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
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
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
Directions
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
39 Comments
Bobby 🤩
Go for it, Bobby Flay! 🍅🧅🍅🧅
Bobby doesn’t disappoint 😋😋😋
Bobby's recipes are the best, no wonder he's Food Network best exports indeed!
Me too onions and garlic is the only way. And Pasta is the best 👌
I Sooooooo love ❤️ you Bobby wishes that i could meet you in person from Annapolis Maryland love ❤️
Bobby, move into my house! I need you to cook for me!
👍😋😋
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.
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❓
I was raised on a similar recipe using elbow macaroni. I still make it!
That's horribly bad, DID YOU SEE THE BURNING OIL?? he should be ashamed 😆😆😆
This looks amazing and such simple ingredients. Great tips as well.
I do not like sauce poured over pasta 🤢 The pasta is still flavor-less.
Too much waffling.
Molto belle 👏👏👋🇮🇹
Delicious penne pasta! Looks really good! 🦇
You're a great instructor! You think to mention things that intimidate a novice and take experience to understand:-)
Avocado oil is what I use .
Bobby Flay is hotter than the devils toenails…🥵🥵🥵🔥🔥 #REDHEADEDWONDER
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.
Bobby, canola and vegetable oil are GMO HIGHLY INFLAMMATORY!! GO FOR HIGH SMOKE POINT AVOCADO OIL OR COCONUT OIL FOR YOUR HEART HEALTH AS WELL❤
Great!
Lol those onions and garlic sautéed for 5 seconds. Should’ve just started over with a new pan.
Way too much salt. Salt from the garlic purée, salt from the water, salt added to the sauce, saltiness from the parmigiana.
If you want to stay away from the high fat/calorie content of oil you can use low sodium veggie broth. Also for the tomato sauce (gravy) you can mince up carrots, onions, garlic and chopped tomatoes. Where is the oregano? Vegan cheeses instead.
It is the perfect food. 😊
Omg so delicious 😋
Bellissimo
What oil is the best to uses for cooking? I dont understand if the cannola oil is bad why is being approves to sale , after watching this show and i will stop reading comments i want my life back 😂
Boring
It is wonderful to see the Food Network back in the kitchen. I learned how to cook watching them, and Bobby was my favorite along with Ina. Now very few peopole teach anymore. Just insipid competition.
I’ve been watching Bobby since I was a kid he’s the best🤩
A little cheese. A little more cheese. Maybe a little more cheese. A little ricotta. Maybe a little more cheese. Chili flakes. More cheese…
That looks absolutely delicious for all vegetarian’s
Chicken penne vodka
Or chicken Alfredo 👍🏻
Delicious!
Don’t smack when you taste test your pasta next time
Bravo!