83% would make this again

Penne Pasta Marinara

Q: What is marinara sauce made of?

Marinara sauce is a simple tomato-based sauce made with good quality canned or fresh tomatoes, olive oil, garlic, salt and pepper and often fresh basil. Some cooks add a small pinch of sugar if the tomatoes taste too acidic and a splash of pasta water helps bind the sauce to the pasta.

Q: How do you make marinara sauce from scratch?

To make it from scratch, warm olive oil in a pan, lightly cook garlic until fragrant, add the tomatoes, salt and pepper then let the sauce simmer gently so it thickens and flavours deepen. At the end tear in fresh basil and finish with a splash of pasta water to make the sauce glossy and cling to the penne.

Q: What kind of cheese goes with penne marinara?

Many people enjoy Parmesan or Pecorino for a salty nutty finish and softer cheeses like burrata or fresh mozzarella add creamy richness on top. The cheese you choose depends on how rich you want the dish. Aged hard cheeses for sharp flavour or fresh cheese for mellow creaminess.

Q: How long should I cook marinara sauce?

Most marinara sauces cook well in about 15 to 20 minutes of gentle simmering once the tomatoes are added, which gives the flavours a chance to come together without overcooking. Longer simmering can deepen flavour but starting with good tomatoes and seasoning is more important than time.

Q: Can I use fresh tomatoes for marinara sauce?

Sure fresh ripe tomatoes can make a lovely marinara but they should be peeled and roughly chopped so the sauce isn’t too watery. Many home cooks remove the skins by blanching the tomatoes briefly before cooking so the sauce stays thick and smooth.

Q: How do you get marinara sauce to stick to pasta?

Reserve a bit of the pasta cooking water before you drain the penne then add it to the sauce when you toss the pasta. The starchy water helps the sauce cling to the pasta, keeps everything silky and prevents the sauce from sliding off.

Vish G

January 17, 2026

On nights when dinner needs to be easy Penne Pasta Marinara somehow always saves the day. It is cosy, saucy and proof that simple food can still feel like a treat. Grab a fork and try not to go back for seconds. Top it with your favourite cheese and you have a quick lunch or dinner recipe done in minutes.

PREP TIME

10 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

400 g or 14 oz penne pasta
2 tablespoons olive oil
4 garlic cloves finely chopped
1 x 800 g or 28 oz can good quality chopped tomatoes
1 teaspoon salt plus more for pasta water
½ teaspoon black pepper
½ teaspoon sugar optional
¼ teaspoon dried chili flakes optional
A small handful fresh basil leaves plus extra for topping
60 ml or ¼ cup reserved pasta cooking water
Burrata cheese or cheese of choice for serving

Instructions

Bring a large pot of water to a rolling boil, add a generous pinch of salt and cook the penne until just tender with a slight bite.
Scoop out and save about half a cup of the pasta water, then drain the pasta.
Heat the olive oil in a wide pan over medium heat and add the garlic, stirring gently for about 30 seconds until fragrant but not browned.
Pour in the chopped tomatoes, add the salt, pepper, sugar if using and chili flakes if you like a little heat.
Let the sauce simmer uncovered for about 15 minutes, stirring occasionally until slightly thickened and rich in flavour.
Tear the basil leaves and stir them into the sauce just before adding the pasta.
Add the cooked penne to the sauce along with a splash of the reserved pasta water and gently toss until the pasta is well coated and glossy.
Taste and adjust seasoning if needed, adding more pasta water a little at a time if the sauce looks too thick.
Remove from the heat and serve immediately with burrata or your preferred cheese placed on top.
Finish with extra fresh basil and a drizzle of olive oil if desired.