So, you want to eat like an Italian nonna without, you know, actually being an Italian nonna? Enter this Tomato Basil Penne recipe—a.k.a. pasta therapy in a bowl. It’s quick, it’s flavorful, and it requires way less effort than scrolling Netflix for something to watch. Honestly, if you can boil water and chop a few tomatoes without crying, you’re already halfway there.
Why This Recipe is Awesome
Let’s be real—pasta recipes are everywhere. But why this one?
- It’s stupidly simple. You don’t need a culinary degree or three different knives you’ll never use again.
- It’s fast—you’ll be slurping noodles before your delivery app even finds a driver.
- It’s cheap but fancy. Tomato + basil = instant “I know how to cook” vibes.
- And my personal favorite: it’s idiot-proof. Seriously, if I didn’t burn it, you won’t either.
Ingredients You’ll Need for Tomato Basil Penne
Here’s your short grocery hit-list. Nothing weird. Nothing that’ll rot in your fridge for months.
- Penne pasta – About 12 oz. (aka: one box if you’re lazy about measuring).
- Olive oil – 2 tablespoons. Don’t skimp—this is where the flavor party starts.
- Garlic – 3 cloves, minced. More if you’re a garlic fiend.
- Cherry tomatoes – 2 cups, halved. Sweet little flavor bombs.
- Tomato paste – 1 tablespoon, for that extra oomph.
- Fresh basil – A good handful, roughly torn. Don’t stress about knife skills here.
- Parmesan cheese – Freshly grated. None of that sad powdered stuff, please.
- Salt & pepper – To taste, obviously.
Optional but recommended (because life’s short):
- A pinch of red pepper flakes for some heat.
- A splash of white wine if you’re feeling fancy—or just need an excuse to open a bottle.
Step-by-Step Instructions
- Boil the pasta. Salt that water like the ocean—it makes a difference. Cook penne until al dente (fancy word for “not mushy”).
- Sauté the garlic. Heat olive oil in a big pan. Toss in minced garlic and let it sizzle until fragrant. Don’t burn it, unless you like bitter regrets.
- Add tomatoes. Throw in your cherry tomatoes and let them soften, burst, and turn into saucy goodness. Stir occasionally so they don’t stick.
- Boost with tomato paste. Mix it in for a richer flavor. If you’re using wine, splash it in here and pretend you’re on a cooking show.
- Season. Salt, pepper, and maybe those red pepper flakes. Taste test like the boss you are.
- Combine with pasta. Drain your penne (save a little pasta water—liquid gold, my friend) and toss it in the pan with the sauce. Add a splash of that starchy water if it looks dry.
- Finish with basil & cheese. Turn off the heat, stir in fresh basil, and shower it all with Parmesan. Extra cheese? Always a yes.
Eat straight out of the pan if you’re alone. No judgment.
Common Mistakes to Avoid
- Forgetting to salt the pasta water. Congrats, you’ve made bland sadness. Don’t do it.
- Burning the garlic. Once it’s brown, it’s basically charcoal. Watch it like it’s a toddler with scissors.
- Drowning the pasta. Too much sauce = soup. Too little = sad, dry noodles. Aim for silky coating perfection.
- Using dried basil. Look, I get it. But dried basil tastes like disappointment in this recipe. Fresh is non-negotiable.
Alternatives & Substitutions
- No penne? Use spaghetti, fusilli, or literally whatever pasta is hiding in your pantry.
- Vegan? Skip the Parmesan or use a plant-based version. Still delicious.
- No cherry tomatoes? Regular tomatoes work—just chop ’em smaller. Canned tomatoes can save the day, too.
- Add protein? Toss in cooked chicken, shrimp, or even chickpeas for extra oomph.
- Want creamy? Stir in a splash of heavy cream or ricotta at the end. You’ll thank me later.
FAQs about Tomato Basil Penne
Can I make this ahead of time?
Technically yes, but pasta is best fresh. Leftovers reheat fine though—just add a splash of water or olive oil.
Can I use dried basil instead of fresh?
You can, but you’ll regret it. Fresh basil = flavor fireworks. Dried basil = dusty sadness.
Do I really need to save pasta water?
Yes. It’s like glue that makes the sauce hug your pasta. Don’t dump it all down the drain like a rookie.
What kind of tomatoes work best?
Cherry tomatoes are the MVP, but grape, Roma, or even canned work in a pinch. Just avoid flavorless supermarket giants.
Can I add more cheese?
This is pasta. There is no such thing as “too much cheese.”
Is this spicy?
Only if you add red pepper flakes. Otherwise, it’s pretty mild—perfect for picky eaters.
Can I drink the leftover wine?
Do you even need to ask? Obviously yes.
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Final Thoughts about Tomato Basil Penne
And there you have it—Tomato Basil Penne in all its glory. It’s simple, fresh, and makes you look like you know what you’re doing in the kitchen (even if you don’t).
Now go forth, grab that fork, and twirl your way into pasta bliss. Cook it for friends, family, or just yourself while binge-watching something trashy. Either way, you’ll feel like a rockstar chef.
