Penne Pasta With Tomatoes, Herbs and Blue Cheese |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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:
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 |
salt |
pepper |
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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