Pasta alla cenere (pasta with Gorgonzola and black olive sauce)

To make pasta alla cenere, start with the olives. Place them in an immersion blender cup 1 and pulse to chop roughly (2-3). You could also chop them roughly using a knife.

Next, bring a pot of salted water to a boil to cook the pasta and, while you’re waiting for it to boil, prepare the Gorgonzola. Remove the crust 4 and cut the cheese into small cubes 5, then transfer to a pan together with the light cream 6.

Turn the heat to low and let the cheese melt, stirring constantly with a wooden spoon 7. Now cook the pasta; you’ll need to drain it 2-3 minutes before the time stated on the package 8. As soon as the pasta is drained and ready, pour it directly into the cheese sauce9.

Add a ladleful of pasta cooking water and finish off the cooking in the pan, stirring frequently 10. Once the pasta is fully cooked, add the olive pâté 11 and stir well to blend. Dish up your pasta alla cenere and serve with a good grind of black pepper. Buon appetito 12!