A creamy bright delicious pasta that super simple to make but sure to please the whole family!
Please don't let the gorgonzola scare you away from this recipe! It adds a beautiful velvety creaminess but you wouldn't know there was gorgonzola in there if you didn't know there are gorgonzola in there, I promise! However, if you would like, you may substitute Gorgonzola with Ricotta for a more pallet neutral but still bright and delicious sauce.
Prep Time: minutes Cook Time: 20 minutes Yields: 4 servings
What You'll Need:
3 peeled garlic cloves
2 tablespoons extra virgin olive oil
4 cups (500 grams) cherry tomatoes
½ teaspoon salt
1/3 cup (75 grams) passata (tomato puree)
4 oz (120 grams) Gorgonzola cheese (OR Ricotta for a smoother less adventurous pallet)
¼ cup fresh parsley
1 pack penne pasta cooked to al dente
Notes: I prefer whole wheat for flavor and nutritional value.
However, any pasta shape will do though, angel hair is lovely with this too.
Method:
1. Heat olive oil in large skillet, and add garlic. Cook Garlic on medium-high heat until golden brown on two sides. Then add tomatoes and ½ teaspoon of salt. Cook for about 15 minutes, stirring occasionally. Remove garlic and add passata. Simmer on low-medium for additional 5 minutes. Turn heat to low and add crumbled gorgonzola (OR Ricotta if preferred), stir gently until cheese is well melted into sauce, but take care to leave some tomatoes intact. Turn off heat and sprinkle with fresh parsley, toss lightly to incorporate and serve.
2. Combine Pasta and sauce together in pot, adding reserved starch water as necessary to make sauce creamier.