Penne Pasta With Tomatoes, Herbs and Blue Cheese

Excellent taste and simple to make! I made a few substitutions based on what I had on hand and it turned out wonderful! I used crushed tomatoes in place of the diced tomatoes, red wine vinegar and grape juice (50/50) in place of the dry red wine and fusilli rice pasta instead of the penne. I will be making this again when I have all of the ingredients on hand!

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Great recipe! I had point reyes blue cheese which worked well this recipe. Red wine, garlic, basil and blue cheese complemented each other beautifully. I prepared with blue cheese/roasted pecan/asian pear salad (recipe from food network.com) which went very well with the pasta. Highly recommended!

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Made this for Sous Chef Bentley for Valentine's, I'm her executive chef ; ) As advertised, absolutely fantastic. I made this as written. This was a brillant recipe, simple to prepare, easy to cook and it has great depth of flavour and beautiful texture. I used our own home canned tomatoes. The blue cheese is a wonderful complement to the acidity of the tomatoes. I retained 1 cup of pasta water, used about 1/3 when mixing the pasta into the sauce. Added the rest of the water to the cooling pasta and then refrigerated it. Reheated two days later with a generous helping of garlic infused olive oil and it was magnificent! Definitely a keeper, will definitely make this again. Thank you for posting!

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We made this exactly as written (except that we used full fat Stilton blue cheese). It was a huge hit with the family, and much to our surprise the pickiest eater was the first one done! There is no doubt that this will make many repeat appearances at our table, especially during the summer when fresh basil is readily available. Thanks, Simply Chris!

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I made this dish this evening. We really enjoyed it. I added a little Asiago cheese as well. We had this as a side dish along with some plain grilled chicken and steamed broccoli. Very tasty! Thanks for posting.

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Simple and delicious. My husband is sensitive to acidic food so I only used one 14oz can of diced tomatoes and it worked fine. I also used basil I had frozen. In step 3, I had to turn the heat up to almost boiling to get the liquid to cook out, and it ended up taking about 15 minutes.

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Wow! What a phenomenal dish. My wife and I ate this for two consecutive evenings. The Blue cheese is a wonderful complement to the rest of the ingredients.

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This will definately get your taste buds going. An easy dish that looks and tastes as though you have slaved away for hours. Made this as per recipe.

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