25 minutes
A quick and satisfying penne dish with a simple yet robust garlic-tomato olive oil sauce.
tablespoons
Extra Virgin Olive Oil, divided
tablespoons
Garlic Clove, thinly sliced
each
Pomì Chopped Tomatoes
cups
to taste
Black Pepper, freshly ground
to taste
Penne Pasta
0 lb
Parmigiano-Reggiano, freshly grated
to taste
1. Boil Water
Bring 6 quarts of water to a rolling boil in a large pot. Generously season the water with 3 tablespoons of kosher salt.
2. Heat Olive Oil
In another large pot, heat 3 tablespoons of extra virgin olive oil over medium heat until it shimmers.
3. Cook Garlic
Add the thinly sliced garlic to the hot oil and cook for about 1 to 2 minutes, stirring occasionally, until it becomes fragrant and just begins to turn golden. Be careful not to let it burn.
4. Add Tomatoes
Add 2 cups of Pomì chopped tomatoes to the pot with the garlic. Season with a pinch of Maldon salt and freshly ground black pepper. Reduce the heat to medium-low and let the tomatoes cook gently for about 5 minutes.
5. Cook Pasta
Cook the penne pasta in the boiling water until it is al dente, according to the package instructions. Reserve ½ cup of the pasta water, then drain the penne using a colander.
6. Combine Pasta and Sauce
Add the drained penne directly to the pot with the tomato sauce. Pour in ¼ cup of the reserved pasta water and toss everything together until the pasta is well coated with the sauce.
7. Finish with Olive Oil
Stir in the remaining 3 tablespoons of extra virgin olive oil. Serve the pasta immediately, topped with freshly grated Parmigiano-Reggiano.
This spicy sauce is a simple variation of our core tomato sauce. Add red chili flakes to the garlic and oil to infuse the oil with heat before adding the tomatoes. The result is a fiery sauce that retains the simplicity of the core recipe but with a kick.
For a Puttanesca, you'll add anchovies, capers, black olives, and sometimes a bit of red pepper to the garlic-tomato sauce. These ingredients provide a salty, briny flavor that's distinctive and robust.
This is another spicy option, typically served with seafood. Sauté shrimp or squid in the garlic-chili-infused olive oil before adding the tomatoes. A splash of white wine can also be added for complexity.
While similar to the core recipe, a classic Marinara often includes a combination of herbs such as basil and oregano, and sometimes a touch of red wine vinegar for acidity.
This sauce traditionally requires guanciale (cured pork cheek), but pancetta or bacon can be used as substitutes. Cook the meat until it's crispy, then proceed with the tomato sauce, adding a generous portion of Pecorino Romano cheese for a richer flavor.
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