Italian Herb-Infused Penne with Roasted Garlic Tomato Sauce
A comforting pasta dish where penne is tossed in a roasted garlic and tomato sauce, accented by fresh basil and Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 55 minutes blends penne pasta, large roma tomatoes, quartered, bulbs whole garlic bulbs 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
- 4 large roma tomatoes, quartered
- 2 bulbs whole garlic bulbs
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat your oven to 400°F. Cut the tops off 2 whole garlic bulbs to expose the cloves, drizzle with 2 tbsp olive oil, and wrap each bulb tightly in foil. Roast for 40 minutes until the garlic is soft and golden.
- Step 2: Meanwhile, 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 and set aside.
- Step 3: In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add 4 quartered roma tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 8-10 minutes until the tomatoes break down and the sauce thickens.
- Step 4: Squeeze the softened roasted garlic cloves from the foil into the tomato sauce and stir to combine, letting the garlic meld for 2 minutes.
- Step 5: Add the cooked penne pasta to the skillet and toss thoroughly to coat the pasta with the sauce.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Serve warm garnished with extra basil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Infused Penne with Roasted Garlic Tomato Sauce take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian Herb-Infused Penne with Roasted Garlic Tomato 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 Italian Herb-Infused Penne with Roasted Garlic Tomato 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 Italian Herb-Infused Penne with Roasted Garlic Tomato 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 Italian Herb-Infused Penne with Roasted Garlic Tomato 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.
