Pasta with Fennel and Blue Cheese Sauce

A great pasta dish for any occasion:

Briefly rinse and dry the parsley and basil and chop finely. Blanch (scald) the beef tomatoes with boiling hot water, briefly rinse, then skin. Chop coarsely. Cut the fennel in half and remove the hard stalk. First cut into fine slices, then into tender strips.

Peel the shallots and chop them finely. Sauté the fennel and shallots in hot oil for about three minutes, then add the tomatoes and oregano and simmer on low heat for 15 minutes until the fennel is cooked.

The sauce should boil a little bit, in case the tomatoes draw a lot of water. In the meantime, cook the pasta in enough salted water until al dente. Drain, put in a large bowl and keep warm.

Season the fennel sauce with pepper, salt, sugar, vinegar and the finely chopped herbs. Fold in the crème fraîche. Dice the blue cheese and mix into the sauce.

Reheat the sauce well until the cheese begins to melt. Mix the pasta with the sauce in a large serving bowl and bring to the table on the spot. The fennel sauce goes well with a dry rose from Corbieres or Bordeaux.

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