Basil Infused Marinara with Penne Pasta

Tonya Young


This is a recipe that has become a mainstay for our family because it is so simple and easy to make, and because it tastes amazing! I love the rich tomato marinara, infused with basil. You can also use fresh tomatoes and basil if you have them on hand!

★★★★★ 7 votes
20 Min
1 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This sauce is a delightful combination of sweetness and spice. Canned tomatoes work perfectly well, but you might also want to try using fresh tomatoes when they're plentiful in the garden.


4 can(s)
(14.5 oz.) tomatoes, canned and chopped, with liquid
4 clove
3 Tbsp
olive oil, extra virgin
3 Tbsp
basil, dried
2 tsp
salt (or to taste)
1/2 tsp
black pepper, freshly ground
1/2 tsp
red pepper flakes
16 oz
penne pasta, uncooked
6 oz
parmesan cheese, freshly grated


1In a large skillet, heat olive oil on medium heat, and add minced fresh garlic. Lightly brown garlic.
2Add 4 cans of tomatoes with juice. Bring to boil. Reduce heat to low and simmer. Stir in basil, salt, pepper and red pepper flakes. Simmer for 1 hour, stirring occasionally, and adjusting seasoning to taste. (if sauce starts to become to dry, add a little bit of water)
3Start pasta 15 minutes before sauce is done. Cook pasta until al dente. Serve by ladeling sauce over pasta and sprinkling Parmesan cheese to taste.

About Basil Infused Marinara with Penne Pasta

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Collection: Perfect Pastas
Other Tag: Quick & Easy