Penne Pasta with Homemade Tomato Sauce
If you’re looking for a quick and easy dinner idea that’s both comforting and delicious, look no further than penne pasta with homemade tomato sauce.
PASTA DINNER IN UNDER 30 MINUTES
Penne pasta with homemade tomato sauce is one of those classic dishes that never gets old. The combination of tender penne noodles and rich, flavorful tomato sauce is so satisfying and comforting! Plus, with just a handful of simple ingredients, this dish is easy to prepare and can be on the table in under 30 minutes. Whether you’re cooking for a hungry family or just looking for a quick and delicious weeknight dinner, penne pasta with homemade tomato sauce is sure to please. Perfect for Meatless Mondays!
FREQUENTLY ASKED QUESTIONS:
Certainly! I think this dish would be good with other pasta types like rigatoni, bowtie, shells, etc. I like to use a pasta that has ridges since it really helps hold on to the sauce.
It’s quite easy to add any of your favorite protein to this recipe. Try adding:
– cooked chicken
– cooked turkey
– cooked sausage
– cooked ground beef, ground turkey, ground chicken, etc.
Fancy this dish up with your favorite vegetables. Adding in some bell pepper, mushroom, diced onion, or zucchini to the mix would be lovely. If you find that you need some more cooking liquid when adding in veggies, try some vegetable stock or some extra diced tomatoes.
Enhance the flavor profile by adding some oregano, thyme, or parsley to the sauce. If you like heat, try adding a dash or two of crushed red pepper flakes. That is what I love about homemade sauce, you can really customize it to your tastes!
Penne pasta with tomato sauce is a versatile dish that pairs well with a variety of sides. A simple green salad, garlic bread, or roasted vegetables are all great options. You could also serve it with a protein like grilled chicken or shrimp for a more substantial meal.
Leftover sauce and pasta can be placed in an airtight container and kept in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.
Reheat your leftovers in a microwave-safe dish on high power in the microwave, or transfer them to a pot or saucepan and heat it over medium heat on the stove, stirring occasionally.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- penne pasta
- salted butter
- minced garlic
- cherry tomatoes
- Italian style petite diced tomatoes
- cornstarch
- cold water
- fresh basil
- fresh shredded parmesan cheese, optional garnish
HOW TO MAKE PENNE PASTA WITH HOMEMADE TOMATO SAUCE
Cook the pasta according to package directions (until al dente.) Drain and set aside.
In a very large pan, melt the butter over medium heat then add the garlic and stir. (Note: you can do this while the pasta is cooking)
Cook for about a minute (or until the garlic is fragrant). Then add the cherry tomatoes and stir.
Continue cooking for about 4-5 minutes (or until the tomatoes are softened and starting to blister).
Add in the can of tomatoes and stir well. Bring to a gentle simmer.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Simmer the sauce for 4-5 minutes and then slowly whisk the cornstarch mixture into the sauce.
Add the chopped basil to the pan and stir. Bring to a boil and allow it to boil for one minute. Note: there is no added salt in this recipe so at this point I like to taste the sauce and see if it needs additional salt.
Remove the pan from the heat and add in the cooked pasta.
Gently stir together until all the pasta is coated in the sauce. Then serve topped with chopped basil and freshly shredded parmesan cheese, optional.
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Penne Pasta with Homemade Tomato Sauce
Ingredients
- 16 ounce box penne pasta
- 2 Tablespoons salted butter
- 2 teaspoons minced garlic
- 10 ounce container cherry tomatoes,f rinsed and cut in half
- 14.5 ounce can Italian style petite diced tomatoes, undrained
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- 1 Tablespoon fresh basil, chopped
- extra chopped basil, optional garnish
- fresh shredded parmesan cheese, optional garnish
Instructions
- Cook the pasta according to package directions (until al dente.) Drain and set aside.
- In a very large pan, melt the butter over medium heat then add the garlic and stir. (Note: you can do this while the pasta is cooking)
- Cook for about a minute (or until the garlic is fragrant). Then add the cherry tomatoes and stir.
- Continue cooking for about 4-5 minutes (or until the tomatoes are softened and starting to blister).
- Add in the can of tomatoes and stir well. Bring to a gentle simmer.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Simmer the sauce for 4-5 minutes and then slowly whisk the cornstarch mixture into the sauce.
- Add the chopped basil to the pan and stir. Bring to a boil and allow it to boil for one minute. Note: there is no added salt in this recipe so at this point I like to taste the sauce and see if it needs additional salt.
- Remove the pan from the heat and add in the cooked pasta.
- Gently stir together until all the pasta is coated in the sauce.
- Then serve topped with chopped basil and freshly shredded parmesan cheese, optional.
Notes
- This is a basic recipe that can be customized by adding protein, vegetables, different pasta, nuts, and more. See some of our suggestions in the post.
- Reheat in the microwave or on the stovetop.
- Keep leftovers in the fridge for 3-4 days.
- You can use Roma tomatoes instead of cherry tomatoes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made this. My whole family loves it. I used hot sausage and green peppers and onions.
I love the idea of adding sausage and peppers – yum! So happy you enjoyed this one!