Penne Pasta with Tomatoes and Gorgonzola
Elevate your weeknight dinner with this indulgent yet effortless Penne Pasta with Tomatoes and Gorgonzola. This creamy pasta dish combines tender penne with the tangy richness of melted gorgonzola, perfectly balanced by the sweetness of sautéed cherry tomatoes and fragrant fresh basil. A touch of garlic and a splash of heavy cream create a luscious sauce that clings to every bite, while optional parmesan adds an extra layer of umami. Ready in just 30 minutes, this recipe is perfect for busy evenings or cozy gatherings, offering a restaurant-quality meal made right at home. Pair it with a crisp white wine and a side of garlic bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 250 grams cherry tomatoes
- 150 grams gorgonzola cheese
- 100 milliliters heavy cream
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 10 pieces fresh basil leaves
- to taste salt
- to taste black pepper
- 30 grams parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Finely mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes or until fragrant.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and have released some of their juices.
Add the heavy cream to the skillet, stirring to combine. Allow it to simmer gently for 2-3 minutes.
Crumble the gorgonzola cheese into the skillet and stir until it is melted and the sauce is creamy. If the sauce is too thick, add a little of the reserved pasta water to loosen it to your desired consistency.
Season the sauce with salt and black pepper to taste.
Add the cooked penne pasta to the skillet and toss to coat it evenly in the sauce.
Roughly chop the fresh basil leaves and sprinkle them over the pasta. Toss gently to combine.
Serve hot, optionally garnished with grated parmesan cheese and additional basil leaves.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 4902 mg | 213% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 7.1 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
