Penne Pasta with Golden Cherry Tomato Sauce Recipe

Remove the green stems from 2 cups of cherry tomatoes and place them in a saucepan.

Slice 2 cloves of garlic and add them to the saucepan with a big pinch of salt and 2 tablespoons of olive oil.

Sauté the garlic over medium-low heat for 2-3 minutes until it just begins to toast, avoiding browning.

Add 2 cups of chicken stock to the saucepan and bring to a simmer.

Cook the mixture for about 10 minutes or until the tomatoes start to collapse.

(Optional) Pop the cherry tomatoes with a paring knife before adding them to the pot to prevent them from exploding during cooking.

Add a couple shakes of red pepper flakes and 2 tablespoons of fresh oregano to the mixture.

Blend the sauce until smooth, using a stick blender for convenience, tilting the pan to avoid splatter.

Boil 1 package (14 oz) of penne pasta until cooked, then drain it.

Pour the golden cherry tomato sauce over the drained penne pasta and stir with a wooden spoon for about a minute to help the pasta absorb the sauce.

Taste and adjust the seasoning with more salt or red pepper flakes as desired.

Serve the pasta in a bowl, sprinkle with cheese, and enjoy with a spoon.

Equipment Needed

Spice Level: