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Cherry Tomato Sauce with Penne

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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40 m servings 483 cals
Original recipe yields 4 servings


  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 45
  1. 54 Ratings

Most helpful positive review

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 ...

Most helpful critical review

It was good, but not remarkable. I would maybe make it again, with a little less liquid.

Most helpful
Most positive
Least positive

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 ...

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...

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

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...

very nice and tasty :)

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...

It feels wrong to review this recipe since I used a different tomato I had no idea was planted in my garden--beautiful large orange tomatoes I had no idea what to do with! I figured just use 2-3...

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...

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. D...