Serves 4
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.
