Penne with fennel, tomato and blue cheese recipe

Recipe for penne with fennel, tomato and blue cheese in our easy vegetarian recipes collection.

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

How to make penne with fennel, tomato and blue cheese

• 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.

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