Easy Tomato Pasta Recipe – Balsamic & Basil Penne Sauce

Last Updated on 2 months by Neha Deshmukh

Easy Tomato Pasta Recipe – Balsamic & Basil Penne Sauce

Hey everyone! If you’re anything like me, a simple, flavorful pasta dish is a weeknight lifesaver. This balsamic & basil penne sauce is exactly that – quick to make, bursting with fresh flavors, and seriously satisfying. I first stumbled upon a version of this while travelling through Italy, and have been tweaking it ever since to get it just right. It’s become a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average tomato sauce. The balsamic vinegar adds a lovely tanginess that cuts through the richness, while the fresh basil brings a bright, herbaceous note. It’s a little bit fancy, but honestly, it’s so easy you’ll be making it on repeat. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to whip up this delicious pasta sauce:

• 8-10 ripe tomatoes
• ¼ cup extra virgin olive oil (about 60ml)
• 1 medium onion
• 4 garlic cloves
• 1.5 teaspoon salt
• 1.5 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar (about 5ml)
• Handful of chopped basil leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Balsamic Vinegar: Don’t skimp here! A good quality balsamic vinegar really makes a difference. It adds a depth of flavor that’s just incredible. I prefer a slightly aged balsamic for this.
• Extra Virgin Olive Oil: This is the base of our flavor, so choose a good one. A fruity, robust olive oil is perfect.
• Fresh Basil: Seriously, use fresh basil. It’s worth it! The aroma and flavor are unbeatable. If you’re growing your own, even better! This sauce really leans into those fresh, regional Italian flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to prep the tomatoes. Bring a pot of water to a boil and gently lower in your tomatoes. Let them bubble away for 2-3 minutes, until the skins start to crack.
2. Once cooled slightly, peel off the skins, remove the seeds (this helps prevent a watery sauce!), and blend the tomatoes into a smooth puree. Set aside.
3. Now, heat the olive oil in a nice, wide pan over medium heat. Add the chopped onion and cook until it’s softened and translucent – about 5 minutes.
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
5. Pour in the tomato puree, then add the salt, red pepper flakes, black pepper, sugar, and balsamic vinegar. Give everything a good stir.
6. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

7. Finally, stir in the chopped fresh basil and remove the sauce from the heat.

8. Cook your penne pasta according to package directions. Before draining, reserve about a cup of pasta water – this is liquid gold!

9. Toss the cooked pasta with the tomato sauce and a splash of pasta water. The pasta water helps the sauce cling to the pasta and creates a lovely, creamy texture.
10. Serve immediately with a generous grating of Parmesan cheese.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. This will steam them instead of browning them.
• Taste the sauce as it simmers and adjust the seasoning as needed. Everyone’s palate is different!
• If the sauce is too thick, add a little more pasta water. If it’s too thin, simmer for a few more minutes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Skip the Parmesan cheese! Nutritional yeast makes a great vegan substitute.
• Gluten-Free Adaptation: Use your favorite gluten-free pasta.
• Spice Level Adjustment: Add more or less red pepper flakes to control the heat. My friend, Priya, loves a really spicy sauce, so she always adds an extra pinch!
• Quick Weeknight Version: Use a good quality jarred tomato sauce as a base and add the balsamic vinegar, basil, and seasonings. It won’t be quite the same, but it’s a great shortcut when you’re short on time.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw it overnight before reheating.

FAQs

Let’s answer some common questions:

• Is this sauce better with fresh or canned tomatoes? Fresh tomatoes are best when they’re in season, but good quality canned tomatoes can work in a pinch. If using canned, opt for whole peeled tomatoes and crush them yourself.
• Can I make this sauce ahead of time? Absolutely! The sauce actually tastes even better after it’s had a chance to sit for a few hours.
• What kind of pasta works best with this sauce? Penne is my go-to, but other short pasta shapes like rigatoni, fusilli, or farfalle would also be delicious.
• How can I adjust the sweetness of the sauce? If you prefer a less sweet sauce, reduce the amount of sugar. You can also add a squeeze of lemon juice to balance the flavors.
• Can I add vegetables to this tomato pasta sauce? Definitely! Sautéed mushrooms, bell peppers, or spinach would all be great additions.