Penne Lisce

Penne Lisce al Pomodoro e Basilico

Penne Lisce — smooth, ridgeless penne from the Italian tradition — tossed in a quick San Marzano tomato sauce with fresh basil. A comforting everyday bowl that lets the pasta itself shine.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) penne lisce, smooth, ridgeless penne; De Cecco or Garofalo if available
• •20 g (4 tsp) fine sea salt, for the pasta water
• •3 tbsp extra-virgin olive oil
• •2 cloves garlic, lightly crushed, left whole
• •1 small red chili pepper, optional, for gentle heat
• •400 g (14 oz) San Marzano tomatoes, canned, whole peeled; the closest substitute is any good-quality canned plum tomato
• •1 pinch fine sea salt, for the sauce
• •1 pinch sugar, only if needed, to balance acidity
• •10 g (1/3 cup loosely packed) fresh basil leaves, torn by hand at the end
• •60 g (1/2 cup grated) Pecorino Romano, or Parmesan-Reggiano; authentic Italian home cooking often finishes with one or the other

Steps

1. 1 Bring a large pot of water to a rolling boil (at least 1 litre / 4 cups per 100 g of pasta). Add 20 g fine sea salt once boiling.
2. 2 Meanwhile, warm the olive oil in a wide skillet over medium-low heat. Add the crushed garlic cloves and the whole chili (if using) and cook gently for 1–2 minutes until fragrant and just turning pale gold — do not brown the garlic.
3. 3 Lift the garlic and chili out of the pan with a slotted spoon and discard. Pour in the canned tomatoes, crushing each one between your fingers as it goes in.
4. 4 Season the sauce with a pinch of salt and, if your tomatoes taste sharp, a tiny pinch of sugar. Simmer gently, uncovered, for 12–15 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate at the edges.
5. 5 Drop the penne lisce into the boiling water and stir immediately. Cook to al dente: about 1 minute less than the package time, then start tasting. For penne lisce, al dente means a clean bite in the centre with no chalky core — usually 9–11 minutes.
6. 6 Reserve about 200 ml / ¾ cup of the starchy pasta water, then drain the pasta.
7. 7 Add the drained penne directly to the skillet with the sauce along with a generous splash (about 80 ml / 1/3 cup) of the reserved pasta water. Toss vigorously over medium heat for 30–60 seconds so the sauce emulsifies and clings to the smooth surface of the pasta.
8. 8 Remove from the heat. Add most of the torn basil and two-thirds of the grated cheese, toss once more, and let it rest for 30 seconds so the cheese melts into a glossy coating.
9. 9 Divide between warm bowls, finish with the remaining cheese and basil, and serve immediately.