Penne with Tomato Basil Sauce

pasta tomato basil

In the pantry: Barilla whole-grain penne pasta, olive oil, and a large can of whole peeled tomatoes. In the fridge: almost-past-its-prime-basil. The result: a delicious, fresh-tasting chunky tomato sauce that works great with short pasta.

Penne with Tomato Basil Sauce
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: Italian
Yield: 6 servings
Ingredients
  • ¼ cup extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 (14 oz) can whole peeled tomatoes, drained
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup chopped fresh basil
  • 1 (14 oz) box Barilla whole-grain penne pasta
  • Optional: grated Parmesan for the table
Instructions
  1. Start boiling the water for the pasta.
  2. In a large, deep skillet, heat the olive oil over medium heat. Add the garlic. Cook, stirring, 2 minutes.
  3. Add the tomatoes, one at a time, crushing them into the skillet with your hands (do this away from you or they will squirt juice in your face), allowing their juices to drip into the skillet. Add the salt. Cook the tomatoes over medium heat, uncovered, stirring occasionally, about 20 minutes, until sauce thickens.
  4. Meanwhile, salt the pasta water (I add 1 tablespoon) and cook the pasta - usually 9 minutes for whole-grain penne.
  5. Remove the sauce from heat. Season with black pepper and stir in the basil.
  6. Drain the pasta into a colander and transfer to a large serving bowl. Pour the sauce over the pasta, mix and serve.
Nutrition Per Serving
Calories: 352; Fat: 11g; Carbohydrates: 54g; Sugar: 8g; Sodium: 444mg; Fiber: 10g; Protein: 10g

 

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