By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
537 cal · 45 min
Pasta Marinara
Recipe GLPRa0d0225a6ff889
A classic Italian pasta dish featuring whole wheat penne tossed with a vibrant homemade tomato sauce made from fresh roma tomatoes, garlic, and aromatic basil. Finished with premium Parmigiano Reggiano and a drizzle of extra virgin olive oil for an authentic, satisfying meal.
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Ingredients
1/4 cup fresh basil leaves
1/4 cup extra virgin olive oil
4 cloves garlic, minced
32 oz roma tomatoes, crushed
13.2 ounces whole wheat penne pasta
8 ounces Parmigiano Reggiano, finely grated
Salt to taste
Black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside.
While the pasta cooks, heat the extra virgin olive oil in a large saucepan over medium heat.
Add the minced garlic to the warm oil and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
Pour the crushed roma tomatoes into the saucepan, stirring well to combine with the garlic and oil.
Reduce the heat to low-medium and let the sauce simmer gently for 15–20 minutes, stirring occasionally. Season with salt and black pepper to your taste.
Tear the fresh basil leaves by hand and stir most of them into the sauce during the last 2 minutes of cooking, reserving some for garnish.
Divide the cooked penne among four serving bowls. Ladle the warm marinara sauce over each portion.
Top each bowl with a generous amount of finely grated Parmigiano Reggiano and garnish with the reserved fresh basil leaves. Serve immediately.
Comments
All ingredients are stocked at Harris Teeter, Food Lion, Kroger, and Walmart, though genuine parmigiano reggiano costs $8–12 per wedge and you'll want to use a light hand to keep per-serving cost under $2.50; substituting standard parmesan or Pecorino Romano cuts this significantly. The 45-minute estimate is honest if you're hand-crushing tomatoes and letting sauce simmer, though fresh Roma tomatoes are best June through September in North Carolina—winter versions lack flavor and you'd be better served using canned San Marzanos year-round. This reheats well on the stovetop with a splash of water and works as a weeknight staple for families, though it's a quiet dish that needs no constant attention, making it ideal for pairing with a side salad or roasted vegetables.
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