Penne Lisce
Also known as penne, quills, penne lisce
Penne lisce are smooth, plain Italian quill pasta whose unridged surface suits light oil, tomato and cheese sauces, a versatile Campanian home staple.
About Penne Lisce
Penne lisce are smooth, plain penne from Italy, the quill-shaped pasta cut on the diagonal with a straight, unridged surface. The name lisce simply means "smooth", distinguishing it from the more common ridged penne rigate. Made from durum wheat semolina and water, the hollow tubes are dried until hard so they hold their shape through boiling and cling only lightly to sauce.
Because the smooth surface does not trap sauce the way ridges do, penne lisce suits lighter, thinner dressings rather than heavy ragù. Cooks use it with simple olive oil and garlic, fresh tomato, seafood, or a loose butter-and-cheese finish, and it is a home staple across Italy, particularly in Campania where short tubular pasta is deeply traditional.
Though penne rigate has become the supermarket default, penne lisce remains a favourite of cooks who prefer a more delicate pasta with a silky bite. It turns up in baked pasta, cold pasta salads and everyday weeknight meals, prized for its versatility and its clean, neutral character.
🏛️ History & Culture
Penne lisce is a smooth-surfaced variant of the classic penne pasta, a tube-shaped noodle cut on the diagonal. Its origins are generally attributed to the Campania region of southern Italy, particularly Naples, where the shape emerged in the 19th century; the name derives from the Italian word "penna" (quill), referencing its pointed ends. While the invention of penne is well-associated with this area, the specific development of the smooth "lisce" version over the ridged "rigate" is not separately documented, so its exact history is not distinctly traced.
Unlike the more common penne rigate, whose ridges help cling to thicker sauces, penne lisce offers a delicate, smooth texture that is often paired with lighter, oil-based dressings, delicate tomato sauces, or baked preparations. Culturally, it reflects the versatility of Italian pasta, serving as a staple in both everyday home cooking and regional dishes across the country, embodying the simplicity and adaptability of southern Italian culinary tradition.
🍳 How to make Penne Lisce
AI-assisted, not kitchen-testedPenne 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 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 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 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 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 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 Reserve about 200 ml / ¾ cup of the starchy pasta water, then drain the pasta.
- 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 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 Divide between warm bowls, finish with the remaining cheese and basil, and serve immediately.
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