Pasta alla Cenere | Creamy & Piquant in 20 Minutes

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Pasta alla Cenere | Creamy & Piquant in 20 Minutes

Name: Pasta alla Cenere | Creamy & Piquant in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 400 g penne pasta; 150 g black olives; 150 g Gorgonzola; 2 cloves garlic; 2 tbsp extra virgin olive oil; 1 pinch fine table salt; 1 pinch ground black pepper; 1 handful fresh flat-leaf parsley

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20 min

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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.

Ingredients

Price per portion:€ 4.66

Main ingredients

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Penne pasta 400 g Penne Nudeln

Black olives 150 g Schwarze Oliven

Gorgonzola 150 g Gorgonzola

Garlic cloves 2 Zehe Knoblauchzehen

Pantry

Fine table salt 1 Prise Speisesalz fein

Garnish

Fresh flat-leaf parsley 1 Handvoll Petersilie glatt frisch

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Extra virgin olive oil 2 EL Olivenöl extra nativ

Ground black pepper 1 Prise Schwarzer Pfeffer gemahlen

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.