Penne With Blue Cheese And Herbs

Bring a large pot of salted water to a boil. Add the penne and simmer for 8 to 10 minutes or until the pasta is tender but still has some bite. Dip a glass measuring cup into the cooking water and remove 1 cup. Set it aside. Drain the pasta into a colander.

In the same pot, heat 3 tablespoons of oil over medium heat. Add the garlic and cook 1 minute. Add the sage leaves and cook 1 minute more.

Add the cherry tomatoes, salt, and pepper. Cook, stirring, for 3 minutes or until the tomatoes collapse.

Return the pasta to the pot and stir gently over low heat until it is coated with the tomato mixture. Add enough of the pasta cooking water to moisten the pasta. Add 3/4 cup of the blue cheese with the herbs. Taste for seasoning and add more salt and pepper, if you like.

Divide the pasta among shallow bowls; sprinkle with the remaining 1 tablespoon oil and the remaining blue cheese. Serve with crusty bread.