Cherry Tomato Sauce with Penne Recipe

Recipesfull introduces to you: Italian Recipes. (Cherry Tomato Sauce with Penne Recipe). The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Cherry Tomato Sauce with Penne Recipe

Ingredients

2 cups cherry tomatoes (such as Sun Gold)

2 tablespoons olive oil

2 cloves garlic

sliced

salt and ground black pepper to taste

2 cups chicken broth

2 tablespoons fresh oregano leaves

½ teaspoon red pepper flakes

14 ounces penne pasta

½ cup grated Parmigiano-Reggiano cheese

Italian Chickpea Bread

World Cuisine

Directions

Step 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.

Step 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 red pepper flakes into tomato mixture.

Step 3

Puree tomato mixture with a stick blender until sauce is smooth.

Step 4

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 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.

Nutritional Information

Cherry Tomato Sauce with Penne Recipe

Servings Per Recipe:4

Calories: 475

% Daily Value *

Protein: 17.7g 35%

Carbohydrates: 76.2g 25%

Dietary Fiber: 4.3g 17%

Sugars: 3.4g

Fat: 12.3g 19%

Saturated Fat: 3.2g 16%

Cholesterol: 8.8mg 3%

Vitamin A Iu: 705IU 14%

Niacin Equivalents: 7.3mg 56%

Vitamin B6: 0.2mg 14%

Vitamin C: 16.3mg 27%

Folate: 13mcg 3%

Calcium: 147.6mg 15%

Iron: 3.3mg 19%

Magnesium: 60.6mg 22%

Potassium: 384.8mg 11%

Sodium: 204mg 8%

Calories From Fat: 110.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.