Cherry Tomato Sauce with Penne


  • ½ cup grated Parmigiano-Reggiano cheese
  • 14 ounces penne pasta
  • ½ teaspoon red pepper flakes
  • 2 tablespoons fresh oregano leaves
  • 2 cups chicken broth
  • 2 cloves garlic, sliced
  • 2 tablespoons olive oil
  • + 1 more ingredients
    • 2 cups cherry tomatoes (such as Sun Gold)

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 re...

View full recipe at SpringPad


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