Cherry Tomato Pasta Sauce

I love to use cherry tomatoes to make a quick and delicious pasta sauce from scratch with olive oil, garlic, and fresh oregano. Toss with hot penne pasta, ladle into bowls, and top with Parmigiano-Reggiano for a simple but amazing summer pasta dish.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 30

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 2585.2 kcal

Equipment

1 Medium Saucepan
1 Large Pot
1 Stick Blender or immersion blender
1 Colander
1 Large Spoon or Spatula for stirring and serving

Ingredients

Main

2 cups ripe cherry tomatoes
2 tablespoons olive oil
2 cloves garlic sliced
salt and ground black pepper to taste
2 cups chicken broth or to taste
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
14 ounces penne pasta
½ 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.
Meanwhile, 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 8 to 11 minutes. Drain.
Stir oregano and red pepper flakes into pasta sauce; puree with a stick blender until smooth.
Add penne to tomato sauce; stir until pasta is well coated with sauce. Stir in cheese and season with salt and pepper. Serve and enjoy!

Notes

For optimal flavor, use the ripest, sweetest cherry tomatoes available. Consider roasting them slightly before making the sauce to intensify their natural sweetness and develop a deeper, more complex flavor profile. When toasting the garlic, be mindful not to burn it, as this can lead to bitterness; aim for a light golden color. Ensure the pasta is cooked perfectly al dente, providing a pleasant chew that complements the vibrant sauce. If you prefer a slightly chunkier sauce, blend less aggressively, leaving some tomato pieces intact. A pinch of fresh basil added at the very end, off the heat, will brighten the dish even further. For a richer sauce, a splash of red wine or a drizzle of good quality balsamic glaze just before serving can elevate the overall experience.