Cherry Tomato Sauce with Penne

Name: Cherry Tomato Sauce with Penne
Total time: 40
Yield: 4
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; 0.5 teaspoon red pepper flakes; 14 ounces penne pasta; 0.5 cup grated Parmigiano-Reggiano cheese

Recipe by John Mitzewich from allrecipes.com

Dinner,Lunch 40 Mins.

Ingredients

4 servings

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2 cups cherry tomatoes (such as Sun Gold)
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2 tablespoons olive oil
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2 cloves garlic, sliced
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salt and ground black pepper to taste
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2 cups chicken broth

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2 tablespoons fresh oregano leaves
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0.5 teaspoon red pepper flakes
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14 ounces penne pasta
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0.5 cup grated Parmigiano-Reggiano cheese

Instructions

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.
Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir in oregano and red pepper flakes. Purée tomato mixture with a stick blender until sauce is smooth. Cover to keep warm and set aside.
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. Drain.
Add penne to tomato sauce in the saucepan; stir until penne is well coated with sauce. Stir in Parmigiano-Reggiano cheese; season with salt and pepper.