Penne with Fennel, Tomato and Blue Cheese |
Created by Jenny
Sunday, 06 January 2008
Description
This light pasta dish makes the perfect lunch. The light licorice flavor of the fennel is the perfect complement for the tomato and blue cheese.
Ingredients
- 1 fennel bulb
- 8 ounces penne or other dried pasta (about 2 cups)
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1/4 cups passata or tomato sauce
- pinch of sugar
- 1 teaspoon chopped fresh oregano
- 4 ounces blue cheese
- salt and freshly ground black pepper
Methods/steps
- Cut the fennel bulb in half. Cut away the hard core and root. Slice the fennel thinly, and then cut the slices into strips.
- Bring large pan of salted water to a boil. Add the pasta and cook for 10–12 minutes until al dente.
- Meanwhile, heat the oil in a small saucepan. Add the fennel and shallot and cook for 2-3 minutes over a high heat, stirring occasionally.
- Add the passata (or tomato sauce), sugar and oregano. Cover the pan and simmer gently for 10-12 minutes, until the fennel is tender. Season with salt and pepper.
- Drain the pasta and return it to the pan. Toss pasta with the sauce.
- Serve with blue cheese crumbled over the top.
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Created by Jenny