Name: Quick Penne Pomodoro with Fresh Basil Recipe
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Italian
Ingredients: 4 cups penne pasta (400g/14oz); 1-2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1.5 cups pureed tomatoes, passata (350g); 1 tablespoon tomato paste (tomato purée UK); 1 tablespoon fresh parsley; 1 tablespoon fresh basil, plus extra for garnish; 1 teaspoon dried oregano; Freshly grated parmesan (optional)

If you’re craving a super quick and flavorful Italian dinner, you’re going to love this Quick Penne Pomodoro with Fresh Basil Recipe. It’s the kind of dish I come back to time and again when I want something simple, comforting, and bursting with fresh tomato goodness — all ready in about 10 minutes. Trust me, once you try this, you’ll understand why it’s such a kitchen winner and a family favorite around here.

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Why You’ll Love This Recipe

Speedy and Simple: This recipe comes together in just 10 minutes — perfect for busy nights when you want something delicious without the fuss.
Fresh Flavors: Using fresh basil and herbs really lifts the classic tomato sauce to a bright, vibrant level.
Family Approved: My family goes crazy for this; even picky eaters don’t argue with a bowl of penne pomodoro.
Minimal Ingredients: Simple pantry staples and fresh herbs mean you don’t have to run to a specialty store.

A bowl of penne pasta with three visible layers: a base of bright orange-red tomato sauce coating the penne pieces, scattered fresh green basil leaves on top adding a fresh look, and a light dusting of shredded white cheese sprinkled evenly over the dish. The pasta is served in a round light gray bowl placed on a soft mauve cloth, sitting on a rustic wooden table with a slightly blurred plate with fries in the background. Photo taken with an iphone --ar 2:3 --v 7 - Penne Pomodoro with Fresh Basil, Quick Penne Pasta Tomato, Easy Italian Penne Dinner, 10-Minute Penne Pomodoro, Fresh Basil Pasta Recipe

Ingredients You’ll Need

Each ingredient here plays a role in creating that perfect balance of tangy, fresh, and herbaceous flavors. When I shop for these, I always reach for the freshest basil I can find — it really makes all the difference.

Flat lay of a mound of uncooked yellow penne pasta, two whole garlic cloves with smooth white skins, a small white ceramic bowl filled with bright red pureed tomatoes, a small white ceramic bowl containing deep red thick tomato paste, a few sprigs of fresh bright green parsley, a few sprigs of fresh vibrant green basil leaves, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of dried oregano leaves, and a small heap of finely grated pale yellow parmesan cheese all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Penne Pomodoro with Fresh Basil, Quick Penne Pasta Tomato, Easy Italian Penne Dinner, 10-Minute Penne Pomodoro, Fresh Basil Pasta Recipe

Penne Pasta: Regular or whole wheat penne works great; penne holds the sauce beautifully in its tubes.
Olive Oil: Use good quality extra virgin olive oil for the most flavor.
Garlic: Freshly chopped garlic ensures the sauce has that classic punch.
Pureed Tomatoes (Passata): Smooth and ready to go, passata makes the sauce silky and rich.
Tomato Paste: Adds depth and intensity to the tomato base.
Fresh Parsley: Adds a subtle earthiness that complements the basil perfectly.
Fresh Basil: The star herb — fresh leaves give that iconic Pomodoro brightness.
Dried Oregano: A little sprinkle boosts the Italian aroma.
Freshly Grated Parmesan: For that melty, nutty topping that I absolutely can’t skip.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this classic, but sometimes I switch it up based on what’s in my fridge or who I’m cooking for. These little tweaks can make the dish fit your mood perfectly.

Add Protein: Throw in some grilled chicken or sautéed shrimp to turn it into a hearty meal — my go-to when I want something more filling.
Spice it Up: A pinch of red pepper flakes adds a lovely heat kick that wakes up the sauce nicely.
Veggie Boost: Whenever I have fresh cherry tomatoes or zucchini, I toss them in for extra texture and sweetness.
Dairy-Free: Skip the parmesan and use nutritional yeast or just fresh basil – still delicious for dairy-free diets.

How to Make Quick Penne Pomodoro with Fresh Basil Recipe

Step 1: Boil the Pasta to Perfection

Start by bringing a large pot of salted water to a boil; the salt is key to seasoning the pasta from the inside out. Cook your penne until al dente — usually 8 to 10 minutes. I always set a timer and taste-test a piece a minute or two before it’s done; nobody likes mushy penne!

