Cherry Tomato Sauce with Penne
Use your summer crop of cherry tomatoes to make Chef John’s recipe for cherry tomato sauce with penne pasta.
Over medium-low heat, combine cherry tomatoes, oil, garlic, salt, and black pepper.
Cook and stir for 2 to 3 minutes, or until garlic is barely toasted.
Add chicken broth to the tomato mixture, bring to a simmer, and cook for about 10 minutes, or until the tomatoes begin to collapse and burst.
Add oregano and red pepper flakes by stirring.
With a stick blender, puree the tomato mixture until the sauce is smooth.
Set aside and cover to maintain warmth.
Penne should be cooked for about 11 minutes, stirring occasionally, in a large pot of lightly salted water that has been brought to a boil.
Drain