Tomato pasta
Glossy tomato sauce and tender penne teach simmering and judging pasta texture.
Have readyLarge saucepan, sauce pan, colander, ladle, heatproof jug
Plan your timePrep 10 min; cook 20–25 min; total 30–35 min
AllergensWheat; check pasta for egg. Check labels and substitutions.
Ingredients
Makes 2 servings
Choose one system throughout. US solid ounces measure weight; fluid ounces measure volume. Conversions are rounded kitchen equivalents.
Let’s make it.
0 / 4 stepsMeasure the ingredients and read every step before starting.
Bring the pasta water to a boil. Meanwhile warm oil and garlic over medium low heat. Once sizzling gently, stir for 30 seconds.
Add tomatoes and sauce salt. Simmer gently, uncovered, 15–20 minutes until thick, while cooking the pasta.
Salt the boiling water and add penne. Cook for the packet time until tender with a slight bite. Reserve 120 ml / 1/2 cup cooking water with a ladle, then drain.
Stir pasta into sauce for 1 minute. Add reserved water a spoonful at a time until glossy. Tear over basil and serve.
A little help along the way
A little cooking water helps the sauce cling; add it gradually.
A little history
The Tomato Museum in Parma records pasta with tomato sauce in Cavalcanti's 1839 cookbook. This is a contemporary home version of that nineteenth century Neapolitan pairing.
Keeping it for later
Cool promptly in shallow containers; refrigerate within 2 hours, or 1 hour above 32°C / 90°F. Use within 3–4 days; reheat leftovers to 74°C / 165°F.