Penne Pasta With Tomatoes Herbs And Blue Cheese Recipes

TOMATO BASIL PENNE PASTA

Tomato Basil Penne Pasta image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories Main Dish Recipes Pasta

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Steps:

Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g

PENNE WITH GORGONZOLA AND TOMATOES

Penne with Gorgonzola and Tomatoes image

Provided by Shelley Berger

Categories Pasta Tomato Kid-Friendly Blue Cheese Bon Appétit Small Plates

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can Italian plum tomatoes, drained, chopped
1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled
1/2 cup (1 stick) butter, room temperature
6 ounce Gorgonzola cheese
1 pound penne pasta
1 cup freshly grated Romano or Parmesan cheese

Steps:

Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
Meanwhile, using spoon, beat butter with Gorgonzola until blended.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.

PENNE PASTA WITH TOMATOES AND CHEESE

Penne Pasta with Tomatoes and Cheese image

This recipe came from a fund-raising cookbook our neighborhood put together. It's very flavorful. Freezes well.

Provided by MrsEl

Categories One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil
1 large onion, chopped
1 teaspoon minced garlic
3 (28 ounce) cans plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons ground red pepper (Make SURE it's GROUND)
2 cups chicken broth
1 lb penne pasta
2 1/2 cups grated havarti cheese
1/3 cup parmesan cheese

Steps:

Heat 3 Tbsp oil in pan.
Saute onion and garlic.
Mix in tomatoes, basil and ground red pepper.
Bring to a boil, breaking up tomatoes.
Add broth and boil.
Reduce heat and simmer about 1 hour.
(Can make this much ahead.) Cook pasta and drain.
Toss with 3 Tbsp oil.
Mix pasta with sauce and then mix in Havarti cheese.
Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
Bake in 375 oven about 30 minutes.
½ of this recipe will easily serve 4.

Nutrition Facts : Calories 512.6, Fat 18, SaturatedFat 3.4, Cholesterol 4.9, Sodium 362.9, Carbohydrate 79.5, Fiber 13.7, Sugar 11.9, Protein 13.3

PENNE PASTA WITH TOMATOES, HERBS AND BLUE CHEESE

Penne Pasta With Tomatoes, Herbs and Blue Cheese image

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

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

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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