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Penne Pasta With Tomatoes, Herbs And Blue Cheese

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Ingredients

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	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 use whole wheat pasta
	8 ounces blue cheese, half crumbled finely, the other half crumbled into larger pieces use reduced fat blue cheese
	1/2 cup chopped fresh basil
	salt

Nutritional information

384

Calories

116 g

Calories From Fat

12.9 g

Total Fat

6 g

Saturated Fat

21.3 mg

Cholesterol

614.2 mg

Sodium

55.3 g

Carbs

8.1 g

Dietary Fiber

4.8 g

Sugars

11.5 g

Protein

181 g

Serving Size

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Penne Pasta With Tomatoes, Herbs And Blue Cheese

Name: Penne Pasta With Tomatoes, Herbs And Blue Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8-10
Cuisine: American
Ingredients: : 2; : 1; : 6; : 28; : 1; : 1/2; : 1; : 8; : 1/2

Features:

Cuisine:

American

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 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.

55 min
Serves 8
Easy

Ingredients

Directions

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., 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 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., Excellent taste and simple to make! I made a few substitutions based on what I had on hand and it turned out wonderful! 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!

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Steps

1 Done	Saute the Diced Onion in Olive Oil Over Medium Heat Until the Onions Are Translucent.
2 Done	Add the Minced Garlic and Saute One Minute Longer.
3 Done	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 Done	Add the Salt and Pepper to Taste and Reduce Heat to Low.
5 Done	Simmer Covered, on Very Low Heat, While the Penne Pasta Is Cooking, About 8 Minutes.
6 Done	Add the Crumbled Blue Cheese and Half of the Fresh Basil to the Sauce Mixture.
7 Done	Stir Until the Sauce Has Become Creamy.
8 Done	Pour the Tomato Sauce Over the Hot Cooked Pasta and Toss With the Remaining Fresh Basil.
9 Done	Spoon Pasta Into Serving Bowl and Garnish With Whole Fresh Basil Leaves.