Cooking Tips
Classic Tomato Basil Penne Pasta
Tender penne in a rich tomato sauce with fresh garlic, juicy tomatoes and basil — a simple, comforting Italian classic.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Some dishes do not need reinvention. This one is garlic softened in olive oil, tomatoes simmered until they collapse into a sauce, and penne folded through it with fresh basil torn in at the end. A spoonful of pasta water brings it together, and Parmesan is optional but rarely refused. It is the kind of dinner that tastes like it took longer than it did.
Ingredients
300 g penne pasta
400 g canned diced tomatoes
2 medium ripe tomatoes, chopped
1 small onion, finely chopped
4 garlic cloves, minced
3 tbsp olive oil
2 tbsp tomato paste
½ cup tomato sauce
½ cup reserved pasta water
1 tsp Italian seasoning
1 tsp dried oregano
½ tsp dried basil
½ tsp red chili flakes (optional)
½ tsp freshly ground black pepper
1 tsp salt, or to taste
1 tsp sugar (optional, to balance acidity)
¼ cup fresh basil leaves
2 tbsp fresh parsley, finely chopped
2 tbsp grated Parmesan cheese (optional)
Method
1. Boil the penne in salted water until just al dente. Reserve ½ cup of pasta water before draining.
2. Heat the olive oil in a large pan over medium heat. Cook the onion until soft, about 4 minutes, then add the garlic for 30 seconds.
3. Stir in the tomato paste and cook for 1 minute, then add the canned and fresh tomatoes, tomato sauce, Italian seasoning, oregano, dried basil, chili flakes, salt and pepper.
4. Simmer for 12–15 minutes, crushing the tomatoes with a spoon, until the sauce thickens. Add the sugar if the tomatoes taste sharp.
5. Add the drained penne with a splash of pasta water and toss for 1–2 minutes until the sauce coats the pasta.
6. Tear in the fresh basil and parsley, serve immediately, and top with Parmesan if using.
Cooking Tips
Add the fresh basil at the very end — cooking it dulls the flavor that makes the dish.
Simmering the sauce for the full 15 minutes matters; a rushed tomato sauce tastes raw and acidic.
Salt the pasta water generously — it is the only chance to season the pasta itself.
Frequently asked questions
Can I use only canned tomatoes?
Yes — use 600 g canned in total; the sauce will be slightly smoother and just as good.
How do I stop the sauce being too acidic?
A longer simmer helps most, and a pinch of sugar (already in the recipe) rounds off sharp tomatoes without sweetening the sauce.