I love this recipe because it’s quick, vibrant, and packed with seasonal vegetables. The zucchini softens into a silky sauce, the basil adds brightness, and the cheese gives everything a beautifully creamy finish. The whole dish feels comforting but still fresh enough for summer. It’s also an easy weeknight option, requiring minimal prep and simple steps.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large zucchini, diced into 1/4-inch pieces 1 lb dried penne pasta 4 large garlic cloves, minced 1 large tomato, peeled and chopped 1/2 cup fresh basil leaves 1/4 cup extra-virgin olive oil 3/4 cup water 1 tsp salt 1/2 tsp freshly ground black pepper 1 cup Parmigiano-Reggiano, freshly grated
Directions
I heat the olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
I add the diced zucchini, then season with salt and pepper, cooking everything for about 3 minutes.
I pour in the water and let it simmer gently.
I stir in the chopped tomato.
I add more water if needed along with the basil, cover the pan, reduce the heat to low, and let it cook for about 20 minutes until the zucchini becomes tender.
I turn off the heat, add the Parmigiano-Reggiano, and stir until it melts into the sauce.
In a separate large pot, I bring salted water to a boil and cook the penne for about 8 minutes.
I drain the pasta and transfer it to the skillet with the zucchini sauce.
I turn the heat back on and sauté the pasta with the sauce for about 3 more minutes to bring everything together.
I serve the dish hot.
Servings and Timing
This recipe serves about 4 people. Preparation takes around 5 minutes, cooking takes about 30 minutes, and the total time is approximately 35 minutes.
Variations
Sometimes I add red pepper flakes for a touch of heat or stir in ricotta for extra creaminess. I also enjoy adding sautéed mushrooms or cherry tomatoes for more texture. When I want more protein, I toss in white beans or grilled chicken. Whole-wheat or gluten-free penne also works beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or olive oil to loosen the sauce. The dish can also be microwaved, but I prefer reheating on the stovetop for better texture.
FAQs
Can I use another pasta shape?
Yes, I often use rigatoni, fusilli, or mezze penne.
Can I add more vegetables?
Absolutely — bell peppers, eggplant, or spinach work well.
Do I need to peel the tomato?
Peeling gives the sauce a smoother texture, but I skip it when I’m short on time.
How do I keep the zucchini from getting mushy?
I dice it evenly and let it cook gently so it softens without breaking down too much.
Can I make the sauce ahead of time?
Yes, I store it for up to 2 days and reheat it before adding the pasta.
Can I make this spicy?
Yes, I add chili flakes or a chopped fresh chili.
What cheese can I use instead of Parmigiano-Reggiano?
Pecorino Romano adds a sharper, saltier flavor.
Can I use canned tomatoes?
Yes, canned diced tomatoes work if fresh tomatoes aren’t available.
How can I make this richer?
A tablespoon of butter stirred in at the end makes the sauce extra silky.
Should I serve anything alongside it?
I enjoy pairing it with a simple green salad or crusty bread.
Conclusion
I love making Penne Pasta with Campagnola Sauce because it’s simple, wholesome, and full of fresh Italian flavor. The combination of zucchini, basil, tomato, and cheese creates a rustic sauce that coats every piece of pasta beautifully. It’s a comforting yet light dish I always return to, especially when summer vegetables are at their peak.
This Penne Pasta with Campagnola Sauce is a rustic Italian dish that celebrates the flavors of fresh zucchini, ripe tomatoes, basil, and Parmigiano-Reggiano. Light yet satisfying, it’s a simple, garden-inspired pasta perfect for warm-weather meals or quick weeknight dinners.
Ingredients
4 large zucchini, diced into ¼-inch pieces
1 lb dried penne pasta
4 large garlic cloves, minced
1 large tomato, peeled and chopped
½ cup fresh basil leaves
¼ cup extra-virgin olive oil
¾ cup water (plus more as needed)
1 tsp salt
½ tsp freshly ground black pepper
1 cup Parmigiano-Reggiano, freshly grated
Instructions
Heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
Add the diced zucchini, season with salt and pepper, and cook for about 3 minutes.
Pour in the water and stir in the chopped tomato.
Add the basil, cover, reduce the heat to low, and simmer gently for about 20 minutes until the zucchini becomes soft and saucy. Add more water if needed.
Turn off the heat and stir in the grated Parmigiano-Reggiano until melted and creamy.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne for about 8 minutes, or until al dente.
Drain the pasta and add it to the skillet with the zucchini sauce. Toss over medium heat for 3 minutes to combine and coat evenly.
Serve hot, garnished with extra Parmigiano and fresh basil if desired.
Notes
Dice the zucchini evenly for consistent cooking and texture.
Use ripe, sweet tomatoes for the best flavor — or substitute canned diced tomatoes if needed.
For a spicier version, add chili flakes or a pinch of red pepper.
A touch of butter at the end makes the sauce extra silky.
To make it richer, stir in a spoonful of ricotta or crème fraîche before serving.
