Tomato Basil Penne Recipe

Penne pasta: A type of tube-shaped pasta that holds sauce well and cooks quickly.

Olive oil: Adds a smooth, fruity flavor and helps cook the garlic and tomatoes.

Garlic: Gives the dish a warm, savory taste and aroma.

Cherry tomatoes: Small, sweet tomatoes that soften nicely to create a fresh sauce.

Fresh basil leaves: Adds a bright, herbal flavor that complements the tomatoes perfectly.

Salt and pepper: Basic seasonings to bring out all the flavors.

Grated parmesan cheese: Optional, but adds a salty, cheesy finish to the dish.

One of the most helpful little moves in this Tomato Basil Penne recipe is how you cook the pasta just right. When you boil the penne pasta, follow the package instructions carefully, but here’s a simple way to make sure it turns out perfect every time:

1. Bring a big pot of water to a rolling boil. Use plenty of water so the pasta can move around and won’t stick together.
2. Add a good pinch of salt to the boiling water. This is like seasoning the pasta from the inside and makes it taste better.
3. Add the penne all at once and stir gently right away. This stops the pieces from sticking to each other or the pot.
4. Keep an eye on the pasta and taste a piece a minute or two before the shortest cooking time on the package. You want it to be “al dente,” which means it’s cooked but still a little firm when you bite it.
5. When it’s done, drain the pasta in a colander but don’t rinse it with water. Rinsing washes away the starch that helps the sauce stick to the noodles.

Doing these steps makes cooking smoother because the pasta won’t clump together, and it will soak up the flavors of the tomato and basil sauce better. Plus, salty water means tastier pasta without extra salt later.

I remember the first time I cooked penne for this dish, I didn’t stir it right away, and it all stuck into one big clump. It was a mess! Now, I always give it a quick stir as soon as it hits the water. Also, skipping the rinse keeps the sauce clinging to every bite, which makes the dish way yummier. Give it a try—you’ll notice the difference!

• penne pasta - Substitute with fusilli: Fusilli has a similar texture and shape that holds sauce well, making it a great alternative for pasta dishes.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it suitable for sautéing garlic and tomatoes.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the tomato basil sauce well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a suitable replacement in pasta recipes.

• fresh basil leaves - Substitute with fresh spinach: While spinach has a different flavor, it adds a fresh, green element to the dish and pairs well with tomatoes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the pasta dish.

• pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and depth, offering a different but complementary flavor to the pasta.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative for adding umami to the pasta.

• Allow the penne pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.

• Transfer the cooled Tomato Basil Penne into an airtight container. If you have multiple servings, consider dividing them into individual portions for easy reheating.

• Store the container in the refrigerator if you plan to enjoy the dish within 3-5 days. This keeps the cherry tomatoes and basil leaves fresh and flavorful.

• For longer storage, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container with the date of storage to keep track of its freshness. The Tomato Basil Penne can be frozen for up to 2 months.

• When ready to enjoy, thaw the pasta in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the penne and the vibrancy of the basil.

• Reheat the pasta gently on the stovetop over medium heat. Add a splash of olive oil or a tablespoon of water to help revive the sauce and prevent sticking.

• Stir occasionally until the pasta is heated through. If desired, add a sprinkle of fresh parmesan cheese to enhance the flavors.

• For a quick microwave option, place the pasta in a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.

• Enjoy your Tomato Basil Penne as if it were freshly made, savoring the burst of flavors from the garlic, tomatoes, and basil.

• For a quick and easy method, use the microwave. Place the leftover Tomato Basil Penne in a microwave-safe dish. Add a splash of olive oil or a tablespoon of water to keep the pasta moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through, until the pasta is heated evenly.

• If you prefer a more even heat, try reheating on the stovetop. In a skillet, add a drizzle of olive oil and heat over medium-low. Add the leftover penne and stir occasionally. If the pasta seems dry, add a splash of water or olive oil. Cook for about 5-7 minutes until the pasta is warmed through and the cherry tomatoes are juicy again.

• For a slightly crispy texture, consider using the oven. Preheat your oven to 350°F (175°C). Spread the Tomato Basil Penne in an even layer in an oven-safe dish. Cover with foil to prevent drying out. Bake for 15-20 minutes, checking occasionally. Remove the foil in the last 5 minutes if you want a slightly crispy top.

• If you have an air fryer, it can be a great tool for reheating. Preheat the air fryer to 350°F (175°C). Place the penne in a heatproof dish that fits in your air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give a nice texture to the pasta.

• For a gourmet twist, turn your leftovers into a pasta bake. Preheat your oven to 375°F (190°C). Place the Tomato Basil Penne in a baking dish, sprinkle with additional parmesan cheese, and add a few dollops of ricotta or mozzarella. Bake for 20-25 minutes until the cheese is melted and bubbly.

• Large pot: Use this to boil water and cook the penne pasta until al dente.

• Colander: Essential for draining the cooked pasta after boiling.

• Large skillet: Perfect for sautéing the garlic and cooking the cherry tomatoes, as well as combining all the ingredients.

• Wooden spoon: Ideal for stirring the garlic, tomatoes, and pasta without scratching the skillet.

• Chef's knife: Handy for mincing the garlic and chopping the fresh basil leaves.

• Cutting board: Provides a stable surface for chopping the garlic and basil.

• Measuring spoons: Useful for measuring the olive oil and ensuring the right amount is used.

• Grater: If you choose to add parmesan cheese, this will help you grate it finely for topping the pasta.

• Serving bowl: Great for presenting the finished dish attractively at the table.

Pre-cook the pasta: Cook the penne pasta in advance and store it in the fridge. Reheat it quickly when needed.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Cherry tomato prep: Halve the cherry tomatoes ahead of time and store them in an airtight container.

Basil storage: Chop the basil leaves and keep them in a damp paper towel in the fridge to maintain freshness.

Batch cook: Double the recipe and store leftovers for a quick meal later in the week.