This is by far the simplest, yet most delicious, pasta dish I make. I call it “Sweetheart Pasta” because it became our favorite date weekend, make-at-home treat while Jack and I were dating in 1999. It seems so simple now, but back then, we enjoyed making this, while sharing a bottle of Jordan Cabernet Sauvignon, and cutting up tomatoes, onions and garlic together. We always added a loaf of fresh Italian bread from Gallucci’s Italian Market in Cleveland. Now it’s fresh bread from Mazzaro’s Italian Market.
In season, substitute 6 to 8 peeled, seeded and diced golden tomatoes for the canned, diced tomatoes. Always use fresh basil, but if it’s absolutely not available, select a mixture of parsley, thyme and rosemary.
|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 4 tsp olive oil
- 1 large onion diced
- 5 large garlic cloves minced
- 2 14.5 oz cans diced tomatoes
- salt to taste
- freshly ground black pepper to taste
- 1 pound penne pasta cooked according to package
- 9 ounces Gorgonzola cheese
- 1/2 cup basil leaves chopped
- Saute diced onion in olive oil over medium-high heat until translucent. Add the garlic and saute one minute longer.
- Add tomatoes to onion-garlic mixture and cook until most of the tomato juices reduce (approximately 10 minutes). Then add salt and pepper to taste and reduce heat to low.
- Add crumbled Gorgonzola to onion-tomato mixture.
- Stir until the tomato sauce has become somewhat creamy.
- Pour the tomato sauce over the hot cooked pasta and sprinkle with the chopped fresh basil.
- Serve with your favorite red wine, of course.
I think this would be good if you add some of your RoastedTomato Dressing along with the other ingredients.
Robin King says
What a wonderful idea!