PENNE PASTA WITH TOMATOES, HERBS AND BLUE CHEESE
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.
Provided by Simply Chris
Categories Penne
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Saute the diced onion in olive oil over medium heat until the onions are translucent.
- Add the minced garlic and saute one minute longer.
- 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.
- Add the salt and pepper to taste and reduce heat to low.
- Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
- Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
- Stir until the sauce has become creamy.
- Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
- Spoon pasta into serving bowl and garnish with whole fresh basil leaves.
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