Easy One-Pot Penne Pomodoro Recipe (Quick & Delicious)

This easy one-pot penne pomodoro recipe gives you a complete pasta dinner in about 30–35 minutes, including 10 minutes of prep and 20–25 minutes of cooking. Dried penne simmers directly in crushed tomatoes, stock, garlic, onion, and olive oil, so the pasta cooks in the sauce and leaves behind a naturally thick, glossy finish.

Each bite is bright, savory, and comforting, with sweet tomato flavor, fragrant basil, mellow garlic, and a salty Parmesan finish. It makes approximately 4 servings and is ideal for busy weeknights when you want a delicious homemade meal without boiling pasta in a separate pot.

Why You’ll Love This Recipe

One-pot penne pomodoro has the comforting flavor of classic tomato pasta with a much simpler cooking method. The penne simmers right in the tomato-stock mixture, which means the pasta starch moves into the sauce rather than being lost in a separate pot of boiling water.

That extra starch helps create a thick, clingy sauce that coats every ridge of the penne. The result is saucy without being watery, rich without requiring cream, and fresh-tasting thanks to basil added at the end.

This recipe is also flexible enough for a relaxed family dinner or a casual meal with friends. For another simple pasta supper, try this one-pot vegetable pasta when seasonal produce is calling your name.

Ingredients You’ll Need

The ingredient list is short, but each item has an important job. Crushed tomatoes provide the bright foundation, while stock supplies the liquid needed to cook the pasta and gives the sauce a savory backbone.

• Penne: Use 12 ounces of dried penne, which holds the sauce beautifully in its ridges and hollow centers.
• Aromatics: A small yellow onion and 3–4 garlic cloves create a sweet, fragrant starting point.
• Tomatoes and stock: One 28-ounce can of crushed tomatoes and 3 cups of low-sodium vegetable or chicken stock cook the pasta directly in the pot.
• Seasoning: Kosher salt, freshly ground black pepper, and optional red pepper flakes balance the tomato flavor.
• Finishing ingredients: Fresh basil, finely grated Parmesan, and optional unsalted butter bring freshness, saltiness, and a silky final texture.

Use low-sodium stock when possible so you can control the seasoning. If your stock is salted, begin with less than the listed 1 teaspoon of kosher salt and adjust at the end.

For a sweet finish after dinner, keep our easy coconut-forward dessert bars in mind for your next pasta night.

How to Make It Step-by-Step

Step 1: Set a large, wide pot or Dutch oven over medium heat and add the olive oil. Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until it softens and looks translucent. Keeping the heat moderate prevents the onion from browning before the sauce begins.

Step 2: Add the sliced or minced garlic and the optional red pepper flakes. Cook for about 30 seconds, stirring constantly, until the garlic smells fragrant. This short cooking time is enough to release its flavor without making it bitter.

Step 3: Add the crushed tomatoes, low-sodium stock, kosher salt, and black pepper to the pot. Stir in the uncooked penne, pressing the pieces gently into the liquid so the pasta is mostly submerged. A few pieces may sit above the surface at first, but they will soften as the mixture heats.

Step 4: Bring everything to a boil, then immediately reduce the heat to a steady simmer. Cook uncovered or partially covered for 12–15 minutes, stirring frequently and scraping across the bottom of the pot. The early stirring is especially important because the pasta can stick before enough liquid surrounds it.

Step 5: Check the penne as it cooks and continue until it is al dente and the sauce has thickened around it. If the pasta absorbs the liquid too quickly and is still firm, add hot water or stock in 1/4-cup additions. Stir after each addition and give the pasta time to absorb the extra liquid before adding more.

Step 6: Remove the pot from the heat once the pasta is tender and the sauce is glossy. Stir in the torn basil, finely grated Parmesan, and optional butter, then taste for seasoning. Serve right away with extra Parmesan, basil, and a drizzle of olive oil.

Chef’s Tips for the Best One-Pot Pasta

A wide, heavy-bottomed pot is the best tool for this recipe because it gives the penne more room to sit in the liquid. A narrow pot can cause the pasta to stack tightly, making it more likely to cook unevenly or stick together.

Stir often, but do not stir aggressively. Use a wooden spoon or silicone spatula to sweep along the bottom and edges, lifting any pasta that begins to cling.

• Keep the simmer steady: A vigorous boil can evaporate the liquid too quickly and leave the pasta undercooked.
• Use hot added liquid: Warm water or stock helps the pot return to a simmer without slowing the cooking process.
• Finish off the heat: Parmesan melts more smoothly when added after cooking rather than while the sauce is boiling.
• Serve promptly: The sauce continues to thicken as it rests, so plate the pasta while it is glossy and loose.

