Pasta with Tomatoes and Blue Cheese (4)

A simple supper from Hugh Fearnley Whittingstall’s ” Three Good Things”. It works best with a creamy blue cheese such as Dorset Blue Vinney, Shropshire Blue or Cornish Blue.As an alternative you could use a tangy goats cheese.

Pasta with Tomatoes and Blue Cheese (4)
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Pasta with Tomatoes and Blue Cheese (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. In a bowl combine the tomatoes, oil, garlic and chilli flakes with a good pinch of salt and a few twists of pepper. Leave to macerate for 30 minutes, stirring once or twice.
  2. Bring a large pan of salted water to the boil. Add the pasta and cook according to packet intsructions until al dente.
  3. Drain the pasta well then add the tomatoes and their juices and toss thoroughly. Lightly stir through the crumbled blue cheese.
  4. SErve at once topped with a final drizzle of oil and more freshly ground black pepper.
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