Pasta alla cenere Recipe

Ingredients:

• 1 pound of pasta
• 1 cup of Gorgonzola cheese
• 1 cup of black olives, pitted and chopped
• 1/2 a cup of heavy cream
• 3 cloves of garlic, minced
• 1/4 cup of olive oil
• Salt and pepper to taste
• 2 tablespoons of chopped fresh parsley for garnish

Directions:

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat.
3. Add minced garlic and cook for about a minute until fragrant.
4. Stir in the Gorgonzola cheese and cook until melted and combined with the garlic and oil, about 3 minutes.
5. Next, add the chopped black olives and heavy cream, and stir until well combined. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
6. Drain the pasta and add it to the sauce. Toss until the pasta is well coated.
7. Serve hot and garnish with chopped parsley.

The Pasta alla cenere is a creamy and savory dish that’s perfect for a quick and easy weeknight dinner. The pungent flavor of Gorgonzola cheese is beautifully balanced by the salty black olives and the creamy texture of the sauce. You can serve this pasta with some crusty bread and a simple side salad to round out the meal.