Penne Pasta With Tomatoes, Herbs and Blue Cheese

READY IN: 35mins
Recipe by Simply Chris

Absolutely fantastic pasta dish. This dish is always a hit. I've been making it for about 10 years and I still get lots of requests for it. It is based on a recipe I found in "The California Wine Country Cookbook II" that I purchased on a visit to the Kenwood Vineyards. I usually serve with a Cesear Salad and Bruschetta.

Top Review by Soobeeoz

I made this for three people last week, halving the ingredients and using 500 grams of penne rigate. I also added a heaped tablespoon or two of tomato paste and a little sugar. It would have been better had I used the full quantity of sauce. Nevertheless, we all enjoyed it very much. I will make it again and post a rating which I anticipate will be at least a 4 and probably a 5.

Ingredients Nutrition

Directions

  1. Saute the diced onion in olive oil over medium heat until the onions are translucent.
  2. Add the minced garlic and saute one minute longer.
  3. Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
  4. Add the salt and pepper to taste and reduce heat to low.
  5. Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
  6. Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
  7. Stir until the sauce has become creamy.
  8. Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
  9. Spoon pasta into serving bowl and garnish with whole fresh basil leaves.

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