Ingredients
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2 tablespoons extra virgin olive oil
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1 large onion, diced
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6 cloves garlic, minced
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28 ounces canned diced tomatoes
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1 teaspoon dried oregano
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1/2 cup dry red wine
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1 lb penne pasta, cooked al dente (I use whole wheat pasta)
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8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces (I use reduced fat blue cheese)
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1/2 cup chopped fresh basil
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salt
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pepper
Instructions
- Saute the diced onion in olive oil over medium heat until the onions are translucent.
- Add the minced garlic and saute one minute longer.
- Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
- Add the salt and pepper to taste and reduce heat to low.
- Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
- Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
- Stir until the sauce has become creamy.
- Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
- Spoon pasta into serving bowl and garnish with whole fresh basil leaves.