Cherry Tomato Sauce With Penne

Serves: 4

Hal Herzog

1 January 1970

Based on User reviews:

44

Spice

61

Sweetness

47

Sourness

40

mins

Prep time (avg)

5

Difficulty

Ingredients:

2 tbsps

Olive Oil

2 cloves

Garlic (sliced)

1

Salt

1

Ground Black Pepper (to taste)

2 cups

Chicken Broth

2 tbsps

Oregano Leaves (fresh)

1 tsp

Red Pepper Flake

400 g

Penne Pasta

Directions:

1

Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat

2

Cook and stir until garlic is just toasted, 2 to 3 minutes

3

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

4

Stir oregano and red pepper flakes into tomato mixture

5

Puree tomato mixture with a stick blender until sauce is smooth

6

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

7

Drain and return pasta to the pot

8

Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes

9

Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste