Fire Roasted Tomato Penne Pasta

This Fire Roasted Tomato Penne Pasta is an easy 30-minute pasta dinner made with fire-roasted tomatoes, plenty of garlic, fresh vegetables, Parmesan, and a little lemon juice for a bright, flavorful finish. It’s simple enough for a busy weeknight but packed with way more flavor than your average quick pasta dinner.

I’ve been making this pasta for years, and it originally came about because I needed something just as easy as spaghetti—but I was tired of making the same spaghetti and meatballs over and over again.

Enter what I like to call my lazy girl’s pasta.

It’s quick, it’s flexible, and most of the ingredients are things you can easily keep stocked in your pantry. The fire roasted tomatoes do most of the heavy lifting here, giving the sauce a slightly smoky, rich tomato flavor without having to simmer anything for hours.

Add garlic, basil, Italian seasoning, a little heat from crushed red pepper flakes, vegetables, Parmesan, and a squeeze of lemon, and you’ve got an easy pasta dinner that tastes anything but boring.

Why You’ll Love This Fire Roasted Tomato Pasta

There is a reason I’ve kept this recipe in rotation for so many years.

• Ready in about 30 minutes. Perfect for nights when you want a homemade dinner without spending all evening in the kitchen.
• Packed with flavor. Fire roasted tomatoes, garlic, basil, Parmesan, and red pepper flakes create a simple sauce with tons of flavor.
• Easy to customize. Change up the vegetables, add chicken or sausage, or use whatever pasta you already have.
• Made with simple ingredients. Nothing complicated or difficult to find here.
• Great for weeknight dinners. It’s hearty and satisfying without requiring a ton of prep.

What Are Fire Roasted Tomatoes?

Fire roasted tomatoes are tomatoes that have been charred over a flame before they’re canned. That extra step gives them a deeper, slightly smoky flavor compared to regular canned diced tomatoes.

They’re one of my favorite shortcuts for adding more flavor to quick tomato sauces because you get some of that slow-cooked depth without actually having to cook the sauce all day.

For this pasta, I use one 15-ounce can of fire roasted tomatoes and add them directly to the skillet with their juices.

Ingredients You’ll Need

Penne Pasta

Penne is perfect for this recipe because all those little tubes and ridges grab onto the tomato sauce. You can substitute another short pasta like rigatoni, ziti, or rotini if that’s what you have.

Fire Roasted Tomatoes

The star of the sauce. Fire roasted tomatoes give this pasta a rich tomato flavor with a subtle smokiness that you don’t get from regular diced tomatoes.

Olive Oil

Olive oil creates the base for sautéing the vegetables, garlic, and seasonings.

Garlic

And yes, we’re using plenty of it. I use six cloves because garlic is one of the main flavors in this pasta.

Sweet Bell Peppers

Mini sweet peppers add color and a little natural sweetness. Regular red, orange, or yellow bell pepper works too.

Broccoli

Broccoli makes this pasta a little heartier and adds another vegetable without requiring much extra work. Cut the florets fairly small so they cook quickly.

Basil

Basil pairs perfectly with the tomatoes and garlic. Fresh basil is fantastic when you have it, but dried basil works too.

Italian Seasoning

A quick way to add even more herb flavor to the tomato sauce.

Crushed Red Pepper Flakes

Just enough for a little heat. Add more or less depending on how spicy you like your pasta.

Lemon Juice

This might sound unexpected in a tomato pasta, but don’t skip it! A squeeze of lemon at the end brightens everything up and balances the richness of the tomatoes and Parmesan.

Parmesan Cheese

Freshly grated Parmesan adds a salty, savory finish and helps bring the sauce and pasta together.

How to Make Fire Roasted Tomato Penne Pasta

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente.

Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside.

2. Sauté the Vegetables

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

Add the diced sweet peppers and broccoli and sauté for about 3–4 minutes, until they begin to soften.

3. Add the Garlic and Seasonings

Add the garlic and basil and cook for another 1–2 minutes, stirring frequently so the garlic doesn’t burn.

4. Add the Fire Roasted Tomatoes

Pour the fire roasted tomatoes and their juices into the skillet.

Add the Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir everything together and allow the sauce to simmer for about 5 minutes.

5. Toss With the Pasta

Add the cooked penne directly to the skillet and toss until all of the pasta is coated in the fire roasted tomato sauce.

