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Quick Tomato Pasta

Penne in a bright tomato sauce that comes together while the pasta cooks.

Published by Gabor U. · Updated August 24, 2026

25 minutesTotal time
7 minPreparation
18 minCooking
4Servings
Quick Tomato Pasta
What you need

Ingredients

  • 320 g penne
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 400 g chopped tomatoes
  • 1 tsp dried oregano
  • 1 pinch sugar
  • A few basil leaves
  • Salt and black pepper
Step by step

Method

  1. Bring a large saucepan of water to a boil. Salt it generously and cook the penne for 1 minute less than the package time.
  2. Meanwhile, warm the olive oil in a wide pan over medium-low heat. Add the garlic and cook for 30–45 seconds without allowing it to brown.
  3. Add the chopped tomatoes, oregano, sugar, a pinch of salt and black pepper. Bring to a lively simmer.
  4. Cook uncovered for 10–12 minutes, stirring occasionally and crushing larger tomato pieces with the spoon.
  5. Reserve 200 ml pasta water, then drain the penne. Add it directly to the sauce with 60 ml of the cooking water.
  6. Toss over medium heat for 1–2 minutes until the pasta is al dente and glossy, adding more water if the sauce becomes tight.
  7. Tear in the basil, taste for seasoning and serve straight away.

How a short sauce still gains depth

A short tomato sauce can still taste rounded when the garlic is cooked gently and the pasta finishes in the pan. This version is deliberately simple: it is ready in the time it takes to boil the penne and works with ingredients commonly kept in the cupboard.

Cooking the sauce beside the penne

Start the sauce as soon as the pasta water goes on. Slice or mince the garlic evenly so no small pieces burn. Keep a mug beside the stove as a reminder to reserve cooking water before draining.

Quick additions from the pantry

Add chili flakes, olives or capers with the tomatoes. Stir in spinach at the end, or add drained cannellini beans for a fuller meal. Parmesan, ricotta or torn mozzarella can be added at the table.

Canned tomatoes, garlic and basil

Good canned tomatoes matter in a sauce this simple. Whole tomatoes can be crushed by hand if chopped tomatoes are thin or sharply acidic. Use the sugar only after tasting the reduced sauce; it softens acidity but cannot replace proper simmering. Fresh basil belongs at the end so its aroma remains clear.

Finishing and serving straight away

Serve with a green salad and grated cheese if you like. A drizzle of good olive oil and fresh basil are more useful here than a heavy topping.

Protecting the garlic and finishing the pasta

Brown garlic tastes bitter and cannot be hidden by tomatoes, so keep the oil at medium-low heat. Reserve cooking water before draining and move the penne into the sauce while slightly firm. Tossing for the final minute is what makes the sauce cling instead of sitting separately in the bowl.

Keeping leftover tomato pasta

Refrigerate for up to 3 days. Reheat in a covered pan with a spoonful of water, stirring until piping hot. The sauce alone freezes well for 2 months; freshly cooked pasta gives the best texture.