Ingredients

• 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
• 0.5 teaspoons red pepper flakes
• 14 ounces penne pasta
• 0.5 cups grated Parmigiano-Reggiano cheese

Instructions

1. 1 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.
2. 2 Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes.
3. 3 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.
4. 4 Stir oregano and red pepper flakes into pasta sauce; puree with a stick blender until smooth.
5. 5 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!

Nutrition per serving