Penne with Roma Tomatoes
Delight in the simplicity and vibrant flavors of Penne with Roma Tomatoes, a timeless Italian-inspired dish that celebrates the essence of fresh ingredients. Featuring al dente penne pasta tossed in a rich, homemade sauce of juicy Roma tomatoes, sautéed garlic, and fragrant basil, this recipe is the perfect balance of comforting and refreshing. Enhanced with a drizzle of extra virgin olive oil, a hint of crushed red pepper flakes, and a finishing touch of grated Parmesan cheese, every bite bursts with flavor. Ready in just 30 minutes, this one-pan pasta is ideal for weeknight dinners or casual gatherings. Serve it hot with a garnish of basil leaves for an elegant, restaurant-quality presentation. Keywords: penne pasta, Roma tomatoes recipe, quick Italian dinner, homemade tomato sauce, easy pasta dish.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 6 large Roma tomatoes
- 3 tablespoons extra virgin olive oil
- 4 large garlic cloves
- 12 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 50 grams grated Parmesan cheese
- 0.5 teaspoon crushed red pepper flakes
- 4 liters water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Add the penne pasta to the boiling water and cook according to the package instructions, usually 10-12 minutes, until al dente.
While the pasta cooks, dice the Roma tomatoes into small pieces, mince the garlic cloves, and finely chop half of the basil leaves. Set aside the remaining basil leaves for garnish.
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, being careful not to burn it.
Add the diced Roma tomatoes and a pinch of salt to the skillet. Cook for about 8 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.
Stir in the chopped basil leaves and the crushed red pepper flakes. Reduce the heat to low and let the sauce simmer for another 2-3 minutes.
Drain the cooked penne pasta and add it directly to the skillet with the tomato sauce. Toss to coat the pasta evenly in the sauce.
Season with ground black pepper and adjust salt to taste.
Divide the pasta among serving plates. Sprinkle grated Parmesan cheese on top and garnish with the reserved whole basil leaves.
Serve immediately and enjoy your Penne with Roma Tomatoes.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3373 mg | 147% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 17.7 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 922 mg | 71% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2688 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
