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|
Published on May 8, 2007
Penne tossed with tomato sauce and fresh fennel and oregano, topped with crumbled blue cheese