Description
A quick and cozy dish that combines sweet, blistered cherry tomatoes with tangy Gorgonzola cheese, perfect for weeknight meals.
Ingredients
Scale
- 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
Instructions
- 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.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30-60 seconds, stirring to avoid browning.
- Add the halved cherry tomatoes and toss to coat in the oil and garlic. Cook until they begin to soften and release their juices, about 4-6 minutes.
- Reduce heat to low, add the cooked pasta to the skillet, and toss to combine. Crumble Gorgonzola over the hot pasta and gently stir until the cheese begins to soften.
- If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce. Season with salt and pepper to taste, garnish with torn fresh basil leaves, and serve warm.
Notes
For best texture, avoid overcooking. Pair with a salad or grilled chicken for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 6g
- Sodium: 875mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 91g
- Fiber: 4.5g
- Protein: 26g
- Cholesterol: 30mg