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Wednesday, December 2, 2009

Spaghetti with Bleu Cheese, Tomato, and Onion

Bleu Cheese. Some people love it, some people hate it. I love it. Its pungent flavor and creamy texture are just so irresistible. Today, it’s going in pasta. How about a simple spaghetti with bleu cheese? Sounds good to me!

Spaghetti with Bleu Cheese, Tomato, and Onion
Serves 2

150 grams Spaghetti
1 Clove Garlic, minced
1 Small Onion, thinly sliced
1 Tomato, diced small
3/4 cup Whole Milk
1/4 cup Bleu Cheese, crumbled
Handful of Parsley, finely chopped
Salt and Pepper to taste
Drizzle of Olive Oil

Cook the spaghetti per the package’s instructions, until just al-dente. Drain the pasta, reserving about 1 cup of the cooking water.

In a pan over medium heat, add the garlic and onion. Cook for about 1 minute, then add the diced tomato. Season with a pinch of salt and pepper. After a couple of minutes when the tomatoes have softened, add the milk and crumble in the bleu cheese. Let cook for 2-3 minutes until the milk reduces a little, the cheese melts into the sauce, and the sauce thickens to coat the back of a spoon.

Add the pasta into the sauce. Add a few spoonfuls of cooking liquid, just to keep the pasta moist. Add the parsley and toss together. Serve with a drizzle of olive oil.

1 comment:

  1. Love the idea of using a creamy bleu cheese sauce. Never seem to do that. Nice!