While simmering a pot of hearty minestrone this afternoon, I found myself craving something simpler — something that didn’t require half the pantry or a dozen chopping boards. That’s when I turned to the humble tomato and decided to make a quick tomato sauce. With 275g of vine tomatoes on hand, a few dried herbs, and a handful of penne pasta, I whipped up a dish that’s as flexible as it is flavourful. Sometimes, the best meals come from what’s already on the counter — especially when finished with a generous grating of Parmesan cheese and a slice of sourdough.

Why Skin and Deseed Tomatoes for a Proper Tomato Sauce

Before cooking, I took a few extra minutes to skin and deseed the tomatoes — a step borrowed from professional kitchens that makes a world of difference. Removing the skins gives the tomato sauce a silky texture, while deseeding helps avoid bitterness and excess water. It’s a small effort that pays off in purity and depth of flavour, especially when tomatoes are the star of the show.

Ingredients for Penne Pasta with Tomato Sauce

• 275g vine tomatoes, skinned, deseeded, and chopped
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• ½ tsp honey
• Pinch of salt
• ¼ tsp dried oregano (or thyme, or herbes de Provence — whatever’s handy)
• 75–100g penne pasta
• Grated Parmesan cheese, to taste
• Sourdough bread, for serving

Method: How to Make Tomato Sauce for Pasta

1. To skin the tomatoes, score a small 'X' on the bottom of each one, blanch in boiling water for 30 seconds, and then transfer to cold water. The skins will slip off easily. Halve and scoop out the seeds with a spoon.
2. Cook the penne pasta in a pan of salted boiling water until al dente. Drain and set aside.
3. Meanwhile, heat olive oil in a small saucepan. Add the garlic and gently fry until fragrant.
4. Add the chopped tomatoes, salt, honey, and dried herbs. Simmer uncovered on low heat for 15–20 minutes, stirring occasionally, until the tomato sauce thickens and the tomatoes break down.
5. Mash the sauce with a fork for a rustic texture or blend it briefly if you prefer it smooth.
6. Toss the hot penne pasta with the sauce, top with grated Parmesan cheese, and serve with sourdough on the side.

Ribera del Duero: The Perfect Wine Pairing

To finish, I poured myself a generous glass of Ribera del Duero. Its bold, earthy notes paired beautifully with the sweetness of the tomatoes and the saltiness of the Parmesan cheese. Proof that even the simplest tomato sauce deserves a proper toast — especially when served with good wine and great bread.

This recipe is part of my Pasta Recipes collection. It joins a growing collection of pasta dishes — from quick weeknight suppers to slow-cooked ragù and baked Italian classics — in my complete Pasta Recipes hub.

Wonky photos, proper pasta, genuine adventures — The Flexible Chef