Penne Pasta With Tomatoes, Herbs and Blue Cheese: A Culinary Love Affair

The first time I tasted this dish, it was a revelation. Picture this: a small, sun-drenched patio in Sonoma, the air thick with the scent of ripening grapes, a glass of crisp Sauvignon Blanc in hand, and a steaming bowl of penne swathed in a rich tomato sauce, punctuated by the sharp tang of blue cheese and the bright freshness of basil. It was more than just a meal; it was an experience – a perfect embodiment of California wine country’s relaxed elegance. This dish, born from a cookbook purchased on that very trip, has become a cornerstone of my culinary repertoire, a guaranteed crowd-pleaser I’ve lovingly crafted for over a decade.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8-10
• Yield: Variable, depending on portion size
• Dietary Type: Vegetarian

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 6 cloves garlic, minced
• 28 ounces canned diced tomatoes
• 1 teaspoon dried oregano
• ½ cup dry red wine
• 1 lb penne pasta, cooked al dente (whole wheat pasta recommended)
• 8 ounces blue cheese, half crumbled finely, the other half crumbled into larger pieces (reduced fat blue cheese can be used)
• ½ cup chopped fresh basil
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Large skillet or saucepan
• Large pot for cooking pasta
• Colander
• Serving bowl

Instructions

1. Begin by heating the extra virgin olive oil in a large skillet or saucepan over medium heat. Once the oil shimmers, add the diced onion.
2. Sauté the onion until it becomes translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic to the skillet and sauté for one minute more, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the sauce.
4. Pour in the canned diced tomatoes with their juices, the dry red wine, and the dried oregano into the onion-garlic mixture.
5. Bring the sauce to a simmer, then reduce the heat to medium-low. Continue to simmer until most of the juices have evaporated and the sauce has thickened slightly, approximately 8-10 minutes.
6. Season the sauce with salt and pepper to taste. Remember that the blue cheese will also contribute saltiness, so start with a smaller amount and adjust as needed.
7. Reduce the heat to low, cover the skillet, and simmer the sauce gently while the penne pasta is cooking.
8. Cook the penne pasta according to package directions until it is al dente – firm to the bite. Reserve about 1/2 cup of pasta water before draining the pasta in a colander.
9. Once the pasta is cooked and drained, add the crumbled blue cheese (both the finely crumbled and the larger pieces) and half of the chopped fresh basil to the tomato sauce mixture.
10. Stir gently until the blue cheese has melted and the sauce has become creamy. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
11. Pour the creamy tomato-blue cheese sauce over the hot, cooked penne pasta.
12. Toss the pasta and sauce together to ensure that the pasta is evenly coated.
13. Transfer the pasta to a serving bowl and garnish with the remaining fresh basil. You can also sprinkle a little extra crumbled blue cheese on top for added visual appeal and flavor.
14. Serve immediately and enjoy!

Expert Tips & Tricks

• Blue Cheese Selection: Don’t be afraid to experiment with different types of blue cheese. A creamy Gorgonzola will melt beautifully into the sauce, while a more assertive Roquefort will provide a stronger, sharper flavor.
• Pasta Water is Key: The starchy pasta water is your secret weapon for achieving a perfectly emulsified sauce. It helps bind the sauce to the pasta and creates a silky, luxurious texture.
• Fresh Herbs Matter: While dried oregano is a good base, using fresh oregano in addition to basil will brighten the aroma and flavor. Add fresh oregano at the end of cooking time.
• Wine Choice: The red wine adds depth to the sauce. I like using a Chianti or Pinot Noir, but any dry red wine will work. If you don’t have red wine, you can substitute with vegetable broth.
• Garlic Handling: The best way to mince garlic is by using a microplane grater for best flavor. You can also use a garlic press.

Serving & Storage Suggestions

Serve this penne pasta immediately while it’s hot and the sauce is creamy. Garnish with extra fresh basil leaves for a pop of color and aroma. It pairs beautifully with a simple green salad or a crusty loaf of bread for soaking up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or broth if needed to prevent it from drying out. Avoid microwaving, as it can make the cheese rubbery. This dish is best enjoyed fresh, but can be frozen. For freezing, allow to cool completely, then pack into freezer-safe containers and freeze for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	384 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	12.9 g	19%
Saturated Fat	6 g	29%
Cholesterol	21.3 mg	7%
Sodium	614.2 mg	25%
Total Carbohydrate	55.3 g	18%
Dietary Fiber	8.1 g	32%
Sugars	4.8 g	N/A
Protein	11.5 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free penne pasta to make this dish suitable for those with gluten sensitivities.
• Vegetarian: This recipe is already vegetarian, but ensure your blue cheese is made with vegetarian rennet.
• Vegan: Substitute the blue cheese with a vegan blue cheese alternative or nutritional yeast for a cheesy flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Seasonal Vegetables: Incorporate seasonal vegetables like zucchini, bell peppers, or spinach for added nutrients and flavor. Sauté the vegetables along with the onion and garlic.
• Meat Lovers: Add cooked Italian sausage or grilled chicken to the pasta for a heartier meal.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese if I don’t like blue cheese?
A: Absolutely! Feta cheese, goat cheese, or even Parmesan cheese can be used as substitutes, although the flavor profile will be different.

Q: Can I make this dish ahead of time?
A: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving to prevent it from becoming mushy.

Q: How do I prevent the blue cheese from clumping in the sauce?
A: Make sure your sauce isn’t too hot when you add the blue cheese. Also, stirring gently and gradually incorporating the cheese will help it melt smoothly.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, but you’ll need to peel and chop about 2 pounds of fresh tomatoes. You may also need to simmer the sauce for a longer time to reduce the liquid.

Q: Can I add other herbs besides basil and oregano?
A: Certainly! Fresh thyme, parsley, or rosemary would complement the dish nicely. Add them towards the end of cooking to preserve their flavor.

Final Thoughts

This Penne Pasta with Tomatoes, Herbs, and Blue Cheese is more than just a recipe; it’s an invitation to savor the simple pleasures of life. From its humble beginnings in a wine country cookbook to countless renditions in my own kitchen, this dish has consistently delivered a symphony of flavors that dance on the palate. So, gather your ingredients, embrace the process, and prepare to be transported to a sun-drenched patio in Sonoma, one delicious bite at a time. I encourage you to experiment with variations, share your creations, and most importantly, enjoy the journey! Perhaps pair it with a crisp glass of white wine or a simple Caesar salad. Bon appétit!