Cherry Tomato Sauce with Penne

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Description

The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I’ve done here. Ladle into bowls and top with Parmigiano-Reggiano.

Ingredients

  • 2 cups cherry tomatoes (such as Sun Gold)
  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced
  • salt and ground black pepper to taste
  • 2 cups chicken broth
  • 2 tablespoons fresh oregano leaves
  • ½ teaspoon red pepper flakes
  • 14 ounces penne pasta
  • ½ cup grated Parmigiano-Reggiano cheese

Instructions

  1. Combine cherry tomatoes
  2. oil
  3. garlic
  4. salt
  5. and black pepper in a saucepan over medium-low heat. Cook and stir until garlic is just toasted
  6. 2 to 3 minutes.
  7. Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst
  8. 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.
  9. Bring a large pot of lightly salted water to a boil; add penne and cook
  10. stirring occasionally
  11. until tender yet firm to the bite
  12. about 11 minutes. Drain.
  13. 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.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4

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