Penne with Fennel, Tomato Sauce and Blue Cheese

I don't serve pasta for dinner very often as I generally prefer beans and grains, but I was inspired to make this robust and tasty penne with fennel, fresh tomato sauce and crumbled blue cheese by a package of some lovely import sun-dried tomatoes and some extraordinary looking blue cheese at the local market. This is a perfect quick light supper or lunch served with a green salad. If blue cheese is too bold for your taste, crumbled feta can be used instead.

Prepare the tomato sauce ahead of time or use a jar of good quality pre-prepared pasta sauce, though I highly recommend you make you own sauce as I did here.

Penne with Fennel, Tomato Sauce and Blue Cheese

Recipe by Lisa Turner Cuisine: Italian Published on May 8, 2007 Penne tossed with tomato sauce and fresh fennel and oregano, topped with crumbled blue cheese Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 1 fennel bulb 3 cups dried penne pasta 2 tablespoons olive oil 2 shallots, finely chopped 3 to 4 cups tomato sauce 2 teaspoons fresh oregano, chopped 4 oz (100 g) blue cheese, crumbled sea salt and fresh ground black pepper to taste Instructions: Cut the fennel bulb in half. Cut away the hard core and slice into very thin strips. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until just tender. Drain and return to the pot. While the pasta is cooking, heat the oil in a saucepan over high heat. Add the fennel and shallot and cook for 2 to 3 minutes, stirring frequently. Add the pasta sauce and oregano to the fennel and shallots. Cover the pan and simmer gently for 10 to 12 minutes or until the fennel is tender. Season with salt and pepper. Pour the sauce mixture into the cooked pasta and toss well. Serve with pieces of blue cheese crumbled over the top. Makes 6 to 8 servings

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