Bobby Flay's Penne with Tomatoes and Basil | Food Network

Cook along with Bobby as he demonstrates how to make one of his go-to dishes, a satisfying, perfectly seasoned Penne Pasta With Tomatoes and Basil!
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Penne with Tomatoes and Basil
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 6 to 8 servings


2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish


Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.

Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.

Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.

Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.

Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

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Bobby Flay’s Penne with Tomatoes and Basil | Food Network

22 Replies to “Bobby Flay's Penne with Tomatoes and Basil | Food Network”

  1. Sorry, Bobby, have to me a nay sayer; learned through experience, good marinara needs fat; my go-to is a neckbone. Vegitarian- butter. Vegan? I give up; fat delivers flavor.

  2. Big Bobby fan here. Good simple recipe for a delicious dinner. I was a little surprised at the canned tomatoes. Bobby, you should totally go to Sam’s and buy a package of fresh vine tomatoes!! Perfect size if you don’t want that tin flavor. I totally get how this is an easy recipe though! ????

  3. You're a great instructor! You think to mention things that intimidate a novice and take experience to understand:-)

  4. ???????? Hypertension crisis call 911 ???? salt on garlic , high sodium in tomato can, ocean level salt in pasta, high sodium in parmigiano, and more seasoning … what the … ????

  5. I do not like sauce poured over pasta ???? The pasta is still flavor-less.

  6. That's horribly bad, DID YOU SEE THE BURNING OIL?? he should be ashamed ????????????

  7. We have watched you for years and your go to oil has always been canola oil. Have you ever looked at the science of canola oil, and how detrimental it is to a persons body❓

  8. Well, a lot of people have found out that canola oil is one of the worst oils people can ingest because they’re full of chemicals. There are other oils as you know that can take high head and they’re good for us.

  9. I Sooooooo love ❤️ you Bobby wishes that i could meet you in person from Annapolis Maryland love ❤️

  10. Bobby's recipes are the best, no wonder he's Food Network best exports indeed!

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