20 Minute Penne Tomato Garlic (Printable)

Quick penne pasta with garlic, tomatoes, and basil. Ready in 20 minutes for easy weeknight dinners.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for pasta water

→ Sauce

03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small onion, finely diced
06 - 14 oz can diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1/2 tsp 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

# Steps:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the 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 for a silky sauce.
05 - Stir in chopped basil and grated Parmesan cheese. Cook for 1 minute until cheese melts and pasta is evenly coated.
06 - Serve immediately, garnished with extra basil and Parmesan.

# Expert Tips:

01 -
  • Its faster than delivery and tastes infinitely better than anything from a cardboard box
  • The sauce comes together with pantry staples you probably already have
  • That first bite of pasta coated in garlicky tomato sauce feels like a warm hug after a chaotic day
02 -
  • The pasta water trick isn't optional, that starchy liquid is what transforms a jarred tomato sauce into something restaurant-worthy
  • Adding tomato paste might feel unnecessary, but it adds a concentrated umami depth that canned tomatoes alone can't achieve
  • Fresh basil must be added off the heat, or you'll lose that bright peppery sweetness that makes this dish sing
03 -
  • Don't rinse your pasta after draining, that starch is crucial for sauce adhesion
  • If your sauce tastes too acidic, add a tiny pinch of sugar to balance the canned tomatoes
  • A wooden spoon is your best friend here, it won't scratch your skillet and helps you feel like an Italian nonna

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