20 Minute Penne Pasta (Print)
Quick penne tossed in garlicky tomato sauce with basil and Parmesan, ready in just 20 minutes.
# Ingredient list:
→ Pasta
01 - 12 oz penne pasta
02 - Salt for pasta water
→ Sauce
03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small onion, finely diced
06 - 14 oz can diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1/2 tsp dried chili flakes
10 - Salt and black pepper to taste
11 - 1/2 cup fresh basil leaves, chopped
→ Finishing
12 - 1/2 cup grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté garlic and onion for 2-3 minutes until fragrant and softened.
03 - Add diced tomatoes, tomato paste, oregano, chili flakes, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens slightly.
04 - Transfer drained pasta to the skillet with sauce. Toss thoroughly, adding reserved pasta water as needed to achieve silky consistency.
05 - Stir in chopped basil and Parmesan cheese. Cook for 1 minute until cheese melts and pasta is evenly coated. Serve immediately with additional basil and Parmesan.
# Expert Tips:
01 -
- Everything comes together in one pan while the pasta bubbles away, meaning minimal cleanup maximum satisfaction
- The sauce tastes like it simmered for hours but actually takes about seven minutes, which is my favorite kind of kitchen magic
02 -
- I once skipped the pasta water step and the sauce turned into a separated, oily mess, that starchy liquid is pure gold
- Dried herbs work beautifully here, but if you are using fresh ones add them at the very end or they will turn bitter
03 -
- Use your wooden spoon to break up any larger tomato pieces in the can before adding them to the pan
- If your sauce tastes too acidic, add a tiny pinch of sugar to balance it out