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.
Scale toservings (original: 4)
Ingredients
2.0 c
Cherry Tomatoes
2.0 tbsp
Olive Oil
2.0 ea
Garlic Cloves
(sliced)
2.0 c
Chicken Broth
2.0 tbsp
Oregano
0.5 tsp
Red Pepper Flakes
2.0 Serving
Penne
0.5 c
Parmigiano-Reggiano Cheese
Instructions
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.
2.Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes.
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.
4.Stir oregano and red pepper flakes into pasta sauce; puree with a stick blender until smooth.
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!
