The World's Best Blue Cheese Pasta
With creamy blue cheese or Gorgonzola, sweet cherry tomatoes, and a smattering of finely diced onion and garlic, married in a drizzle of olive oil and melted into a velvety sauce with some butter, this is truly the world's best blue cheese pasta recipe. It is so quick and easy to pull together, perfect for a weeknight meal or anytime you're craving a savory dish.
Ingredients
- 1/2 onion, finely diced
- 2-3 cloves fresh garlic, finely diced or minced
- 1/2 cup cherry tomatoes, halved
- 2 Tbsp extra virgin olive oil
- 3/4 cup blue cheese crumbles for sauce (if using a more densely packed, creamy cheese, you may want to use a 1/2 cup)
- 2 Tbsp butter
- 3/4 cup reserved pasta water
- dry parsley
- salt
- pepper
- 1/4 cup blue cheese crumbles to sprinkle on top
- 1 lb spaghetti (or any pasta)
Instructions
- Heat a drizzle of olive oil in a skillet over medium heat. When the oil is hot and shimmery, add the diced onion, stirring to coat. Let the onions soften. Right before they turn translucent, stir in the minced garlic and a sprinkle of parsley.
- Fill a separate pot of water about 3/4 of the way. Bring water to a boil and add the spaghetti. Salt the water, stir, and let cook for about 8 minutes, or until al dente.
- Once the onion and garlic have softened and slightly caramelized, add the tomato halves and a sprinkle of salt and pepper. Place them in the skillet skin side up. Let the meat of the tomatoes caramelize a bit, browning the edges a little and releasing the juices.
- Add 1 tablespoon of butter to the skillet and stir it into the tomatoes, onions, and garlic. Add 3/4 cup of blue cheese crumbles to the skillet and the reserved pasta water. Stir everything together to incorporate, and simmer on medium low heat. Once the cheese has mostly melted, add the remaining 1 tablespoon of butter to the sauce to make it thick and smooth.
- When al dente, drain and add the spaghetti to the skillet. Toss to combine with the sauce. Serve right away with a sprinkle of the remaining blue cheese crumbles on top, and enjoy!