Name: Tomato and Basil Penne Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 400g penne pasta; 1 tablespoon olive oil; 1 medium onion, finely diced; 2 cloves garlic, crushed; 400g can chopped tomatoes; 1 tablespoon tomato paste; 1 teaspoon sugar; Salt and pepper, to taste; ½ teaspoon mixed herbs or Italian seasoning; ½ cup fresh basil leaves, roughly torn; Grated Parmesan cheese, to serve (optional)

Why You’ll Love Tomato and Basil Penne Pasta Recipe

You’ll love this recipe because it’s easy, uses pantry staples and minimal prep, yet delivers comforting, fresh‑tasting results. The combination of olive oil, garlic, crushed tomatoes, and fresh basil creates a bright, aromatic sauce, while the cheese adds a creamy, satisfying finish. It’s ideal when you want a no‑fuss dinner that still tastes home‑cooked and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 grams dry penne pasta
1 Tablespoon olive oil
1/4 onion, finely diced (or 1 teaspoon onion powder)
2 teaspoons garlic, crushed (or 2 cloves, finely crushed)
2 cans crushed tomatoes (about 800 grams)
1/4 cup fresh basil, roughly sliced (about 16 leaves, 8 grams)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated cheese (about 50 grams)

Toppings (optional)

Extra fresh basil, finely sliced
Extra grated cheese
Cracked pepper

Directions

Cook the penne pasta according to the packet instructions in a large pot of salted boiling water until al dente (firm to the bite). Drain.
While the pasta cooks, warm the olive oil in a large frying pan. If using onion, add the finely diced onion and sauté until softened and translucent; if using onion powder, skip this step for now.
Reduce heat and add the crushed garlic; sauté just until it starts to brown — take care not to burn it.
Add the crushed tomatoes carefully to the pan, stir, and simmer on medium heat for 4 minutes.
After 4 minutes, add the roughly sliced basil, salt, and pepper (and onion powder if you skipped fresh onion). Stir and simmer gently for another 4 minutes.
Add the grated cheese to the sauce and stir until melted.
Add the cooked penne pasta to the tomato‑basil sauce and toss gently until well coated.
Serve in bowls. If you like, top with extra basil, extra grated cheese, and a little cracked pepper.
Enjoy your meal!

Servings and timing

Serves: 4 (or a bit more)
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Use fresh ripe tomatoes instead of canned: halve about 1 kg cherry tomatoes (or dice larger tomatoes) and add them after the garlic — simmer about 10 minutes until they break down, then add basil during the final few minutes and proceed as directed.
Skip onions fully — use onion powder for a smoother sauce if you prefer not to have onion pieces.
Add protein: stir in sliced cooked chicken (or other cooked meat) at the end of cooking, for a heartier dish.
Swap cheese: feel free to use whatever grated cheese you have on hand — mozzarella, cheddar, or a more strongly flavored cheese will all work.

Storage/Reheating

If you’ve made more than you can eat, it’s best to store extra sauce separately from the pasta. Reheat the sauce gently and toss with freshly cooked pasta when you’re ready to eat. If sauce and pasta are already mixed together, reheat in the microwave until hot.

FAQs

How long does this pasta stay good when stored?

Stored sauce (separately from pasta) will keep about 3–4 days in the fridge. Once mixed with pasta, best to eat within 1–2 days for quality and texture.

Can I use passata instead of crushed tomatoes?

Yes — you can use passata, though the texture and taste will be slightly different. The sauce may be smoother and less chunky.

Can I use dried basil instead of fresh?

You can, but fresh basil gives a much brighter, fresher flavor. If using dried basil, add about 1 teaspoon near the end of cooking.

What types of cheese work best?

Any good-quality grated cheese will work: mozzarella, cheddar, parmesan, or a mix. Freshly grated cheese melts better than pre-grated bagged cheese.

Is this recipe vegetarian / vegan-friendly?

As written, it’s vegetarian (with cheese). To make it vegan, skip the cheese or substitute with a plant-based cheese alternative.

Can I make this gluten-free?

Yes — use gluten-free penne pasta, and ensure your other ingredients (tomatoes, olive oil, seasonings) are gluten-free.

Can I freeze leftovers?

It’s best to freeze the sauce alone (without pasta). When ready to eat, thaw the sauce and toss with freshly cooked pasta. Freezing pasta mixed with sauce can affect texture.

How can I make the sauce richer or chunkier?

Use fresh diced tomatoes instead of crushed, and consider adding diced bell peppers, mushrooms, or sautéed vegetables when cooking the onion and garlic.

Can I add herbs other than basil?

Yes — herbs like oregano, parsley, or thyme can complement the tomato base; add them near the end of cooking to preserve flavor.

What goes well with this pasta as a side dish?

A simple green salad, steamed or roasted vegetables, garlic bread or toasted baguette — or a protein like grilled chicken or sautéed shrimp if you want a more complete meal.

Conclusion

This Tomato and Basil Penne Pasta is a simple, comforting, and adaptable dish that’s perfect for busy evenings or when you crave a cozy homemade meal with minimal effort. With just a handful of basic ingredients and about 20 minutes of cooking time, you get a flavorful pasta that’s easy to customize. Whether you stick to the classic version or add proteins and extra veggies, it’s sure to become a go-to in your dinner rotation.

Tomato and Basil Penne Pasta

Why You’ll Love Tomato and Basil Penne Pasta Recipe