Penne with Marinara Sauce

Total Time:
37 min
Prep:
15 min
Cook:
22 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound penne
  • Kosher salt
  • 1 recipe Quick Marinara Sauce, recipe follows
  • Freshly grated Parmesan or Pecorino Romano
  • Basil leaves, for garnish (optional)
  • Quick Marinara Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, chopped
  • 3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand
  • Fresh thyme sprig
  • Fresh basil sprig
  • 3 plum tomatoes, chopped (optional)
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
Directions
  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.

  • Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.

  • Copyright 2003 Television Food Network, G.P. All rights reserved

Quick Marinara Sauce:
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.

  • Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

  • Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.

  • Yield: about 3 1/2 cups


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