Step 2: Create the Aromatic Base

While the pasta cooks, heat olive oil in a skillet over medium heat. Toss in your finely chopped garlic along with the dried oregano, fresh parsley, and a good handful of fresh basil. Sauté gently until the garlic smells absolutely heavenly—about 1 to 2 minutes. Don’t let the garlic brown or it can turn bitter, which I learned the hard way once!

Step 3: Simmer Your Tomato Sauce

Pour in the passata and tomato paste, stirring well to meld all those flavors. Let the sauce simmer gently, giving it about 8 minutes to thicken slightly and intensify. At this point, the kitchen smells so inviting you might find yourself hovering by the stove—it’s a great time to set the table.

Step 4: Combine and Finish with Fresh Basil

Reserve a cup of the pasta cooking water before draining your penne. Add the drained penne directly into the sauce pan, then toss everything together. Add a splash of that reserved pasta water to help marry the pasta and sauce into a beautifully glossy finish. Finally, stir in more fresh chopped basil for that bright, garden-fresh flavor burst just before serving.

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Pro Tips for Making Quick Penne Pomodoro with Fresh Basil Recipe

Timing the Pasta: Always start boiling the pasta first as the sauce only takes about 10 minutes; this keeps everything piping hot and fresh.
Don’t Overcook Garlic: I learned that garlic burns fast — cook it low and slow just until fragrant to avoid bitterness.
Reserve Pasta Water: This simple trick helps emulsify the sauce, making it silky and smooth instead of watery.
Fresh Basil Finale: Adding basil right at the end retains its vibrant flavor and color — this step makes the dish pop.

How to Serve Quick Penne Pomodoro with Fresh Basil Recipe

A white bowl filled with red penne pasta coated in tomato sauce. The pasta is layered with small green basil leaves scattered on top. A woman's hand holds a silver fork lifting a bite of pasta with a piece of sun-dried tomato and some grated cheese visible on top. The background is a white marbled surface with a soft pink cloth near the bowl, creating a cozy setting. photo taken with an iphone --ar 2:3 --v 7 - Penne Pomodoro with Fresh Basil, Quick Penne Pasta Tomato, Easy Italian Penne Dinner, 10-Minute Penne Pomodoro, Fresh Basil Pasta Recipe

Garnishes

I love topping this dish with a generous sprinkle of freshly grated parmesan — it melts beautifully into the hot pasta. A few whole basil leaves scattered on top also add a lovely pop of green and fresh aroma that guests always comment on.

Side Dishes

My go-to sides are a simple mixed green salad dressed with balsamic and olive oil, and some toasted garlic bread for dipping into every last bit of sauce. This combo feels like a full Italian meal without much effort.

Creative Ways to Present

For a special dinner, I’ve served the pasta in individual shallow bowls with a basil sprig tucked on the side, paired with a glass of chilled white wine. Sometimes, I’ll even toast pine nuts on top for an unexpected crunch and a touch of elegance.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 2 days. The pasta soaks up the sauce nicely, and it reheats well if you add a splash of water or extra tomatoes to loosen it up.

Freezing

While I prefer fresh Pomodoro sauce, I’ve frozen the tomato sauce without pasta and thawed it later for a quick meal. The flavor stays beautiful, just add freshly cooked pasta when you’re ready to eat.

Reheating

To reheat leftover Quick Penne Pomodoro with Fresh Basil Recipe, I warm it gently in a skillet over medium-low heat with a splash of pasta water or olive oil — that way it stays creamy and doesn’t dry out, just like freshly made.

FAQs

Can I use canned tomatoes instead of passata?

Yes! You can substitute canned crushed or pureed tomatoes for passata. Just make sure to blend them smooth if they’re chunky, and simmer the sauce a little longer to thicken. The flavor will still be delicious.
What’s the secret to a great Pomodoro sauce?

Fresh herbs, gentle cooking of garlic, and balancing tomato paste with passata are key. Also, don’t skip reserving pasta water to marry the sauce and pasta into a silky finish.
Can I make this recipe vegan?

Absolutely! Just omit the parmesan or substitute with a vegan cheese alternative or nutritional yeast for that cheesy flavor.
How do I keep the basil from turning brown?

Add fresh basil at the very end of cooking or right before serving. Basil is delicate and will turn brown if cooked too long or exposed to heat.

Final Thoughts

This Quick Penne Pomodoro with Fresh Basil Recipe is one of those magic dishes that feels homemade but doesn’t take hours in the kitchen. It’s fresh, vibrant, and hearty enough to satisfy any pasta lover. I adore how effortless it is but how much joy it brings to the dinner table. If you’re looking for a recipe that’s reliable, simple, and seriously tasty, take my word for it and give this one a try — you’ll want to keep it in your weeknight rotation, I promise!