Okay, picture this: it’s been a long day, the clock is staring you down, and all you want is something easy, comforting, but totally satisfying. That’s exactly why I can’t wait to share this Tomato Basil Penne recipe with you—because it’s like a warm hug in pasta form, ready in just 20 minutes! The bright red tomatoes and fresh basil fill the air with the most inviting aroma, and the penne noodles soak up all that saucy goodness perfectly. Plus, this dish feels fresh and homemade but comes together faster than you can scroll through your phone once. Honestly, keep this one in your back pocket for busy weeknights or whenever you want a simple meal with big, bold flavors.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
12 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup fresh basil leaves, roughly chopped
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese
How I Make It
Step 1:
Start by bringing a large pot of salted water to a boil and cook the penne pasta until al dente, usually about 9 minutes. Give it a quick taste test to make sure it still has a slight bite—it’ll finish cooking a bit when mixed with the sauce.
Step 2:
While the pasta cooks, heat olive oil in a large skillet over medium. Toss in the minced garlic and sauté for about 1 minute until it’s fragrant but not browned (burnt garlic can turn bitter, so watch carefully!).
Step 3:
Pour in the entire can of diced tomatoes with their juices. Let it simmer for 4-5 minutes to concentrate the flavors and thicken slightly. Add the red pepper flakes here if you want a little kick.
Step 4:
Drain the pasta, reserving about 1/4 cup of pasta water before you dump it. Stir the cooked pasta into the tomato sauce, tossing gently to coat. If the sauce feels too thick, splash in a bit of that reserved pasta water to loosen it up.
Step 5:
Turn off the heat and stir in the fresh basil and half of your Parmesan cheese. The residual warmth will wilt the basil just right and melt the cheese slightly, creating a silky, fragrant coating.
Step 6:
Serve the pasta in bowls, sprinkle with the remaining Parmesan, and season with salt and pepper to taste. A drizzle of olive oil on top does wonders too!
Variations & Tips
Swap penne for rigatoni or fusilli for a similar texture that holds sauce well.
For a protein boost, add cooked chicken, shrimp, or white beans.
Use cherry tomatoes halved for a fresher, chunkier sauce.
Add a splash of cream or a dollop of ricotta for a richer, creamier version.
If basil is scarce, fresh spinach or parsley can work in a pinch.
To make it vegan, skip the Parmesan or use a dairy-free cheese alternative.
How I Like to Serve It
This dish shines best served with a simple green salad tossed in lemon vinaigrette or even some garlic bread to soak up every last drop of sauce. It’s perfect for a quick weeknight dinner but also elegant enough to impress friends over casual weekend dinners. For warmer months, pairing with a chilled glass of white wine makes the whole meal feel light and refreshing.
Notes
Store leftovers tightly covered in the fridge for up to 3 days. Reheat gently with a splash of water or broth to revive the sauce.
If the sauce thickens too much after refrigeration, just add a bit of pasta water or olive oil when reheating.
Closing: This Tomato Basil Penne is one of those simple meals that always hits the spot, combining fresh flavors with speedy prep that feels like a little kitchen magic every time.