Freshly grated Parmesan is preferable to pre-shredded cheese because it melts more evenly. Tear the basil just before adding it so its color and aroma stay bright.

If you enjoy cozy meals in a bowl, our easy tortellini soup is another comforting option for a chilly evening.

What to Serve with Penne Pomodoro

This pasta is satisfying on its own, but a few simple sides can make the meal feel complete. Serve it with a crisp green salad dressed with lemon and olive oil, or add warm bread for catching every last spoonful of tomato sauce.

Roasted vegetables such as zucchini, broccoli, or bell peppers pair well with the sweet acidity of the pomodoro sauce. For a lighter plate, offer steamed greens or a handful of peppery arugula dressed just before serving.

Keep the sides fresh and uncomplicated so they do not compete with the tomato, basil, and Parmesan. A final drizzle of olive oil and a few basil leaves are often all the garnish this dish needs.

For a brunch-style meal later in the week, pair your menu with these bakery-style blueberry muffins for a sweet contrast.

Storage, Reheating, and Leftovers

Store leftover penne pomodoro in an airtight container in the refrigerator. Because the pasta continues absorbing sauce as it cools, leftovers will be thicker than the freshly cooked dish.

Reheat gently on the stovetop or in the microwave, adding a small splash of water or stock to loosen the sauce. Stir once or twice during reheating and stop as soon as the pasta is hot to help protect its texture.

• Refrigerate leftovers promptly and enjoy them within a few days.
• Add fresh Parmesan and basil after reheating for the best flavor.
• A small drizzle of olive oil can refresh the surface of the sauce before serving.

This recipe is best served immediately, but careful reheating keeps the leftovers satisfying for lunch. If you are planning a festive menu, these charming Christmas tree pastries make a fun sweet addition to a holiday spread.

Easy One-Pot Penne Pomodoro

A quick tomato-forward pasta made by simmering uncooked penne directly in crushed tomatoes, stock, garlic, onion, and basil. Parmesan and optional butter finish the sauce with a rich, glossy texture.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Penne Pomodoro

• 12 oz (340 g) Dried penne
• 2 tbsp Extra-virgin olive oil
• 1 small Small yellow onion, finely chopped
• 3-4 cloves Garlic, thinly sliced or minced
• 1/4 tsp Red pepper flakes
• 1 28 oz can (794 g) Crushed tomatoes
• 3 cups (720 ml) Low-sodium vegetable or chicken stock
• 1 tsp, or less if using salted stock Kosher salt
• 1/2 tsp Freshly ground black pepper
• 1/2 cup, plus extra for serving Fresh basil leaves, torn
• 1/2 cup, about 45-50 g Finely grated Parmesan cheese
• 1 tbsp, optional Unsalted butter

Method

 

Step-by-Step

1. Heat the olive oil in a large, wide, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened but not browned.
2. Add the garlic and optional red pepper flakes, then cook for about 30 seconds, just until fragrant. Stir constantly so the garlic does not scorch.
3. Pour in the crushed tomatoes and stock, then season with the kosher salt and black pepper. Stir in the uncooked penne and arrange it so the pasta is mostly submerged.
4. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cook uncovered or partially covered for 12-15 minutes, stirring frequently, especially during the first few minutes.
5. Continue cooking until the penne is al dente and the tomato sauce has thickened. If the pasta becomes dry before it is tender, add hot water or stock 1/4 cup at a time.
6. Remove the pot from the heat and stir in the torn basil, Parmesan, and optional butter. Taste and adjust the salt and pepper before serving immediately.

Notes

Use a wide pot and stir often because pasta can stick as it releases starch into the sauce. Add Parmesan off the heat so it melts smoothly instead of becoming grainy. Serve with additional Parmesan, basil, and a drizzle of olive oil.

Final Thoughts

Easy one-pot penne pomodoro proves that a short ingredient list can produce a deeply comforting dinner. The combination of crushed tomatoes, garlic, basil, Parmesan, and olive oil stays true to the fresh spirit of pomodoro while the one-pot method keeps preparation and cleanup wonderfully simple.

Remember the key details: use a wide pot, stir frequently, add liquid gradually if needed, and mix in the Parmesan only after removing the pot from the heat. In just 30–35 minutes, you will have tender penne coated in a glossy tomato sauce that is ready to enjoy.

Serve it hot with extra basil, Parmesan, and olive oil, then let this reliable recipe become part of your weeknight rotation. It is quick enough for busy days, warm enough for comfort-food cravings, and flavorful enough to share.