Ingredients
2 cups ripe cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, sliced
Salt and ground black pepper, to taste
2 cups chicken broth (or to taste)
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
14 ounces penne pasta
½ cup grated Parmigiano-Reggiano cheese
Instructions
- In a saucepan over medium-low heat, combine cherry tomatoes, olive oil, garlic, salt, and black pepper. Cook, stirring, for 2–3 minutes until garlic is just golden.
- Pour in the chicken broth. Simmer for 10 minutes, or until tomatoes begin to burst and collapse.
- Meanwhile, bring a large pot of salted water to a boil. Add penne and cook until al dente, about 8–11 minutes. Drain.
- Stir oregano and red pepper flakes into the tomato mixture. Puree with a stick blender until smooth.
- Add cooked penne to the sauce, stirring to coat evenly. Mix in grated cheese. Season again if needed.
- Serve hot and enjoy.
Notes
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze sauce (without pasta) for up to 2 months.
- Reheat gently with a splash of broth or water to loosen.
- Use grape tomatoes as a substitute for cherry tomatoes if needed.
- For a creamy version, stir in a bit of cream or half-and-half at the end.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg
