Penne Pomodoro Recipe (easy tomato basil pasta).

Pens tomato or pens with tomato is a classic Italian recipe loved by children and adults. All you need is a handful of simple ingredients and about 30 minutes to have this easy recipe for tomato basil paste on the table. Perfect for weekly countries and family meals.

Origins and history.

Tomato is the Italian word for tomato. Hence, Penne with tomato translates into pens pasta with tomatoes. Although now considered an omnipresent Italian ingredient, the use of tomatoes in Italian cuisine dates back only to 19^th century.

Although the tomatoes were brought to Europe by South America by Spanish conquerors in 1500, they did not begin to be used in Italian cuisine until more than 200 years later. At the beginning, tomatoes were used as ornamental plants since people thought they were poisonous!

Penne tomato is originally an Italian South recipe. However, it is more often made with spaghetti in southern Italy and pens in the North. The first pasta recipe published with tomato sauce comes from Naples in 1800. However, it is said that the first pasta with tomato sauce and basil was invented by a Roman chef, Francesco Leonardi in 1790.

A fixed point in Italian homes.

So the Italians enjoyed the tomato dough for centuries! In fact, it is a firm point in most Italian houses, as well as dry pasta and canned tomatoes or tomato puree. This is an easy pasta recipe with which Italian children grow up and a popular choice for fast family meals!

Ingredients for tomato pens.

Like many Italian pasta recipes, tomato pens requires very few ingredients. For this reason, it is important to use high quality ingredients if you can.

Tomatoes: Tomatoes are obviously the stellar ingredient in this recipe. For the tomato sauce, you can use fresh whole tomatoes that have been bleached and peeled, the tomato puree (also called tomato puree in the United States) or canned peeled tomatoes. I used the latter because I think they give the best flavor, color and consistency.

That you use fresh tomatoes or whole tomatoes of San Marzano are the most popular sauce tomatoes.

Garlic: Italians rarely use ready or dry garlic. Fresh cloves will add the best taste of garlic and can be removed before serving!

Olive oil: If possible, use extra virgin olive oil. It gives the tomato sauce the classic flavor found in traditional Italian recipes. It also has Many health benefits Other oils do not have as antioxidants, healthy fats and anti -inflammatory properties, among others.

Basil: Italians also rarely use dry basil. For the best flavor use medium -sized fresh basil leaves that have a bright green color.

Pasta: As the name of this recipe states, the tomato sauce is combined with the pen paste. I used large and rippled pens called the stunning slopes in Italian. You can also use smaller, smooth or bent pens. I like the folded pasta because the sauce adheres better. However, spaghetti or other long pasta are also good with tomato and basil sauce.

Cook suggestion: Fresh tomatoes are best used in the summer when they are in season and tastier. Otherwise, past or canned tomatoes have a better flavor.

Optional ingredients.

If you want to make your Penne Tomato a little spicy, you can add some chilli flakes (pepper flakes) to the sauce or when serve. This classic Italian dish is delicious sprinkled with grated cheese before eating. Vegetarians will want to use a vegetarian Parmesan because the Italian Parmesan is made with the animal eyelash.

Step instructions step.

Cook the pasta.

Bring a large pot of boiling water over high heat. Add door salt again to a boil! Add the Penne Penne to the boiling water and cook until al dente, according to the instructions of the package. Once the pasta is cooked, save a cup of pasta water and drain the pasta.

Prepare the sauce.

Waiting for the water to boil, it starts preparing the sauce. Heat the olive oil in a deep pan or pan over medium heat. Once hot and shimmering, add the unbridled whole and cooking garlic cloves until they are perfumes and soft. You don’t want the garlic to be brown

Lower the heat a little and add the boxed tomatoes in the box. Be careful While hot oil can spit when the tomatoes enter! Break the tomatoes with a wooden spoon. Bring over low heat for about 15 minutes, stirring occasionally. Then, season with salt and pepper and add basil leaves. Cook over low heat for another 5-10 minutes. Finally, remove the cloves of garlic.

Cook the tip This delicious sauce recipe can be ready in 20-30 minutes. However, the longer, simmer the sauce, the richer the flavor will be.

Finish and serve.

Reduce the heat for the low sauce. Add the cooked pasta and continue to cook for about a minute, throwing from time to time, until the sauce cover the pasta.

If the sauce is too thick, you can add some pasta water. Taste and season with salt as desired. Mix the remaining basil. Serve with additional basil and freshly grated Parmesan cheese if necessary.

What to do with leftovers.

If you have the remaining tomato and basil sauce, you can keep it sealed in the refrigerator for a maximum of 5 days or freeze it for a maximum of 3 months. The remaining pasta mixed with sauce can be kept in the fridge for a maximum of 3 days and heated in the microwave. I like to cook the leftovers in the oven with a grated Parmesan condiment or cut mozzarella (or both!).

FAQ (your questions answered).

Let me know what you think.

Penne tomato is one of my favorite pasta recipes! The simple tomato sauce is easy to prepare but so tasty! This is a perfect pasta dish both for a dinner or lunch. It is also very versatile. You can serve the tomato and basil sauce with different types of pasta and you can also do everything in advance and cook to serve.

If you try this tomato tomato recipe, I would like to know what you think. Please write a comment below after the recipe tab or The Facebook page of the pasta project.

Your feedback means a lot for me.

Good appetite from Verona, Italy.

PIN for later.

Other easy pasta recipes to try.

1. Gorgonzola creamy pasta.
2. Carbonara tuna.
3. Pasta alla gricia.
4. Spaghetti garlic oil.
5. Cream tortellini.
6. Butterflies (bow tie from bow) with smoked salmon.