Penne Pomodoro Recipe
Equipment
- 1 pot
- 1 saucepan
Ingredients
- 8 oz dry penne pasta I 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!
- 1 tablespoon olive oil or extra virgin olive oil (for sautéing garlic), plus more for the cooking pasta in boiling water and to drizzle over the final dish
- 2 garlic cloves minced
- 14 oz can San Marzano tomatoes crushed (mostly drained)
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes plus more for garnishing
- Fresh basil about 4 large leaves for the sauce and more for garnishing
- 1 tablespoon heavy cream
- Grated parmesan for serving
- Burrata optional
Instructions
- 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
- For the best sauce texture: Reserve about ½ cup of pasta water before draining. Add only as needed if the sauce becomes too thick when tossed with the penne.
- Tomato choice matters: Use good-quality canned tomatoes, preferably San Marzano, for a naturally sweeter, less acidic flavor.
- For fresh tomatoes: Use ripe Roma or plum tomatoes. Blanch, peel, core, and chop them before adding them to the sauce.
- For a baked variation: Transfer the finished pasta to a baking dish, top with mozzarella and Parmesan, and broil briefly until the cheese is melted and lightly golden.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of water or cream to loosen the sauce.
- Freezing: For the best texture, freeze the pomodoro sauce separately and cook fresh pasta when ready to serve.
Nutrition
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