Easy Gorgonzola Pasta with Olives (pasta alla cenere)

Step 1

Remove the stones from the olives (if not already pitted) and chop them into very small pieces. Cut the skin off the Gorgonzola and cut it into small chunks.

Step 2

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Step 3

While you boil the pasta water, put the milk/cream and pieces of Gorgonzola into a deep skillet. Cook over a low heat, stirring continuously until the cheese has melted.

Step 4

Add the chopped olives and then some fresh marjoram or thyme if using. Mix and cook on a very low heat for another minute. You can add some grated Parmigiano to thicken the sauce if necessary or just to make it even more cheesy!

Step 5

Cook the pasta al dente according to the instructions on the packet. Save a cup of the pasta cooking water and drain the pasta. If the sauce seems thick add some pasta cooking water, stir, and then add the pasta. Mix the pasta and sauce together well and serve immediately with grated Parmigiano or grana if required.