Cherry Tomato Pasta Sauce
Description
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.
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
•
1/2 teaspoon red pepper flakes
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14 ounces penne pasta
•
1/2 cup grated Parmigiano-Reggiano cheese
Directions
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!