Cherry Tomato Sauce with Penne Recipe -
Cherry Tomato Sauce with Penne  Recipe
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Cherry Tomato Sauce with Penne
An incredibly quick-and-easy pasta sauce with toasted garlic & cherry tomatoes. See more
  • READY IN 40 mins

Cherry Tomato Sauce with Penne

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. 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.
  2. 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.
  3. Puree tomato mixture with a stick blender until sauce is smooth.
  4. 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 More Reviews

Most Helpful Positive Review
Sep 01, 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 fresh garlic and a can of tomato paste with Italian Herbs. I think this will freeze well. To reheat I added a little milk or Half and Half for a tomato cream sauce. It could also be served as a homemade tomato soup. The flavors really do blend well, and it takes very little effort to make it.

Most Helpful Critical Review
Jul 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 definitely would not recommend this recipe.


22 Ratings

Sep 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 watery still, so I cooked my (fresh) pasta in it, and it was pretty much perfect. If you like a really thick sauce, I'd suggest cutting the broth back even further - you can always add more! The flavor, the ease - absolutely outstanding. AND, I have a great use for all the cherry tomatoes and oregano in my garden. Thanks, Chef John!

Oct 09, 2014

This was the best thing to do with cherry tomatoes. We had tons of them. I halved the chicken both as recommended. Added more garlic and fresh oregano. I also added some cooked chicken. Delicious ! I bet Chrissy eats it for breakfast tomorrow.

Sep 06, 2014

Four and a half stars, but not five. Wonderful flavour but the sauce was very thin. Maybe I'll try it with less than two cups of broth next time.

Apr 22, 2014

very nice and tasty :)

Apr 03, 2015

Very easy and tastes excellent. At first the sauce seemed too liquidy, as others mentioned, but it was perfect after pureeing the tomatoes.

Jan 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 parmesan. Absolutely no complaints on the substitution here.


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 76.7 g
  • 25%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 645 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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