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Tomato Gorgonzola Pasta

Name: Tomato Gorgonzola Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pasta (penne or fusilli); 2 cups cherry tomatoes, halved; 4 oz Gorgonzola cheese, crumbled; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh basil leaves for garnish

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This bright Tomato Gorgonzola Pasta is a quick, cozy dish that balances sweet, blistered cherry tomatoes with the creamy, tangy bite of Gorgonzola. It comes together in about 25 minutes and fills the kitchen with the scent of garlic, warm tomatoes, and melting blue cheese. The texture is a satisfying mix of al dente pasta, soft tomatoes, and pockets of creamy cheese, finished with fresh basil for a fresh herbal lift. If you like bold, simple weeknight meals, this one is for you — and if you want a slow-cooked twist, try a related recipe like this crockpot brown-butter tomato and ricotta pasta for inspiration: Crockpot Brown Butter Tomato and Ricotta Pasta.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Approximate per serving (based on 2 servings):

Calories per serving: 740 kcal
Protein: 26 g
Carbohydrates: 91 g
Fat: 35 g
Fiber: 4.5 g
Sugar: 6 g
Sodium: 875 mg

(Note: Values are estimates. Added salt, exact cheese brand, and pasta type will change totals.)

Why Make This Tomato Gorgonzola Pasta

This pasta is fast, flavorful, and finishes in one pan after the pasta is cooked. The sweet, roasted tomatoes burst and release juices that make a light sauce. Gorgonzola adds a creamy, tangy richness that melts into the pasta, giving you a restaurant-like dish with minimal effort. It’s perfect for weeknights, casual dinners, or when you want something comforting but not heavy.

How to Make Tomato Gorgonzola Pasta

You’ll cook pasta until al dente, lightly sauté garlic and tomatoes to soften and release juices, then fold in the pasta and crumbled Gorgonzola. Finish with fresh basil and a quick taste adjustment. The whole process is quick and hands-on, so you control the texture and flavor.

Ingredients:

8 oz pasta (penne or fusilli)
2 cups cherry tomatoes, halved
4 oz Gorgonzola cheese, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves for garnish

Directions:

Step 1: Preparation

Cook the pasta according to package instructions until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside. While the pasta cooks, halve the cherry tomatoes and mince the garlic.

Step 2: Mixing

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds, stirring so it does not brown. Add the halved cherry tomatoes and toss to coat in the oil and garlic.

Step 3: Cooking

Cook the tomatoes until they begin to soften and just start to release their juices, about 4–6 minutes. Reduce the heat to low, add the cooked pasta to the skillet, and toss to combine. Crumble the Gorgonzola over the hot pasta and gently stir until the cheese begins to soften and form a creamy coating. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.

Step 4: Finishing

Season with salt and freshly ground black pepper to taste. Remove the pan from the heat. Garnish with torn fresh basil leaves and serve warm.

How to Serve Tomato Gorgonzola Pasta

Serve this pasta straight from the skillet for the best texture and temperature. Pair it with a simple green salad or lemon-dressed arugula to cut the richness. For a heartier meal, add grilled chicken breasts or a side of sautéed mushrooms. A crisp white wine like Pinot Grigio or a light red like Chianti complements the tang of Gorgonzola.

How to Store Tomato Gorgonzola Pasta

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of water or broth to loosen the sauce so the cheese doesn’t seize.
Freezer: Not recommended — the texture of the tomatoes and cheese changes when frozen and reheated.
Tip: For best texture, avoid overcooking when you first make it so leftovers reheat more pleasantly.

Expert Tips for Perfect Tomato Gorgonzola Pasta

Salt the pasta water well. It’s the first chance to flavor the pasta itself.
Use high-quality Gorgonzola dolce for a milder, creamier melt. If you prefer a sharper bite, use Gorgonzola piccante.
Don’t overcook the garlic — it should be fragrant, not browned.
If the sauce is too strong from the cheese, stir in a tablespoon of cream or a spoonful of ricotta to mellow it.
Reserve pasta water. The starchy water helps bind the sauce and gives silky texture.
Taste and adjust seasoning at the end. Cheese and tomato sweetness can change the salt you need.
For a smoky touch, roast the cherry tomatoes in the oven at 425°F (220°C) for 12–15 minutes instead of sautéing.

Delicious Variations

Add greens: Stir in a handful of baby spinach or arugula at the end until wilted.
Nut crunch: Toasted walnuts or pine nuts add texture and complement the blue cheese.
Protein boost: Fold in sliced grilled chicken, crispy pancetta, or sautéed shrimp.
Creamier sauce: Stir in 2 tablespoons heavy cream or 2 oz ricotta with the cheese.
Spicy kick: Add a pinch of red pepper flakes while sautéing the garlic for heat.

Frequently Asked Questions

Q: Can I use another cheese instead of Gorgonzola?
A: Yes. For a milder option, use crumbled feta or goat cheese. For a creamier melt, use ricotta mixed with a bit of Parmesan. Note that flavor will change — Gorgonzola gives a distinct tang and depth.

Q: How do I stop the cheese from clumping?
A: Crumble the cheese small and add it off the heat or on very low heat. Stir gently and use a little reserved pasta water to create a smooth coating.

Q: Can I make this vegan or dairy-free?
A: Replace Gorgonzola with a dairy-free blue-style cheese alternative or a creamy cashew ricotta and add a tablespoon of nutritional yeast for umami. Keep in mind the flavor will be different.

Q: Is this dish good for meal prep?
A: It keeps for up to 3 days in the fridge, but the tomatoes become softer. Reheat gently with a splash of water to restore texture. For best results, cook tomatoes and cheese fresh and store plain cooked pasta separately.

Q: Can I use fresh tomatoes instead of cherry tomatoes?
A: Yes. Use ripe plum or vine tomatoes, roughly chopped. You may need to cook them a bit longer to break down and release juices.

Q: Should I salt the pasta water or the finished dish?
A: Salt the pasta water generously — it seasons the pasta internally. Taste the finished dish and add a small amount more salt if needed, especially because Gorgonzola adds saltiness.

Conclusion

This Tomato Gorgonzola Pasta is a quick, bold-flavored meal that blends sweet tomatoes and creamy blue cheese into a comforting weeknight dinner. It’s easy to adapt, stores well for a few days, and pairs beautifully with simple sides or an extra protein. For another take on tomato-forward pasta flavors and inspiration, see this related recipe: Tomato Gorgonzola Pasta – The Galley Gourmet. Give it a try — the warm aroma, creamy texture, and bright tomato flavors make it an instant favorite.