Feeling bored at home and have some stored pasta in the pantry? So get ready to make something deliciously creamy with pasta and smashed tomatoes. Penne Pasta With Marinara Sauce recipe definitely makes your tummy satisfy in both taste and flavors. Above all, It a quite an easy-to-make recipe without taking much time also inspiring for the heath side. Tomatoes everybody knows how much beneficial for human health and to maintain a healthy lifestyle. Penny pasta not only boosts your hunger but also delights your mood.
A perfect side dish for diner, party, kids lunch box, or even spending some quality time with bae. In addition, with its texture and flavor-packed spices, everybody would start drooling over it. Casually known as Mediterranean-style-Family-Staple to enjoy every bite with love and taste. A perfect combo of Italian penne pasta with red sauce brings your cooking journey more powerful. This pasta can make in both styles; either want some cheesy and creamy pasta or simply red sauce fusion of spices. Spices and herbs can easily be selected by your own taste and according to your needs.
A budget-friendly food with enrich properties of a nutritionally balanced diet for waist watchers and everybody. With this recipe, you will surely go for green and meaty flavors again. Just take some time, and follow my step-by-step recipe to get amazing results.
Penne Pasta With Marinara Sauce
Ingredients
Italian Marinara Red Sauce
- 3-4 tbsp Olive Oil
- 1 kg Red Tomatoes (crushed or whole plum tomatoes in sauce)
- 6-8 Garlic Cloves (chopped)
- 1/2 medium size Onion (chopped)
- 1/3 cup Fresh Basil (torn or cut into long strips)
- 2 Bay Leaves
- Water (as required)
- Salt (to taste)
- 1/2 tsp Black Pepper
- Pinch of Sugar (optional)
Italian Marinara Penne Pasta
- 400 grams Penne Pasta
- 500 grams Red Tomatoes (chopped)
- 2 tbsp Olive Oil
- 2 cloves Garlic (chopped)
- 1 tsp Red Chili Flakes (halved)
- 1/2 tsp Red Chili Pepper (halved & chopped)
- 2 tbsp Parsley (chopped)
- 3 tbsp Capers
- 2 tbsp Black Olive (pitted & chopped)
- 1 Lemon Juice
- 1 pinch Sugar
- 1 tbsp Parsley Leaves
- 1 cup Cheddar/Mozzarella Cheese (optional)
Instructions
Italian Marinara Red Sauce
- Heat olive oil in a large pot, now add chopped garlic and onion and do sprinkle some of salt and black pepper. Cook over medium high heat for about 5 minutes until onions are transparent but making sure the onions and garlic don’t burn.
- Add the crushed tomatoes along with the required amount of water and the fresh basil. If you are using the whole tomatoes, just give a good blend of tomatoes in a blender or just use your hand by squeezing them perfectly to get smash texture.
- Allow sauce to simmer uncovered over medium high heat for about 30-45 minutes until thickened. Be sure the sauce is simmering but not boiling and give it a good stir now, and then so it doesn’t stick or burn on the bottom.
- Once sauce is done, remove it from the heat, taste to see if it needs any more salt and black pepper.
Italian Marinara Penne Pasta
- Heat the oil in a large skillet for almost 30 seconds. Add the tomatoes and simmer uncovered for a 10-15 minutes gradually.
- Meanwhile, take a large pen and fill it with water. When water start heating up, gradually add 2 tbsp salt and 3 tbsp oil and then add penne pasta and give a good boil. When penne pasta get boil completely, turn off the flame almost after 15minutes.
- Add the parsley, capers and olives to the sauce and season with salt ground black pepper, lemon juice and sugar.
- Drain the pasta, give the good mix of Italian marinara red sauce with penne pasta and serve hotly.
- Garnish with parsley or just want to add some layer of cheddar/mozzarella cheese.
What to Serve With Italian Penne Pasta With Marinara Sauce?
- · Garlic Bread with Extra Cheese / Killer Garlic Knots· Citrus Fennel & Avocado Dressed Salad· Guacamole Tossed Veggie Salad· Arugula salad with Shaved Parmesan Three Ways· Italian Chopped Salad with Marinated Chickpeas· Caesar Salad with Garlic Croutons· Mexican Mix Veggie Salad with Extra Virgin Dressing Of Olives
Notes
- Make the pasta sauce ahead and just refrigerate for almost up to 5-7 days or freeze up to 1 month. Before used take out pasta 15 minutes ago, then warm the sauce in a skillet then cook the pasta and finish as directed above.
- To avoid bringing unhealthy container pasta can, just prepare the pasta to completion then freeze in individual portion containers that should be microwave / freezer safe contain have, just warm before eating later.
- Use 2 tbsp basil oil, if olive oil is unavailable.