- 2 tablespoons olive oil
- 2 shallots, peeled and chopped
- 1 can tomatoes (14.5 ounces), drained and chopped into small pieces
- 1 stick butter, room temperature
- 8 ounces blue cheese, room temperature
- 12 ounces pasta (campagnelle, ziti, rotini or other short pasta)
- 1 cup sliced fresh basil, plus a few small leaves for garnish
- Freshly ground pepper
- Bring a large pot of water to a boil. Salt it generously and cook pasta until done according to package directions and drain.
- As soon as you put the pot of water on to boil, start the sauce by heating the olive oil in a large skillet over medium heat. Add the shallots and stir for 2-3 minutes until they start to soften. Add the tomatoes and cook over medium-low heat for 15-20 minutes.
- Mash the butter and cheese together with a fork until combined. Add it to the sauce and stir until the butter and cheese are melted into everything.
- Add the drained pasta to the sauce and toss well. Add the chopped basil and toss again.
- Divide the pasta among your dinner plates, grind some pepper on top, garnish with basil laves and serve!