Penne with Fennel, Tomato and Blue Cheese

I don't serve pasta for dinner very often, as I generally prefer beans and grains. However, Ilva's call for healthy pasta dishes over at Lucullian Delights and The Heart of the Matter inspired me to try this light tomato based pasta dish. It would make a good lunch dish, and is a perfect choice for a light supper. Crumbled feta can be used instead of the blue cheese if desired.

If you are pressed for time, make the tomato sauce ahead of time, or use a jar of preprepared pasta sauce, though I highly recommend you make you own sauce, as I did here.

Penne with Fennel, Tomato Sauce and Blue Cheese

1 fennel bulb
3 to 4 cups of dried penne pasta
2 tablespoons of olive oil
2 shallots, finely chopped
3 - 4 cups of tomato sauce
2 teaspoons of finely chopped fresh oregano
4 ounces of crumbled blue cheese
salt and freshly ground black pepper to taste

Cut the fennel bulb in half. Cut away the hard core and root and slice into very thin strips.

Bring a large pot of salted water to a boil. Add the pasta and cook for 10 - 12 minutes, or until just tender. Drain well and return to the pot.

While the pasta is cooking, heat the oil in a saucepan. Add the fennel and shallot and cook for 2-3 minutes over high heat, stirring occasionally.

Add the pasta sauce and oregano to the fennel and shallots. Cover the pan and simmer gently for 10-12 minutes, or until the fennel is tender. Season with salt and pepper. Pour the sauce mixture into the cooked pasta and toss well. Serve with bits of blue cheese crumbled over the top.