If you’d like the sauce a little looser, add a splash of the reserved pasta water.

6. Finish With Lemon and Parmesan

Reduce the heat and add the lemon juice and freshly grated Parmesan.

Toss again until everything is combined, taste, and adjust the salt, pepper, or crushed red pepper flakes as needed.

Serve immediately with extra Parmesan and fresh basil on top.

Tips for the Best Tomato Penne Pasta

Salt your pasta water. This is your first opportunity to season the pasta itself, so don’t skip it.

Don’t overcook the vegetables. You want the peppers and broccoli tender but not mushy.

Save some pasta water. A splash of that starchy water can help the tomato sauce cling beautifully to the penne.

Let the tomatoes simmer. Even though this is a quick sauce, giving the tomatoes a few minutes to cook with the garlic and seasonings makes a big difference.

Add the lemon at the end. You want that fresh, bright flavor to come through, so stir the lemon juice in once the sauce is finished cooking.

Use freshly grated Parmesan if possible. It melts into the pasta much better than pre-shredded Parmesan.

Easy Variations

One of the best things about this fire roasted tomato pasta is how easy it is to customize.

For extra protein, add sliced chicken sausage, Italian sausage, grilled chicken, shrimp, or chopped cooked chicken.

You can also switch up the vegetables. Spinach, zucchini, mushrooms, asparagus, or kale would all work well.

Want it creamy? Stir in a splash of heavy cream after the tomatoes have simmered for an easy creamy fire roasted tomato pasta.

For an even spicier pasta, increase the crushed red pepper flakes or add a little Calabrian chili paste.

What to Serve With Fire Roasted Tomato Penne Pasta

This pasta is hearty enough to serve as a complete meal, especially with the broccoli and peppers, but it’s also great with garlic bread or crusty bread for soaking up the extra tomato sauce.

A simple green salad or Caesar salad also makes an easy side if you want to round out dinner.

Frequently Asked Questions

Can I add chicken to this pasta?

Absolutely. Cooked chopped chicken or sliced grilled chicken can be tossed into the skillet when you add the pasta. You can also cook bite-sized pieces of chicken in the skillet first, remove them, prepare the sauce, and then add the chicken back at the end.

Can I add chicken sausage?

Yes! Chicken sausage is especially good with the fire roasted tomato sauce. Slice fully cooked chicken sausage and brown it in the skillet before cooking the vegetables. Remove it, make the sauce, and add the sausage back when you toss in the pasta.

Can I make this pasta ahead of time?

You can. Prepare the pasta and sauce, allow everything to cool, and refrigerate it in an airtight container. When reheating, add a small splash of water or broth to loosen the sauce.

For the best texture, I still prefer this pasta freshly made.

Do I have to use penne?

No. Rigatoni, ziti, rotini, bowties, or another short pasta will work. I like pasta shapes with ridges because they hold onto the tomato sauce really well.

Can I use regular diced tomatoes instead of fire roasted tomatoes?

You can, but you’ll lose some of the smoky flavor that makes this recipe special. If possible, I recommend sticking with fire roasted tomatoes.

Can I leave out the broccoli?

Definitely. The vegetables in this recipe are very flexible. Leave out the broccoli completely or replace it with spinach, zucchini, mushrooms, or another vegetable you enjoy.

How to Store and Reheat

Store leftover fire roasted tomato penne pasta in an airtight container in the refrigerator for up to 3–4 days.

To reheat, add the pasta to a skillet with a splash of water or broth and warm it over medium-low heat until heated through. You can also microwave individual portions.

Finish the reheated pasta with a little fresh Parmesan and, if you have it, fresh basil.

More Easy Pasta Recipes

If you love easy pasta dinners, be sure to check out some of my other pasta recipes here on Ev’s Eats. They’re perfect for those nights when you want something flavorful and comforting without spending hours in the kitchen.

Final Thoughts

Sometimes the best recipes really are the simplest ones.

This Fire Roasted Tomato Penne Pasta has been one of those easy dinners I’ve come back to again and again over the years. The smoky tomatoes, lots of garlic, vegetables, Parmesan, and that little squeeze of lemon turn a handful of simple ingredients into a pasta that’s packed with flavor.

And because the recipe is so easy to customize, don’t be afraid to make it your own. Add chicken sausage, switch up the vegetables, make it spicy, or just keep it simple.

Either way, dinner is on the table in about 30 minutes—and that’s always a win.