Ingredients
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2 cups cherry tomatoes (such as Sun Gold)
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2 tablespoons olive oil
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2 cloves garlic, sliced
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salt and ground black pepper to taste
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2 cups chicken broth
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2 tablespoons fresh oregano leaves
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½ teaspoon red pepper flakes
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14 ounces penne pasta
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½ cup grated Parmigiano-Reggiano cheese
Directions
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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.
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Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir in oregano and red pepper flakes. Purée tomato mixture with a stick blender until sauce is smooth. Cover to keep warm and set aside.
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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.
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Add penne to tomato sauce in the saucepan; stir until penne is well coated with sauce. Stir in Parmigiano-Reggiano cheese; season with salt and pepper.
Nutrition Facts (per serving)
475 | Calories |
12g | Fat |
76g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 475 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 3g | 16% |
Cholesterol 9mg | 3% |
Sodium 204mg | 9% |
Total Carbohydrate 76g | 28% |
Dietary Fiber 4g | 15% |
Total Sugars 3g | |
Protein 18g | 35% |
Vitamin C 16mg | 18% |
Calcium 148mg | 11% |
Iron 3mg | 18% |
Potassium 385mg | 8% |
* 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.