Pasta alla Cenere (Gorgonzola and Black Olive Pasta)

Ingredients

• 250 g (8.8 oz) pasta
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 200 ml (1 cup) double cream
• 150 g (5.3 oz) Gorgonzola, broken into large pieces
• 1 tablespoon fresh thyme, finely chopped
• 175 g (1 cup) pitted black olives, finely chopped
• Salt and pepper to taste

Instructions

1. 1

   Cook the pasta al dente in salted water...: Cook the pasta al dente in salted water according to the instructions on the package. Reserve a cup of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil into a large...: Meanwhile, heat the olive oil into a large pan and fry the garlic for 1 minute over medium heat, careful not to burn it.

3. 3

   Add the double cream and heat it through....: Add the double cream and heat it through. When it bubbles, add the Gorgonzola and stir continuously until it melts completely.

4. 4

   Stir in the fresh thyme and black olives...: Stir in the fresh thyme and black olives and transfer the cooked pasta to the pan. Add a dash of pasta water if the sauce looks too thick. Season to taste and serve immediately.