20 Minute Penne Pasta (Printable version)
Quick and flavorful penne tossed in garlicky tomato sauce with fresh basil and Parmesan.
# What You'll Need:
→ Pasta
01 - 12 ounces penne pasta
02 - Salt for pasta water
→ Sauce
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small onion, finely diced
06 - 14 ounces diced tomatoes, canned
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook penne pasta according to package directions until al dente, then reserve 1/2 cup of the starchy cooking water before draining thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Sauté garlic and diced onion for 2-3 minutes until fragrant and translucent, being careful not to burn the garlic.
03 - Add diced tomatoes, tomato paste, oregano, chili flakes, salt, and pepper to the skillet. Simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld together.
04 - Transfer the drained pasta directly into the skillet with the tomato sauce. Toss vigorously to coat each piece evenly, adding splashes of the reserved pasta water as needed to achieve a silky, emulsified consistency.
05 - Stir in the chopped fresh basil and grated Parmesan cheese. Cook for 1 minute just until the cheese melts and everything is thoroughly incorporated.
06 - Serve immediately while hot, topping each portion with additional fresh basil leaves and extra Parmesan cheese for presentation.
# Expert advice:
01 -
- Everything comes together in under 20 minutes, making it perfect for those nights when cooking feels like a chore
- The sauce coats every single piece of pasta, so you get that restaurant quality texture without any fancy techniques
02 -
- I learned the hard way that not saving the pasta water results in a dry, clumpy sauce that just will not coat the noodles properly
- Adding the basil too early makes it turn dark and bitter, so wait until the very last moment for the brightest flavor
03 -
- Use a larger skillet than you think you need so you can toss the pasta without making a mess
- Grate your Parmesan fresh from a wedge instead of using pre shredded cheese for better melting