dish symbolizing the essence of Italian cooking. Over time, this dish has evolved, with traditional recipes emphasizing fresh, ripe tomatoes, garlic, basil, and olive oil. In contrast, modern variations may incorporate additional ingredients or techniques to suit contemporary tastes. Despite these changes, Penne Pomodoro remains a quintessential representation of Italian culinary values, celebrating the harmony of simple ingredients and the importance of tradition.
Ingredients
This sauce consists of basic ingredients, but make sure each one of them is of high quality. In this recipe, you can taste the difference!
- Essential ingredients
- Penne pasta
- Fresh tomatoes or canned whole San Marzano tomatoes – Fresh garden or farmer’s market tomatoes are really the best. If it’s not summer and those kinds of tomatoes aren’t available, go for the canned San Marzano tomatoes. Please don’t use a fresh tomato from the grocery store in January! It won’t be good.
- Extra Virgin Olive Oil – Make sure it’s good olive oil, you will taste the flavor in this dish.
- Fresh Garlic – Please I beg of you don’t use the jarred stuff in this recipe! It’s a featured ingredient which means the garlic cloves need to be fresh.
- Fresh Basil
- Salt and black pepper
- Optional ingredients
- Onions
- Parmesan cheese
- Red pepper flakes for a bit of heat
Preparation and Cooking Method
- Step-by-step guide to making Penne Pomodoro
- Bring a large pot of water to a boil on the stove.
- While the water heats up, finely chop the garlic cloves and set aside.
- Begin heating a large saucepan or pot over medium heat. Add in the 1/4 cup of olive oil.
- On the bottom of each of the tomatoes, cut an x
- Once the water begins to boil put the tomatoes in the boiling water and blanch for about 30 seconds. Remove the tomatoes and place on a plate to cool.
- Sautee the garlic in the saucepan with the olive oil. Stir occasionally so it doesn’t burn. Cook until it just starts to turn a little brown.
- While the garlic is cooking roughly chop the tomatoes. When the garlic begins to turn golden add in the tomatoes and all of the juice to the pan, be careful because it might splatter a little bit. Let this mixture simmer for about 5 minutes. Stir occasionally.
- While the tomatoes and garlic are cooking, salt the boiling water and add the pasta. Cook until the pasta is still very al dente( a little crunchy on the inside) about 5-7 minutes and drain. The cooking time may vary a bit, you have to taste the pasta to know when it’s done.
- Puree the tomato sauce with an immersion blender until it is mostly smooth with a few chunks. You can also carefully do this in a blender or food processor, but it will be hot. Place a dish towel around the lid of the blender so that you won’t get burned if any liquid comes out.
- Once the sauce is pureed, taste for salt and stir in the pasta. Let the pasta finish cooking in the sauce and soak up some of that flavor.
- Once the pasta is cooked – tear in the fresh basil leaves and stir.
- Serve immediately.
Here are some additional ingredients you could add on the side or with the pasta. But honestly, this dish is so good on its own!
- Grilled Chicken
- Shrimp
- Grilled Italian Sausage
- Add vegetables like spinach or zucchini
Serving Suggestions
- Side Dish Ideas
- Garlic bread
- Fresh salad
- Garnishes
- A few extra fresh basil leaves on top
- An extra drizzle of olive oil
Leftovers
Store any leftover pasta in an airtight container for up to 6 days. Just reheat for a few minutes in the microwave when you’re ready to serve.
Wine Pairings for Homemade Pomodoro Sauce
Penne Pomodoro, with its simple yet flavorful combination of fresh tomatoes, garlic, basil, and olive oil, pairs beautifully with a variety of wines that complement its light and vibrant profile. A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc offers a refreshing contrast to the acidity of the tomatoes, enhancing the dish’s freshness. For those preferring red wine, a light-bodied red such as Chianti or Barbera provides a harmonious match, with their bright acidity and subtle fruitiness complementing the Pomodoro sauce without overwhelming it. Rosé wines also work well, offering a versatile and balanced option that highlights the dish’s delicate flavors.
Cultural Significance of Penne Pomodoro in Italian Culture
Penne Pomodoro holds a cherished place in Italian culture, symbolizing the essence of simplicity and tradition in Italian cuisine. This classic dish, made with basic yet high-quality ingredients like fresh tomatoes, garlic, basil, and olive oil, epitomizes the Italian culinary philosophy of letting natural flavors shine. Its origins trace back to the southern regions of Italy, where tomatoes are abundant and form the cornerstone of many regional dishes. Penne Pomodoro is often enjoyed as a comforting family meal, embodying the Italian values of togetherness and sharing. It is a staple in Italian households, celebrated for its accessibility and the way it brings people together around the dinner table. Moreover, its straightforward preparation and reliance on fresh, local produce reflect the Italian commitment to seasonal eating and respect for the land.
Conclusion
- Recap of the recipe and its highlights
- Encouragement to try making Penne Pomodoro at home
- Invitation for readers to share their own experiences and variations
Penne Pomodoro | A Classic Italian Pasta Recipe
Ingredients
- 2 lbs fresh summer tomatoes If fresh tomatoes aren't available, use canned whole San Marzano tomatoes
- 4 large cloves fresh garlic
- 1/4 cup extra virgin olive oil
- 1 tsp of salt plus more if needed
- a pinch of black pepper
- 1/4 cup fresh basil leaves
- 1 Lb Penne Pasta
Instructions
- Bring a large pot of water to a boil on the stove.
- While the water heats up, finely chop the garlic cloves and set aside.
- Begin heating a large saucepan or pot over medium heat. Add in the 1/4 cup of olive oil.
- On the bottom of each of the tomatoes, cut an x
- Once the water begins to boil put the tomatoes in the boiling water and blanch for about 30 seconds. Remove the tomatoes and place on a plate to cool.
- Sautee the garlic in the saucepan with the olive oil. Stir occasionally so it doesn’t burn. Cook until it just starts to turn a little brown.
- While the garlic is cooking roughly chop the tomatoes. When the garlic begins to turn golden add in the tomatoes and all of the juice to the pan, be careful because it might splatter a little bit. Let this mixture simmer for about 5 minutes. Stir occasionally.
- While the tomatoes and garlic are cooking, salt the boiling water and add the pasta. Cook until the pasta is still very al dente( a little crunchy on the inside)about 5-7 minutes and drain.
- Puree the tomato sauce with an immersion blender until it is mostly smooth with a few chunks. You can also carefully do this in a blender, but it will be hot. Place a dish towel around the lid of the blender so that you won’t get burned if any liquid comes out.
- Once the sauce is pureed, taste for salt and stir in the pasta. Let the pasta finish cooking in the sauce and soak up some of that flavor.
- Once the pasta is cooked – tear in the fresh basil leaves and stir.
- Serve immediately.