20 Minute Penne Pasta (Printable)

Quick penne pasta with garlicky tomato sauce, fresh basil, and Parmesan. Ready in 20 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta
02 - Salt, for pasta water

→ Sauce

03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small onion, finely diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1/2 tsp dried chili flakes
10 - Salt and black pepper, to taste
11 - 1/2 cup fresh basil leaves, chopped

→ Finishing

12 - 1/2 cup grated Parmesan cheese

# Steps:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté for 2-3 minutes until fragrant and softened.
03 - Stir in diced tomatoes, tomato paste, oregano, chili flakes, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
04 - Add drained pasta directly to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to achieve a silky consistency.
05 - Stir in chopped basil and grated Parmesan cheese. Cook for 1 minute until cheese melts and pasta is evenly coated. Serve immediately with extra basil and Parmesan.

# Expert Advice:

01 -
  • This pasta comes together faster than delivery would arrive, making it perfect for those nights when cooking feels impossible
  • The sauce clings to every ridged piece of penne like it was meant to be there, creating restaurant quality results with zero effort
02 -
  • That splash of pasta water you save is not optional, it is the secret ingredient that makes your sauce silky and clinging
  • The sauce will look too loose at first but keep tossing, it thickens beautifully as it coats the pasta
03 -
  • Grate your own Parmesan instead of buying pre grated, it melts better and tastes infinitely more flavorful
  • Let the garlic sizzle for just 30 seconds before adding onions, this prevents any bitter burnt taste

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