Penne pasta is a type of tube-shaped pasta that originated in Italy. It is made with durum wheat flour and water, and is characterized by its short, cylindrical shape with angled ends. Penne pasta is often ridged, which helps it hold onto sauces and other ingredients. It is commonly used in a variety of Italian dishes, including pasta salads, baked pasta dishes, and dishes with tomato-based sauces.
Penne pasta can come in different sizes, with the most common being penne rigate, which has ridges on the outside.
1 pound (450g) penne pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese, for serving
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
- While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the crushed tomatoes, dried basil, salt, and pepper to the saucepan. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
- Drain the cooked pasta and return it to the pot. Add the tomato sauce to the pot and toss the pasta with the sauce until well coated.
- Serve the pasta hot, topped with grated Parmesan cheese.