Penne in a Blush Basil Sauce with Bocconcini

Ingredients

• 200 g (2 cups)gluten-free penne
• 1 handfulfresh basil
• 2 clovesgarlic, minced
• ½ largered onion, chopped
• 60 ml (4 tbsp), dividedolive oil
• 1 can (about 400 g)crushed tomatoes
• 1 tspvegetable bouillon paste or concentrate
• 30 ml (2 tbsp), dividedbalsamic vinegar
• 150 g (1 cup)cherry tomatoes
• 60 ml (¼ cup)sour cream
• 25 g (¼ cup)grated Parmesan cheese
• 4–6 mediumbocconcini balls
• 2 tsp, plus to tastesalt
• To tastepepper
• 2.8 litres (12 cups)water

Instructions

1. 1

   Prepare and preheat

   Wash and dry the produce. Preheat the grill to high.

2. 2

   Boil the water

   Put 2.8 litres (12 cups) of water, 2 tsp of salt and 15 ml (1 tbsp) of olive oil into a large pot. Cover and bring to the boil over high heat.

3. 3

   Cook the penne

   Add the gluten-free penne to the boiling water. Cook for 12–14 minutes, stirring occasionally and keeping an eye on the pot so it does not boil over. A wooden spoon laid across the top can help prevent this; gluten-free pasta may take about 2 minutes longer than regular pasta.

4. 4

   Reserve pasta water

   When the penne is cooked, set aside 120 ml (½ cup) of the cooking water. Take the pot off the heat, drain the pasta and set it aside.

5. 5

   Prepare the aromatics

   Pick the basil leaves from the stems, keeping the stems aside. Peel and mince the garlic, then chop the red onion.

6. 6

   Blanch the basil

   Put half of the basil leaves in a small bowl with 30 ml (2 tbsp) of the reserved pasta water and combine.

7. 7

   Dry the basil

   Drain the water from the bowl and pat the basil leaves dry with a paper towel. Wipe the bowl clean.

8. 8

   Make basil oil

   Thinly slice the blanched basil and return it to the small bowl. Stir in 15 ml (1 tbsp) of olive oil and set aside.

9. 9

   Line a tray

   Line a baking sheet with parchment paper.

10. 10

    Season the tomatoes

    Add the cherry tomatoes to the baking sheet, toss with 15 ml (1 tbsp) of olive oil and season with salt and pepper.

11. 11

    Grill the tomatoes

    Put the tray under the preheated grill for 4–5 minutes, until the tomatoes begin to burst.

12. 12

    Add balsamic vinegar

    Remove the tomatoes from the oven and, while they are still on the tray, toss them with 15 ml (1 tbsp) of balsamic vinegar.

13. 13

    Soften the onion

    Heat 15 ml (1 tbsp) of olive oil in a large pan over medium heat. Add the red onion and cook, stirring often, for 2–3 minutes. Add the garlic and cook for a further 1–2 minutes, until the onion is soft and translucent.

14. 14

    Reduce the sauce

    Add the crushed tomatoes, vegetable bouillon, reserved basil stems and 15 ml (1 tbsp) of balsamic vinegar. Cook for about 7–8 minutes, stirring often, until the sauce has reduced slightly.

15. 15

    Finish the sauce

    Take the pan off the heat once the sauce has thickened slightly. Remove the basil stems, then stir in 60 ml (¼ cup) of the reserved pasta water, the sour cream and grated Parmesan. Season with pepper.

16. 16

    Coat the penne

    Add the cooked penne to the pan and stir it through the basil-blush sauce.

17. 17

    Add the toppings

    Divide the penne and sauce among bowls or plates. Top with the balsamic tomatoes, tear the bocconcini over the pasta and season with salt.

18. 18

    Finish and serve

    Tear the remaining basil leaves over the pasta. Drizzle with the basil oil, covering the tomatoes, pasta and bocconcini, and serve immediately.

What is penne in a blush basil sauce?

