Cherry Tomato Sauce with Penne

Cherry Tomato Sauce with Penne

Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
475 Calories

Recipe Instructions

Step 1
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 11 minutes. Drain.
Step 2
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 3
Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir in oregano and red pepper flakes. Purée tomato mixture with a stick blender until sauce is smooth. Cover to keep warm and set aside.
Step 4
Add penne to tomato sauce in the saucepan; stir until penne is well coated with sauce. Stir in Parmigiano-Reggiano cheese; season with salt and pepper.

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

Categories

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