1/3 Photos of Penne Pasta With Tomatoes, Herbs and Blue Cheese
Simply Chris's Note:
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.
My Private Note
Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 1 teaspoon dried oregano
- 1/2 cup dry red wine
- 1 lb penne pasta, cooked al dente (I use whole wheat pasta)
- 8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces (I use reduced fat blue cheese)
- 1/2 cup chopped fresh basil
- 1Saute the diced onion in olive oil over medium heat until the onions are translucent.
- 2Add the minced garlic and saute one minute longer.
- 3Add 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.
- 4Add the salt and pepper to taste and reduce heat to low.
- 5Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
- 6Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
- 7Stir until the sauce has become creamy.
- 8Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
- 9Spoon pasta into serving bowl and garnish with whole fresh basil leaves.
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Nutritional Facts for Penne Pasta With Tomatoes, Herbs and Blue Cheese
Serving Size: 1 (181 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 384.0
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 5.9 g
- Cholesterol 21.2 mg
- Sodium 614.2 mg
- Total Carbohydrate 55.3 g
- Dietary Fiber 8.1 g
- Sugars 4.7 g
- Protein 11.5 g