Penne with Fennel, Tomato and Blue Cheese Recipe

Ingredients

• penne - 350g

• fennel bulb - 1

• shallot - 1, chopped

• passata - 450ml

• fresh oregano - 2 tsp, chopped

• blue cheese - 175g

• olive oil - 3 tbsp

• sugar

• ground black pepper and salt

Method

• Slice the fennel bulb in half, cut away the hard core and root, slice thinly and cut into strips.

• Cook the pasta in a pan of salted boiling water for 12 minutes until just tender.

• Heat oil in another pan, cook the fennel and shallot for few minutes over high heat, stirring occasionally.

• Add the oregano, passata, and a pinch of sugar, cover and simmer for 12 minutes until the fennel is tender and season with pepper and salt.

• Drain the pasta, return them into the pan and toss with the sauce. Serve with blue cheese crumbled over the top. Serves 2-3.

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