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Pasta alla Cenere | Creamy & Piquant in 20 Minutes
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20 min
Quick
Knuspr-Küche
Pasta alla Cenere ist ein cremiger italienischer Pasta-Klassiker: Feine Penne in einer samtigen Gorgonzola-Sauce mit intensiv aromatischen schwarzen Oliven, abgerundet mit Knoblauch und frischer Petersilie in nur 20 Minuten.
Preparation method
Bring plenty of water to a boil in a large pot and salt generously. Add the penne pasta and cook al dente according to the package instructions. Before draining, scoop out about 100 ml of starchy pasta water and set aside.
Meanwhile, finely chop the black olives or pulse briefly in a food processor until a chunky paste (tapenade-like) forms. Peel and finely chop the garlic cloves.
Heat the extra virgin olive oil in a large pan over medium heat. Gently sauté the chopped garlic for about 1 minute without letting it brown. Add the chopped olives and toss briefly.
Chef's tip
For the ideal balance of flavour, use a combination of Gorgonzola dolce (for extra creaminess) or Gorgonzola piccante (for a bolder note).
Good-quality black olives (e.g. Kalamata or baked black olives) give the sauce its authentic dark marbling and deep flavour.
Ingredients
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