Cherry Tomato Pasta Sauce
Chef John's cherry tomato pasta sauce with garlic and oregano is naturally sweet, flavorful, and quick to make from scratch while your pasta boils.
Ingredients
- Tomatoes360g≈ 2 × 1 large
- Olive Oil28g≈ 2 × 1 tablespoon
- Garlic, raw6g≈ 2 cloves
- CHICKEN STOCK480g≈ 2 × 1 cup
- Oregano6g≈ 2 × 1 tablespoon dried
- Red pepper flakes0.9g≈ 0.5 × tsp
- Pasta, white, dry798g≈ 6.5 × cup elbows
- PARMESAN CHEESE40g≈ 1.5 × 1 oz
Estimated Cost
- Tomatoes (360g)$1.80
- Olive Oil (28g)$0.37
- Garlic, raw (6g)$0.16
- CHICKEN STOCK (480g)$0.84
- Oregano (6g)$0.84
- Red pepper flakes (0.9g)—
- Pasta, white, dry (798g)—
- PARMESAN CHEESE (40g)$0.59
* Cost estimate based on 6 of 8 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Heat olive oil in a saucepan over medium-low heat. Add sliced garlic and cook, stirring frequently, until lightly toasted, about 2 to 3 minutes.
- 2
2. Add cherry tomatoes, salt, and ground black pepper to the pan. Stir to combine.
- 3
3. Pour chicken broth into the saucepan and bring to a simmer. Continue cooking until tomatoes soften and begin to burst, approximately 10 minutes.
- 4
4. While the sauce simmers, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until al dente, about 8 to 11 minutes. Drain and set aside.
- 5
5. Stir oregano and red pepper flakes into the tomato sauce. Using an immersion blender, puree the sauce until smooth.
- 6
6. Add the cooked penne to the tomato sauce and stir until the pasta is evenly coated.
- 7
7. Stir in grated Parmigiano-Reggiano cheese. Taste and adjust seasoning with additional salt and ground black pepper as needed.
- 8
8. Serve immediately.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.