Cherry Tomato Pasta Sauce
A quick and satisfying pasta sauce bursting with the natural sweetness of fresh cherry tomatoes, perfectly paired with penne pasta.
Ingredients
For the Sauce
- 2 cups cherry tomatoes Ripe and seasonal for best flavor.
- 2 tablespoons olive oil For sautéing.
- 2 cloves garlic, sliced To add flavor.
- Salt to taste
- Ground black pepper to taste
- 2 cups chicken broth For moisture and flavor.
- 2 tablespoons fresh oregano leaves For herb freshness.
- 0.5 teaspoon red pepper flakes Adjust for desired heat.
For the Pasta
- 14 ounces penne pasta Cooked al dente.
For Serving
- 0.5 cup grated Parmigiano-Reggiano cheese For a creamy finish.
Instructions
Preparation
- Begin by warming a saucepan over medium-low heat. Pour in the olive oil and let it heat up.
- Add the cherry tomatoes and sliced garlic to the saucepan and cook gently, stirring occasionally, until the garlic starts to toast (about 2-3 minutes).
- Once the garlic is toasted, add the chicken broth and bring to a gentle simmer for about 10 minutes as the tomatoes burst.
- While the sauce simmers, cook the penne pasta in a separate pot of lightly salted boiling water for about 8-11 minutes until tender but al dente.
- Drain the pasta but do not rinse.
- Add fresh oregano leaves and red pepper flakes into the sauce. Blend until smooth or leave chunkier if preferred.
- Toss the drained penne pasta with the blended sauce, ensuring all the pasta is well-coated.
- Sprinkle in the grated Parmigiano-Reggiano cheese, season with salt and pepper, and serve immediately.
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Notes
For added flavors, consider garnishing with fresh oregano leaves and more Parmigiano-Reggiano cheese. This sauce can also be paired with a side salad or topped with protein like grilled chicken or shrimp.