This Penne Pomodoro is pasta tossed in a tasty and simple tomato sauce with fresh basil leaves and burrata. This low-carb version cooks in just 10 minutes, making the perfect easy dinner for busy weeknights!
8ozdry penne pastaI used low-carb pasta but you can use any regular, whole wheat, or gluten-free pasta of choice. Palmini and zoodles make great keto noodles as well!
1tablespoonolive oilor extra virgin olive oil (for sautéing garlic), plus more for the cooking pasta in boiling water and to drizzle over the final dish
2garlic clovesminced
14ozcan San Marzano tomatoescrushed (mostly drained)
1tablespoontomato paste
1teaspoononion powder
½teaspoonsalt
½teaspoonblack pepper
½teaspoonred pepper flakesplus more for garnishing
Fresh basilabout 4 large leaves for the sauce and more for garnishing
Bring a large pot of salted water to a boil. Add a drizzle of olive to prevent sticking! Cook penne until al dente, then drain and reserve. It will take about 8-10 minutes!
Meanwhile, heat a no-stick saucepan or large sauté pan over medium heat. Then add olive oil and sauté the garlic for about 1 minute or until fragrant.
Stir in San Marzano tomatoes, tomato paste, onion powder, salt, pepper, red pepper flakes, and basil.
Simmer on medium-low heat for 8-10 minutes. Use an immersion blender to smooth the sauce if needed.
Remove sauce from heat and stir in heavy cream. Toss the cooked penne until combined.
Serve with grated parmesan, fresh basil, burrata, a drizzle of olive oil, and more red pepper flakes.
Recipe Video
Recipe Notes
StorageStore penne Pomodoro leftovers in an airtight container for up to 2 days.Reheat, loosely covered, in a microwave for a couple of minutes or until hot. You may add a splash of heavy cream to loosen the sauce.As for freezing, keep the sauce and the pasta in separate containers in the freezer for up to a month. Then, thaw them in the fridge overnight and mix them together once reheating them.
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