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My review
Cherry Tomato Sauce with Penne
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Chef John
"The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano."
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Ingredients
40 m servings 475Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Combine cherry tomatoes, oil, garlic, and salt 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 oregano and red pepper flakes into tomato mixture.
- Puree tomato mixture with a stick blender until sauce is smooth.
- 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 and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
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Reviews
Read all reviews 7184 Ratings
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Most helpful positive review
9/22/2015
I think the people that changed the recipe are not Italian. American 'ITALIAN" recipes are sometimes too thick and laden with garlic and oregano. Oregano is for pizza, people. Make this recipe a...
Most helpful critical review
7/19/2015
didn't like it at all, even added less red pepper than it calls for and it was still too spicy. Ended up adding it to another pasta sauce because I didn't want to waste my tomatoes. I definite...
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9/22/2015
I think the people that changed the recipe are not Italian. American 'ITALIAN" recipes are sometimes too thick and laden with garlic and oregano. Oregano is for pizza, people. Make this recipe a...
9/1/2014
I've made the sauce twice in the last week to keep up with a bumper crop of cherry tomatoes. I doubled the sauce recipe the first time, tripled it the second. In the triple batch I added some ...
9/25/2014
4 stars as written, 5 with one modification - cut the chicken broth in half if not more. I heeded other reviews and made a double batch with only 2c broth ... I was worried it was a little too w...
4/3/2015
Very easy and tastes excellent. At first the sauce seemed too liquidy, as others mentioned, but it was perfect after pureeing the tomatoes.
8/14/2016
Very tasty and a great way to use up our cherry tomatoes from the garden. Recipe is way off on amount of broth though. Start at one cup is my recommendation. We followed the recipe and the consi...
1/14/2015
I halved broth as others recommended and found no need to puree tomatoes- just smashed them after they got tender. Also added roasted red peppers from a jar. I had Gruyere to use instead of pa...
9/15/2016
This recipe is perfect if you switch out the oregano and put in basil, as suggested before. I don't like spicy, so no pepper flakes for me. You don't want to reduce the chicken broth; you;re not...
8/26/2017
This is an amazing recipe and freezes great! It is a go to at the end of summer to use up leftover tomatoes. If you are going to only prepare the sauce (without the pasta), only use enough broth...