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Front view of tomato basil penne pasta on a white plate.
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Tomato Basil Penne Pasta

This tomato basil penne pasta is inspired by a dish created for us from Italian friends. Lots of Italian seasoning and tomato goodness.

Ingredients

  • 8.5 oz penne pasta
  • 16 oz. diced Italian tomatoes
  • 8 oz. tomato sauce
  • 2 tsp sea salt (or to taste)
  • 1 tsp black pepper
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic (minced)
  • 1 tsp Italian seasonings
  • 1 to 2 tsp fresh oregano (diced)
  • 10 leaves fresh basil (diced)
  • 2 to 3 TBS olive oil
  • 2 to 3 TBS Parmigiano Reggiano cheese (freshly grated)

Instructions

  • Bring to boil in a medium pot 1 quart of water
  • In a large saucepan, pour your olive oil, and heat over medium to low heat
  • Add your diced onions and minced garlic to the oil
  • Saute your onions and garlic until translucent
  • Pour in your diced tomatoes and tomato sauce into the saucepan with the onions and garlic, bring to a simmer
  • Add salt, pepper, Italian seasonings, and oregano to the sauce and let simmer over low heat
  • Once your water is boiling add your pasta and reduce heat
  • Cook your pasta to 75% done (75% of whatever time is recommended on the packaging)
  • Drain your pasta and rinse
  • Pour your drained pasta into your simmer tomato sauce and finish cooking the pasta to al dente.
  • Sprinkle your fresh basil leaves into your pasta/tomato sauce and gently stir in.
  • Serve warm with freshly grated Parmigiano Reggiano cheese sprinkled over the top.