Recipe Details
Ingredients
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2cupscherry tomatoes (such as Sun Gold)
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2tablespoonsolive oil
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2clovesgarlic, sliced
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salt and ground black pepper to taste
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2cupschicken broth
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2tablespoonsfresh oregano leaves
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½teaspoonred pepper flakes
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14ouncespenne pasta
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½cupgrated Parmigiano-Reggiano cheese
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories475 | |
| % 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 |
|
| Vitamin C 16mg |
82% |
| 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.
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