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    You are in: Home / Recipes / Penne Pasta With Tomatoes, Herbs and Blue Cheese Recipe
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    Penne Pasta With Tomatoes, Herbs and Blue Cheese

    Penne Pasta With Tomatoes, Herbs and Blue Cheese. Photo by Literary Mom

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on July 28, 2013

      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.

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    • on August 11, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2008


      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 which went very well with the pasta. Highly recommended!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    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

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