Penne al Pomodoro

Provided by Baonecci Ristorante

Recipe Serves 2 – 4


1 lb dry penne pasta (or your favorite shape of pasta)
5 Tbsp extra virgin olive oil
4 cloves garlic, minced
1 28-ounce can whole San Marzano-style tomatoes
1 Tbsp tomato paste
1 tsp onion powder
4 tsp salt
2 tsp black pepper
2 Tbsp fresh basil leaves, torn
½ cup grated Parmigiano-Reggiano


Bring a large pot of generously salted water to a boil. Add penne and cook until al dente, approximately 11 minutes. Drain well in a colander and set aside.
In a large pot, saute pan or deep skillet, heat the olive oil and garlic over medium heat. Cook the garlic for 2-3 minutes until fragrant. Add tomatoes, tomato paste, onion powder, salt and pepper. Stir the ingredients together, bring to a simmer and cook for approximately 10 minutes until mixture is thickened (sauce can be thinned to your preference with reserved pasta cooking water). Remove sauce from the heat.
To serve, place pasta in a bowl and ladle sauce on top. Sprinkle with grated cheese and basil.
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