Penne Pasta With Tomatoes, Herbs and Blue Cheese

Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

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.
Most Helpful

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.

5 5

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!

4 5

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!