Penne alla Maitó

Name: Penne alla Maitó
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Smooth penne pasta 12.7 oz; Tomato purée 3 ¼ cups; Parmigiano Reggiano PDO cheese (24 months aged) 8.5 oz; Butter (from Normandy, very cold) 1 cup; Basil fresh 1 cup; Fine salt to taste; Black pepper to taste

it br es fr de

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Penne with Maitó sauce is a real gem from the gorgeous seaside town of Forte Dei Marmi in Tuscany. This dish? It is about those simple, rich flavors that just scream local, family-style goodness. When you first dig in, the velvety tomato sauce really hits you, with Normandy butter and fresh basil creating this creamy and silky vibe. Really nice. This butter? It's a special touch you don't see in other penne pasta recipes. The dish is named after the grandma of the original restaurant owners, who put a lot of love into it.

Thing is, even though it looks simple, it’s got this quiet confidence that locals in Tuscany know so well. And it’s not just locals—it’s folks from all over Italy and even beyond, coming to taste this dish. And using fresh ingredients? Makes all the difference. Really, every bite has that tender, homey feel that’s hard to beat.

Unlike other creamy pasta dishes, this one keeps it basic yet super tasty. The sauce? It's simple but just so good, perfectly wrapping each piece of pasta. No need for extras. That’s the magic. Some might compare it to ricotta cheese pasta or penne with ricotta sauce, but the Maitó version is all about the smooth tomato, fresh basil, and that special buttery richness. People in Forte Dei Marmi keep it real, even celebrities keep coming back for more.

The texture is spot on—not heavy, never gummy—with flavors that are both bright and comforting. If you love easy penne recipes or crave something straightforward and honest, this dish is it. It's that kind of food that brings people together, with flavors that are friendly and familiar, yet still have that special Tuscan touch that makes you want seconds. Enjoying this dish is like getting a true taste of Tuscany's heart and soul, a real nod to the region's culinary tradition. Which is great.

How to prepare Penne alla Maitó

To prepare penne alla Maitó, start by pouring the tomato purée into a large skillet (preferably stainless steel). Salt and pepper to taste. Let it cook gently for 20 minutes.

Meanwhile, take the cold butter out of the fridge and cut it into cubes 4 5. Add it to the sauce 6.

Stir continuously to melt it completely 7. Let the sauce cook on low heat for another 30 minutes: it should be smooth and silky. Toward the end of cooking, boil the penne for about 8 minutes (or for the time indicated on the package for al dente cooking) 8. Also grate the 34-month aged Parmigiano Reggiano PDO 9.

Drain the pasta directly into the sauce 10, add a ladle of cooking water, and stir 11, then turn off the heat. Season with some torn fresh basil 12 and stir again.