Penne is a short, tube-shaped pasta associated with Italian cooking, often served with sauces that cling to its ridges and hollow centres. A blush sauce gets its soft pink colour and creamy texture by combining tomato with a dairy ingredient.

Here, sour cream and Parmesan enrich a simple tomato sauce, while basil brings a fresh, earthy aroma. Balsamic-tossed tomatoes and torn bocconcini add bright, juicy and milky contrasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 21g protein, 66g carbs, 23g fat.

Most of the carbohydrates come from the penne, while olive oil, sour cream and bocconcini provide much of the fat; the cheese also contributes protein, with some from the pasta and Parmesan. Serve with a generous side of vegetables or salad to round out the plate.

Build flavour in stages

Onion and garlic: soften the onion before adding the garlic, so both flavour the sauce without browning too quickly.

Tomato base: simmer the crushed tomatoes with the bouillon, basil stems and balsamic vinegar for 7–8 minutes. Removing the stems before stirring in the dairy keeps the sauce easy to eat.

Creamy finish: take the pan off the heat before adding the sour cream and Parmesan. This helps the sauce stay smooth rather than becoming too hot and splitting.

Make the basil oil

Blanched basil: the leaves are briefly combined with hot pasta water, then drained and dried before being sliced. Pat them dry well so the oil does not become watery.

Oil: stir the sliced leaves into olive oil and keep this mixture for the final drizzle. It gives the finished dish a concentrated basil fragrance.

Watch the pasta texture

Gluten-free pasta can go from firm to soft quickly, so start checking it as it approaches the end of the stated 12–14 minutes. The penne should be tender but still hold its shape.

Save the pasta water before draining. Its starch helps the sauce coat the pasta; add the stated amount when finishing the sauce rather than discarding it all.

Get the tomatoes just right

Spread the cherry tomatoes across the lined tray so they sit in a single layer under the grill. They are ready when their skins begin to split after 4–5 minutes.

Toss them with balsamic vinegar while they are still on the baking sheet, so the juices and vinegar coat the tomatoes together.

Bring the toppings together

Add the bocconcini at the end and tear it over the hot pasta. It will soften from the warmth without needing to be cooked into the sauce.

Finish with the balsamic tomatoes, basil leaves and basil oil just before serving. A crisp green salad or steamed vegetables make a fresh side alongside the creamy pasta.

Recipe notes & tips

• Check the gluten-free penne early in its cooking window, as brands can vary in texture and timing.
• Measure out the pasta water before draining so you have enough to loosen the sauce.
• Dry the blanched basil leaves thoroughly before mixing them with olive oil.
• Keep the cherry tomatoes in one layer so they blister evenly under the grill.
• Add the sour cream and Parmesan with the pan off the heat for a smoother sauce.
• Tear the bocconcini and add the basil oil just before serving.

Variations

• Use fresh tomatoes: replace the can with peeled, chopped ripe tomatoes and simmer until saucy.
• Add spinach: stir a handful into the hot sauce until just wilted.
• Make it spicier: add chilli flakes with the garlic.
• Swap the cheese: use mozzarella pearls instead of bocconcini.
• Add extra vegetables: roast sliced courgette alongside the cherry tomatoes.
• Boost the herbs: add a little chopped parsley with the finishing basil.

Common mistakes to avoid

• Overcooking the pasta: start checking near the lower end of the cooking time and drain when just tender.
• Forgetting the pasta water: reserve it before draining so you can loosen and bind the sauce.
• Burning the garlic: add it after the onion has softened and cook only until fragrant.
• Splitting the sauce: take the pan off the heat before stirring in the sour cream and Parmesan.
• Crowding the tomatoes: arrange them in a single layer so they blister instead of steaming.
• Adding basil oil too early: drizzle it over the plated pasta to keep its fresh aroma.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave with a splash of water; the bocconcini will soften further and the basil will lose some freshness.

Frequently asked questions