Fresh Cherry Tomato Sauce with Penne


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I felt so Ina Garten this weekend, I went to a Farmers Market in another town that I don’t go to very often, and I ran into my now retired vetertarian.  He’s got a farm, growing all organic vegetables and apparently loving life and I so happy for him, miss him as my vet but he did pick a wonderful vet to take over for him, so I can’t be too mad.  But while I was there, I picked up some organic garlic(So Ina).  Didn’t know what I was going to do  with it but I got it!  Then I came home, did a few things and headed out the to garden, and my cherry tomato plant has gone crazy…. like I picked 4 quarts off of one plant, and not to brag but I’m pretty sure I’m an organic farmer because I have a little garden and I don’t spray anything on it and use very little fertizilier, ok I’m not organic, but it sounds good.

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Anyway, I took my organic garlic and sauted Into some olive oil(I’m not sure if it’s really good, like Ina uses, but it’s some of the best Walmart stocks!) to flavor the olive oil,



cherry tomato sauce 142and then I popped a quart of cherry tomatoes into the pan and cooked them over medium heat and once they stated blistering, press down on them and make them pop and let them cook a little,



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add a little salt and pepper and once it starts thickening, add some parmensan cheese, stir, then add pasta and if it’s too thIck add a little pasta water.   W hen it’s nicely coating the pasta,


cherry tomato sauce 153take off the heat and add some fresh basil.



cherry tomato sauce 154 Oh my gosh, this is sooooooo goooooood!   So fresh, so ummmmm.  There’s no other words.   Please try this, you will not regret it!  You will love it.   and you make it time and time again!


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Fresh Cherry Tomato Sauce with Penne Pasta

  • Servings: 2-3
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1/2 a box of whole wheat Penne Pasta

1 quart of cherry tomatoes, washed and stems removed

2 to 3 cloves of garlic, minced

1/4 cup olive oil

2 to 3 TBSP Parmansan Cheese

Big bunch of Basil, cut into ribbons

Cook pasta according to the directions and make you sure you salt the water before cooking.  Add garlic and oil to a skillet and saute slowly as to not burn the garlic for 3 to 4 minutes, then add tomatoes and when they start to burst, smush them with the back of a wooden spoon and let them until it starts to thicken, 4 to 5 minutes, then add the pasta, and cheese and some pasta water if it’s too thick.  When the pasta is nicely coated with the sauce and cheese about 3 to 4 minutes, remove from the heat and top with basil, and dinner’s done in 15 minutes!

I love this recipe, cause right now I’ve got a ton of cherry tomatoes, fresh basil and garlic.  All I need from the store is pasta, and I usually have that already. It reheats well for lunch and would be an awesome side with grilled chicken if you want to have a heartier meal.  And you can have this meal year round because cherry tomatoes even out of season are still sweet and no super expensive!


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