Basic Parmesan Pomodoro

Basic Parmesan Pomodoro
Prep Time
15 min
Cook Time
50 min
6 servings

A simple yet authentic pasta made with Parmigiano-Reggiano, peeled cherry tomatoes and penne rigate pasta.



cup plus 2 Tbsp extra-virgin olive oil
cloves garlic, peeled and smashed
full stems basil
(14-oz) cans peeled cherry tomatoes
carrot, peeled and halved
oz Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt
lb(s) penne rigate pasta
cup grated Parmigiano-Reggiano, plus more for serving
- 4 Tbsp butter


Step 1

Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.

Step 2

Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.

Step 3

Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

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