My mum gave me the recipe for this bollen. On New Year’s Day, the Dutch enjoy it very much. I introduced this custom when I first spent New Year’s Day with my in-laws. They were blown away by this delectable dessert that resembled a doughnut.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
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
Instructions
- 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.
- 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.
- 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.
- 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
| Calories | 475 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 204 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
As written, I didn’t like the red pepper and thought it was too much oregano. Took chefVigi’s advice, and used (a generous amount of) basil instead, and left out the red pepper. I loved it.
This recipe is a light and fresh way to use up all of those cherry tomatoes. It is a perfect summer dinner. I added some chopped chicken and used rigatoni since that is what I had. The flavor was outstanding and every ingredient really makes the tomatoes shine. This sauce is a great alternative to red sauce and I will be making this every summer to use up those cherry tomatoes. Thanks, Chef John!
I made it awhile back and lost the recipe. I loved it and made it several more times! So glad I found it so I can make it again.
Great recipe. Used farfalle (bow tie) pasta in place of penne. Will make again and again.
bumper crop of cherry tomatoes led me to try this recipe. it was fabulous .. lots of flavor and while it seems runny, when you finish cooking your pasta in the sauce .. it is the perfect consistency. chillies give it some zip and the parmesean tops it off. made extra and put it in the freezer for another day.
Easy & delicious. Used up a bounty of sungold cherry tomatoes. I also added onion, peppers and basil because they were also in my garden. Perfect amount of red pepper flakes gave a kick but not overwhelming. Thank you for a great recipe.
Made as written, in fact I have many more tomatoes to use to make MORE. This will be a keeper for years to come.
only thing I changed was added basil instead of oregano and added chicken that I sauteed with italian seasoning. This recipe is DIVINE.
I used a four cheese shredded mix from Wegmans and added additional amounts to sauce and on my plate. I also added a medium sweet green pepper to the cherry tomatoes. Don’t skimp on the fresh garlic.
Delish—nice and fresh. Reduced chicken stock to 1-1/3 C. Served with edamame pasta and half an Italian sausage.
This recipe took a lot longer to cook than stated. I put corn starch in it to thicken it up. It does taste great and a good way to use a small amount of toms.
This recipe took a lot longer to cook than stated. I put corn starch in it to thicken it up. It does taste great and a good way to use a small amount of toms.
Big yum! I added an extra teaspoon of red pepper as well as about a tablespoon of basil.
Made it exactly as written except just a pinch of peppers and I used sweet basil instead of oregano since that is what I had on hand. Then when I was about to add the pasta I realized i didn’t have Penne so macaroni it is! Pureed the tomatoes in a magic bullet. Took one reviewers suggestion to add pasta to the sauce vs sauce to the pasta. It is delicious!
I only used 1 cup of broth, and I just smushed the tomatoes with a wooden spoon. I used basil, and reduced the liquid down quite a lot, then added a splash of cream at the end. Served on tortellini instead of penne. Really good!
My family loved it!
This is so good and easy! I did two cups vegetable broth per four cups cherry tomatoes. Everyone loved it, minus one of my children.
Used an assortment of tomatoes from my garden, about 3 cups in total once roughly chopped. It was superb! I highly advise heeding other bakers’ advice to halve the broth- was still a touch watery, even with half the broth!
Delious
This was amazing! The only change I made was that I added ground turkey meat and added regular black pepper instead of the red pepper flakes. It was delicious! I will definitely make this again!!!
This is very good and I will definitely make this again! I was making it for my mother and myself. and needed to control the heat/ For myself I like the heat and added a bit of tobacco to my bowl.