Cherry Tomato Pasta Sauce
A vibrant and flavorful sauce made with cherry tomatoes, perfect for pasta nights and versatile for other dishes.
Ingredients
For the sauce
- 2 cups cherry tomatoes (such as Sun Gold) Choose fresh, ripe tomatoes for the best flavor.
- 2 tablespoons olive oil Use extra virgin olive oil for richer flavor.
- 2 cloves garlic, sliced Monitor closely to avoid burning.
- to taste Salt and ground black pepper Adjust seasoning according to personal preference.
- 2 cups chicken broth Homemade or store-bought works well.
- 2 tablespoons fresh oregano leaves Can be replaced with basil or thyme if desired.
- 0.5 teaspoon red pepper flakes Increase for more heat.
- 14 ounces penne pasta Can use any pasta shape of choice.
- 0.5 cup grated Parmigiano-Reggiano cheese For a richer flavor.
Instructions
Cooking the sauce
- Heat a saucepan over medium-low heat.
- Combine cherry tomatoes, olive oil, and sliced garlic in the saucepan.
- Cook gently until garlic starts to toast, about 2 to 3 minutes.
- Pour in chicken broth and bring to a simmer for about 10 minutes until the tomatoes burst.
Cooking the pasta
- Boil a large pot of lightly salted water.
- Add penne pasta and cook until tender, about 8 to 11 minutes.
- Drain pasta without rinsing.
Finishing the sauce
- Stir in fresh oregano leaves and red pepper flakes.
- Blend the sauce to a smooth consistency using a stick blender or regular blender.
- Add drained pasta to the sauce and stir to coat.
- Mix in grated Parmigiano-Reggiano cheese and adjust seasoning with salt and pepper.
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Notes
For a creamier sauce, consider adding a splash of heavy cream after blending. You can also store leftovers in an airtight container for up to 3 days or freeze for 2 to 3 months.