Garlic and Red Pepper Penne with Tomato-Basil Sauce
Al dente penne pasta tossed in a vibrant tomato and fresh basil sauce, perfectly balanced with garlic and olive oil. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends penne pasta, olive oil, thinly sliced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4, thinly sliced garlic cloves
- 28 oz canned crushed tomatoes
- 1 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
- 1/2 cup, grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain pasta, reserving 1/2 cup of pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 3: Pour in 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Simmer sauce for 10 minutes, stirring occasionally until it thickens slightly.
- Step 4: Stir in 1 cup chopped fresh basil and add the drained pasta to the skillet. Toss to combine, adding reserved pasta water gradually to loosen the sauce as needed.
- Step 5: Remove from heat and sprinkle 1/2 cup grated Parmesan cheese over the pasta. Toss again and serve warm.
Frequently asked questions
How long does Garlic and Red Pepper Penne with Tomato-Basil Sauce take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Garlic and Red Pepper Penne with Tomato-Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Garlic and Red Pepper Penne with Tomato-Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic and Red Pepper Penne with Tomato-Basil Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic and Red Pepper Penne with Tomato-Basil Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
