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.

Enjoy!

Print Recipe

Sweetheart Pasta

Penne pasta with a rich Gorgonzola, tomatoes & fresh basil sauce.

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

• 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

Prep Time 15 minutes Cook Time 30 minutes Servings Ingredients 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

Instructions

1. Saute diced onion in olive oil over medium-high heat until translucent. Add the garlic and saute one minute longer.
2. 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.

   
3. Add crumbled Gorgonzola to onion-tomato mixture.

   
4. Stir until the tomato sauce has become somewhat creamy.

   
5. Pour the tomato sauce over the hot cooked pasta and sprinkle with the chopped fresh basil.

   
6. Serve with your favorite red wine, of course.

   

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