Garlic and Herb Penne Pasta

Comfort food that feels both familiar and a little elevated—this Garlic and Herb Penne Pasta is the kind of weeknight dinner that arrives at the table warm, fragrant, and impossible to ignore. It’s creamy, garlicky, and studded with juicy tomato and tender onion, all lifted with a bright Italian herb blend. The dish comes together quickly, uses pantry-friendly ingredients, and can easily be doubled to feed a crowd. Below you’ll find the full, tested ingredient list followed by step-by-step directions written for clarity and ease.

Why you’ll love this recipe

This pasta is an approachable, cozy meal with a sauce that’s rich without being heavy. The milk-based sauce thickens gently with flour and sings when combined with melted mozzarella; garlic and Italian herbs build the backbone of flavor, while tomato adds a welcome pop of freshness. It’s an adaptable formula—add cooked vegetables, shredded chicken, or a sprinkle of chili flakes if you like heat. The result is a velvety, herb-forward weeknight winner.

Ingredients

• 2 cups penne pasta, uncooked
• 2 tablespoons olive oil
• ½ medium onion, chopped
• 1 small tomato, diced
• 3 cloves garlic, minced
• Salt and ground black pepper, to taste
• 1 ½ cups milk
• 2 teaspoons Italian seasoning (I like to use a fresh mix of oregano, parsley, basil)
• 2 tablespoons flour
• 1 cup shredded mozzarella cheese

Notes on ingredients

The ingredient list is simple and straightforward. Use a good-quality olive oil and freshly minced garlic for best flavor. If you prefer a lower-fat finish, you can swap the milk for a reduced-fat variety, but whole milk yields a creamier texture. Fresh herbs in the Italian seasoning will give a brighter, fresher result compared to dried; if using dried, use the same measured volume as listed.

Equipment you’ll need

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Colander

Step-by-step directions

1. Bring the pasta water to a boil. Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to the water. Add 2 cups penne pasta and cook according to the package directions until al dente—usually around 9–11 minutes. Reserve about ½ cup of the starchy pasta cooking water before draining.
2. Heat the oil and soften the onion. While the pasta cooks, place a large skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, add ½ medium onion, chopped. Sauté the onion for 4–5 minutes, stirring occasionally, until it becomes translucent and soft but not browned.
3. Add the tomato and garlic. Stir in 1 small tomato, diced, and cook for 1–2 minutes to release its juices. Add 3 cloves garlic, minced, and cook for about 30–45 seconds more, just until fragrant. Keep the heat at medium so the garlic does not burn.
4. Season the aromatics. Season the mixture with salt and ground black pepper to taste. Add 2 teaspoons of Italian seasoning (a fresh mix of oregano, parsley, and basil is recommended). Stir to combine so the herbs bloom in the warm oil.
5. Create a roux to thicken the sauce. Sprinkle 2 tablespoons flour evenly over the onion, tomato, and garlic mixture. Stir constantly for about 1 minute to cook out the raw flour taste and form a light roux. The mixture should become slightly pasty and well coated with the flour.
6. Whisk in the milk. Gradually pour in 1 ½ cups milk while stirring or whisking constantly to avoid lumps. Keep the pan over medium heat and continue whisking until the sauce begins to thicken and becomes smooth—this usually takes 2–4 minutes. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to loosen it; if it’s too thin, let it simmer for another minute or two to reduce.
7. Melt in the mozzarella. Lower the heat to low and stir in 1 cup shredded mozzarella cheese, a handful at a time, until fully melted and melted into a creamy sauce. Taste and adjust seasoning with a little more salt and pepper if needed. If the sauce seems slightly grainy, stirring off-heat for thirty seconds and then returning to low heat will help the cheese smooth out.
8. Combine pasta and sauce. Add the drained penne to the skillet with the sauce. Toss gently to coat each piece of pasta thoroughly. If the sauce needs loosening, add some of the reserved pasta cooking water a tablespoon at a time until you reach a silky consistency that clings to the penne.
9. Finish and serve. Give the pasta a final toss, taste for seasoning, and sprinkle with an extra pinch of Italian seasoning or freshly chopped herbs if desired. Serve the pasta hot in shallow bowls, optionally with an extra drizzle of olive oil and a crack of fresh black pepper on top.

Serving suggestions

This Garlic and Herb Penne Pasta shines on its own, but here are a few ways to dress it up or serve it alongside other dishes:

• Add a handful of baby spinach or arugula at the end for a touch of green—stir until just wilted.
• Stir in cooked, shredded chicken or a can of drained white beans for extra protein.
• Top with toasted breadcrumbs for crunch—mix breadcrumbs with a little olive oil and toast in a small pan until golden.
• Pair with a crisp green salad and crusty bread to round out the meal.

Make-ahead and leftovers

You can prepare the sauce a day ahead and keep it refrigerated in an airtight container for up to 2 days. When ready to serve, reheat the sauce gently over low heat, adding a splash of milk or reserved pasta water to restore its creamy texture, then toss with freshly cooked penne. Leftovers stored in the fridge will keep for 3–4 days; reheat in a saucepan over low heat with a little additional milk to prevent the mixture from becoming dry or clumpy.

Recipe tips and troubleshooting

• For a silkier sauce, use whole milk. If using a lower-fat milk, the sauce may be slightly less rich but still delicious.
• Stir the flour into the hot vegetables to form a light roux—this step ensures the milk thickens without lumps.
• If your sauce becomes lumpy after adding milk, whisk vigorously and simmer gently; a quick blender blitz off heat will also smooth it out if needed.
• Reserve pasta cooking water every time you boil pasta—its starch is a secret weapon for adjusting sauce consistency and helping it cling to noodles.
• Do not overcook the garlic. Add it after the tomato so it softens without burning, which keeps the flavor bright and aromatic.

Flavor variations

Want to experiment? Try these subtle shifts to change the profile without reinventing the wheel:

• Lemon-herb: Add 1 teaspoon lemon zest and a squeeze of lemon juice to the finished pasta for brightness.
• Spicy: Stir in ¼–½ teaspoon red pepper flakes with the garlic for a warm kick.
• Cheesy upgrade: Swap half the mozzarella for grated parmesan for a nuttier finish.
• Veg-forward: Add sautéed mushrooms or roasted red peppers when you toss the pasta with the sauce.

Final thoughts

This Garlic and Herb Penne Pasta is proof that a handful of simple, quality ingredients can yield something special. It’s comforting without being heavy, adaptable to what you have on hand, and quick enough for busy evenings. The gentle herb notes, creamy sauce, and tender tomato make it a universally appealing plate—perfect for weeknight dinners, casual guests, or meal-prep lunches.

Happy cooking—may your kitchen smell like garlic and fresh herbs!