20 Minute Penne Pasta (Printable)
Quick penne tossed in aromatic tomato sauce with garlic, onion, and basil. Ready in 20 minutes for easy weeknight dining.
# What You Need:
→ Pasta
01 - 12 ounces penne pasta
02 - Salt for pasta water
→ Sauce
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small onion, finely diced
06 - 14 ounces diced tomatoes, canned
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon 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
# How-To:
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, then drain well.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté for 2-3 minutes until fragrant and softened.
03 - Stir in diced tomatoes, tomato paste, oregano, chili flakes, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
04 - Add drained pasta directly to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to achieve a silky, well-coated consistency.
05 - Stir in chopped basil and grated Parmesan cheese. Cook for 1 minute until cheese melts and pasta is evenly coated. Serve immediately, garnished with extra basil and Parmesan.
# Expert Advice:
01 -
- Everything happens in one pan, including the pasta water magic that ties it all together
- The sauce comes together in the time it takes to boil pasta, no jarred sauces needed
02 -
- Never skip reserving the pasta water, that starchy liquid is what transforms a separate pasta and sauce into a unified dish
- The sauce will look too thick before adding the pasta, but that's intentional and necessary
03 -
- Don't rinse the pasta after draining, you need that starch for the sauce to cling properly
- If the sauce seems too tight, add pasta water a tablespoon at a time until it loosens