Cherry Tomato Pasta Sauce

Chef John's cherry tomato pasta sauce with garlic and oregano is naturally sweet, flavorful, and quick to make from scratch while your pasta boils.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 475 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cups chicken broth
• 2 cloves garlic, sliced
• 2 cups cherry tomatoes (such as Sun Gold)
• 2 tablespoons fresh oregano leaves
• 14 ounces penne pasta
• 0.5 teaspoon red pepper flakes
• 0.5 cup grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Combine cherry tomatoes, oil, garlic, salt, and black pepper in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.

Step 2

Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 to 11 minutes. Drain.

Step 4

Stir oregano and red pepper flakes into pasta sauce; puree with a stick blender until smooth.

Step 5

Add penne to tomato sauce; stir until pasta is well coated with sauce. Stir in cheese and season with salt and pepper. Serve and enjoy!