Cherry Tomato Sauce with Penne

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
Serving size has been adjusted!
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:
  • 645 mg
  • 26%

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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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 26
  1. 33 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

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...

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 ...

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 :)

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...

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.

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...

Very good. We used linguine instead of penne.

Delicious! I made this because I wanted to use up some of the cherry tomatoes from my garden. At first I wasn't pleased with how broth-like the sauce was but it is so tasty that it didn't matter...

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