Quick Penne Pasta Recipe – Tomato Garlic Chili Flakes

Last Updated on 3 months by Neha Deshmukh

Quick Penne Pasta Recipe – Tomato Garlic Chili Flakes

Hey everyone! If you’re anything like me, sometimes you just need a comforting, flavorful meal that comes together quickly. This penne pasta recipe is my go-to for those nights. It’s simple, packed with flavor, and honestly, feels like a warm hug in a bowl. I first made this when I was craving something easy but didn’t want to compromise on taste, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average pasta dish. The combination of fresh tomato, fragrant garlic, and a little kick from the chili flakes is just chef’s kiss. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s incredibly versatile – you can easily adjust the spice level or swap in different veggies. Honestly, who doesn’t love a good, reliable pasta recipe?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200 grams penne pasta
• 2 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 1 teaspoon red chili flakes (or more, to taste!)
• 1.5 cups fresh tomato puree
• 0.5 cup tomato paste
• 1 teaspoon oregano or mixed herbs
• 0.5 teaspoon dried parsley
• 0.25 teaspoon pepper powder
• 0.5 teaspoon sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality olive oil really makes a difference in the flavor of the sauce. Don’t skimp here! And seriously, if you can get your hands on fresh tomato puree, do it. It adds such a vibrant, fresh taste that canned just can’t replicate.

Interestingly, Italian pasta sauce preparation varies hugely by region. Some regions favour a long, slow simmer, while others (like where this recipe draws inspiration from) prefer a quicker, brighter sauce. The sugar balances the acidity of the tomatoes – it’s a little trick my Nonna taught me!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a pot of salted water to a boil. Add the penne pasta and cook until al dente – usually around 8-10 minutes. Remember to reserve about ½ cup of that pasta water before draining! This is liquid gold, trust me.
2. While the pasta is cooking, heat the olive oil in a pan over medium heat. Add the chopped garlic and red chili flakes. Sauté for about a minute, until fragrant. Be careful not to burn the garlic!
3. Pour in the fresh tomato puree and cook for 7-10 minutes, stirring occasionally, until it starts to thicken slightly.
4. Now, stir in the tomato paste, oregano, parsley, pepper powder, sugar, and salt. Continue to cook for another 5-7 minutes, until the oil starts to separate from the sauce. This means it’s beautifully developed!
5. Add the cooked pasta to the sauce and toss to coat. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
6. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente means “to the tooth” – it should have a slight bite.
• Taste as you go! Adjust the salt, pepper, and chili flakes to your liking.
• That pasta water is seriously important. The starch in it helps the sauce cling to the pasta.

Variations

This recipe is super adaptable. Here are a few ideas:

• Vegan Adaptation: Simply omit the Parmesan cheese. It’s delicious even without it!
• Gluten-Free Adaptation: Use your favorite gluten-free penne pasta.
• Spice Level: If you’re sensitive to spice, start with ½ teaspoon of red chili flakes and add more to taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Quick Weeknight Meal Adaptation: Throw in some pre-chopped veggies like bell peppers or mushrooms along with the garlic for an extra boost of nutrients.

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas to elevate your meal:

• Serve with a side of toasted bread for soaking up all that delicious sauce.
• Grate some Parmesan cheese over the top (if you’re not vegan!).
• A simple green salad makes a lovely accompaniment.

Storage Instructions

Leftovers? Yes, please! Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen up the sauce.

FAQs

1. What type of pasta works best for this sauce?

Penne is fantastic because of its ridges, which help the sauce cling. But you can also use rigatoni, fusilli, or even spaghetti!

2. Can I use canned tomato puree instead of fresh? What adjustments should I make?

You can! Canned tomato puree will work, but it might be a little less vibrant in flavor. I recommend adding a teaspoon of tomato paste to boost the tomato flavor and simmering the sauce for a little longer.

3. How can I make the sauce less spicy?

Reduce the amount of red chili flakes or omit them altogether. You can also add a dollop of yogurt or cream to the sauce to cool it down.

4. What is the best way to reserve pasta water and why is it important?

Before draining the pasta, use a mug or measuring cup to scoop out about ½ cup of the starchy cooking water. It helps bind the sauce to the pasta and creates a creamier texture.

5. Can this pasta be made ahead of time? How should I reheat it?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta fresh when you’re ready to serve. Reheat the sauce gently on the stovetop and toss with the cooked pasta.