20 Minute Penne Pasta (Printable)
Quick penne with garlic tomato sauce, fresh basil, and Parmesan
# What You Need:
→ Pasta
01 - 12 oz penne pasta
02 - Salt for pasta water
→ Sauce
03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small onion, finely diced
06 - 14 oz can diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1/2 tsp dried chili flakes
10 - Salt and black pepper to taste
11 - 1/2 cup fresh basil leaves, chopped
→ Finishing
12 - 1/2 cup grated Parmesan cheese
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add penne pasta and cook according to package directions until al dente, approximately 8-10 minutes. Reserve 1/2 cup of starchy pasta water before draining thoroughly in a colander.
03 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent, taking care not to brown the garlic.
04 - Pour in diced tomatoes with their juices and stir in tomato paste. Add dried oregano, chili flakes, salt, and black pepper. Simmer uncovered for 5-7 minutes, stirring occasionally, until sauce slightly thickens and flavors meld.
05 - Transfer drained pasta directly into the skillet with the tomato sauce. Toss vigorously with tongs or a wooden spoon to coat every piece, adding reserved pasta water a tablespoon at a time if sauce appears too thick.
06 - Remove from heat and fold in chopped fresh basil and grated Parmesan cheese. Let rest for 1 minute to allow cheese to melt into the sauce. Serve immediately in warmed bowls, offering additional Parmesan and whole basil leaves at the table.
# Expert Tips:
01 -
- This sauce comes together in the time it takes pasta water to boil
- The ingredients are probably already sitting in your pantry right now
02 -
- That reserved pasta water is the difference between sauce that slips off and sauce that clings
- Adding basil at the end keeps it bright green instead of turning sad and dark
03 -
- Finely dice the onion so it virtually disappears into the sauce
- Use the pasta water sparingly at first, you can always add more