Penne with fennel, tomato and blue cheese recipe
Recipe ingredients:
- 1 fennel bulb
- 2 cups penne or other dried pasta shapes
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1/4 cups passata
- Pinch of sugar
- 1 teaspoon chopped fresh oregano
- 4 ounces blue cheese
- Salt and freshly ground black pepper
Recipe method:
- Cut the fennel bulb in half. Cut away the hard core and root.
- Slice the fennel thinly, then cut the slices into strips.
- Bring a large pan of salted water to the boil.
- Add the pasta and cook for 10 to 12 minutes, until tender.
- Meanwhile, heat the oil in a small saucepan.
- Add the fennel and shallot and cook for 2 to 3 minutes over high heat, stirring occasionally.
- Add the passata, sugar and oregano.
- Cover the pan and simmer gently for 10 to 12 minutes, until the fennel is tender.
- Season with salt and pepper.
- Drain the pasta and return it to the pan. Toss with the sauce.
- Serve with blue cheese crumbled over the top.
- The anise flavour of the fennel makes it the perfect partner for tomato, especially when topped with blue cheese.
Tags: penne, fennel, tomato, blue, cheese, recipe, vegetarian, recipes, cooking