Equipment
Ingredients
Pasta
- 320 g penne rigate, dried
- 4000 ml water
- 40 g sea salt
Sauce
- 600 g fresh ripe tomatoes, diced
- 60 ml extra virgin olive oil
- 3 garlic, smashed and peeled
- 15 g fresh basil, whole or torn
- salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 447 kcal
- Protein
- 11 g
- Carbohydrates
- 66 g
- Fat
- 17 g
- Fiber
- 7 g
- Sugar
- 8 g
- Sodium
- 4117 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 388 mg
- Calcium
- 122 mg
- Iron
- 2.2 mg
- Magnesium
- 30 mg
- Phosphorus
- 43 mg
- Zinc
- 0.3 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 1005 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash and dice the tomatoes into 2cm cubes. Peel and smash the garlic cloves with the flat side of a knife.
Bring a large pot of water to a rolling boil. Once boiling, add the 40g of salt.
While water heats, add olive oil and smashed garlic to a large cold skillet. Turn heat to medium and sauté gently until the garlic is golden and fragrant, about 2-3 minutes. Do not burn.
Remove the garlic cloves (optional). Add the diced tomatoes and a pinch of salt to the skillet. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally, until tomatoes release their juices and soften but still hold some shape.
Add the penne to the boiling water. Cook for 1-2 minutes less than the package instructions indicate for al dente.
Reserve about 120ml (half a cup) of starchy pasta water. Drain the penne.
Transfer the pasta directly into the skillet with the tomatoes. Add a splash (approx 30-50ml) of the reserved pasta water. Toss vigorously over medium heat for 1 minute to emulsify the oil and water into a creamy coating.
Remove from heat. Stir in the fresh basil leaves. Season with salt and black pepper to taste. Serve immediately.
Chef's Notes
- Use the highest quality olive oil you have; in simple dishes with few ingredients, the fat carries the flavor.
- If your tomatoes are not in season or lack sweetness, a pinch of sugar or a teaspoon of tomato paste can balance the acidity.
- Tearing basil by hand rather than cutting it with a knife prevents the edges from bruising and turning black.
- Removing the garlic cloves before adding tomatoes provides a milder flavor; leave them in if you prefer a rustic, garlicky kick.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently with a splash of water.
Reheating: Warm in a pan over low heat with a splash of water to re-emulsify the sauce.
Troubleshooting
Sauce is too watery and doesn't stick to pasta
Cause: Tomatoes released too much water or not enough emulsion occurred
Fix: Continue tossing over medium-high heat until the liquid reduces and coats the pasta
Prevention: Cook tomatoes at high enough heat to evaporate excess water; ensure vigorous tossing with pasta water
Cultural Context
This style of 'pasta al pomodoro' emphasizes the freshness of the ingredients, typical of Southern Italian summer cooking. Unlike a ragù or slow-cooked sugo, this preparation (often called 'al filetto' when using cherry tomatoes) relies on the rapid cooking of ripe fruit to maintain a vibrant, fresh profile.
