I enjoy this recipe because it uses basic pantry ingredients yet delivers big flavor. The sauce comes together in under half an hour, making it perfect for busy weeknights. The balance of sweetness from the tomatoes, richness from olive oil, and a touch of sharpness from Parmesan makes every bite comforting and fresh. I also love how easily I can adapt it — with or without cheese, spicy or mild, it always turns out delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 can (14 oz) diced tomatoes 2 tbsp tomato paste (or tomato puree) 1 pinch sugar 12 oz (340 g) penne pasta ¼ cup grated Parmesan or vegetarian alternative Fresh basil leaves, finely sliced (optional) Salt, to taste Black pepper, to taste
Directions
Prepare the Sauce I heat olive oil in a large skillet over medium-low heat. Then I add the finely chopped onion and sauté it for about 5 minutes until soft and translucent. Next, I stir in the minced garlic and cook for another minute until fragrant.
Simmer the Tomatoes I add the diced tomatoes, tomato paste, and a pinch of sugar, then season with salt and pepper. I bring the sauce to a boil, reduce the heat, and let it simmer uncovered for about 20 minutes, stirring occasionally, until it thickens and the flavors meld.
Cook the Pasta While the sauce simmers, I cook the penne in salted boiling water according to package directions until al dente. Before draining, I reserve about a cup of pasta water to use later if the sauce needs loosening.
Combine and Serve I add the drained pasta directly into the sauce and toss until every piece is coated evenly, adding a splash of pasta water if the sauce feels too thick. I serve the pasta immediately, topping it with grated Parmesan and a scattering of fresh basil.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare, 25 minutes to cook, and 30 minutes total. Each serving contains approximately 420 calories.
Variations
I sometimes add a pinch of chili flakes with the garlic for a little spice. When fresh tomatoes are in season, I blanch, peel, and chop them for a more vibrant sauce. If I want to make it vegan, I simply omit the Parmesan or use a dairy-free version.
Storage/Reheating
Leftover Penne Napoli stores well in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or olive oil to loosen the sauce. The tomato sauce alone can be frozen for up to 3 months — I just thaw it overnight in the fridge and warm it before mixing with fresh pasta.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, I often use fresh tomatoes in summer. I blanch, peel, and chop them before simmering.
How do I make the sauce creamier?
I sometimes stir in a tablespoon of butter or a splash of cream at the end for a silkier texture.
Can I make this dish spicy?
Yes, I add red chili flakes when cooking the garlic for a gentle heat.
What pasta works best besides penne?
I like using rigatoni or fusilli — their ridges hold the sauce beautifully.
Can I make the sauce ahead of time?
Yes, the sauce keeps well in the fridge for up to 5 days or in the freezer for 3 months.
How do I keep the pasta from sticking?
I toss the drained pasta immediately in the sauce instead of letting it sit plain.
Can I add vegetables to the sauce?
Yes, I sometimes add spinach, bell peppers, or mushrooms for extra nutrition and flavor.
What cheese works as a substitute for Parmesan?
Pecorino Romano or Grana Padano are great alternatives, or I use a vegetarian hard cheese.
Can I make it oil-free?
Yes, I sauté the onion and garlic in a little vegetable broth instead of olive oil.
Is this recipe vegetarian?
Yes, it’s naturally vegetarian as long as the cheese used is a vegetarian-friendly version.
Conclusion
Penne Napoli is one of my go-to pasta dishes for its simplicity, elegance, and comfort. With just a handful of ingredients and minimal effort, it delivers the flavors of an authentic Italian meal that never fails to impress. I love serving it with crusty bread or a side salad for a complete, satisfying dinner that feels like it came straight from an Italian kitchen.
A classic Italian pasta dish made with penne tossed in a simple, flavorful tomato sauce of garlic, onion, and olive oil. Finished with Parmesan and fresh basil, this Penne Napoli is comforting, quick, and delicious.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste (or tomato puree)
1 pinch sugar
12 oz (340 g) penne pasta
¼ cup grated Parmesan or vegetarian alternative
Fresh basil leaves, finely sliced (optional)
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium-low heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
Add diced tomatoes, tomato paste, and a pinch of sugar. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until thickened.
Meanwhile, cook the penne in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Add drained pasta to the sauce and toss until evenly coated, adding a splash of pasta water if needed to loosen the sauce.
Serve immediately topped with grated Parmesan and fresh basil.
Notes
Add chili flakes with the garlic for a spicy version.
Use fresh tomatoes when in season for a more vibrant sauce.
Omit cheese or use a vegan substitute for a vegan-friendly dish.
Stir in a bit of butter or cream for a creamier sauce.
Pair with crusty bread or a green salad for a complete meal.
