Yield: 4 servings
Ingredients:
- 14 oz. penne
- 10.5 oz. Gorgonzola, crumbled
- 1 cup milk or half and half
- 3.5 oz. black olives, pitted and chopped
- 1 sprig fresh marjoram or thyme, optional
- ½ cup shaved Parmigiano Reggiano cheese
- Salt for pasta
Directions:
- Bring a large pot of water to a boil; add salt and bring to boil again. Cook pasta to al dente. Save a cup of the starchy pasta cooking water and drain the pasta.
- While pasta is cooking, put the milk/cream and pieces of Gorgonzola into a deep skillet or large saucepan. Cook over a low heat, stirring continuously until the cheese has melted.
- Add the olives and then some fresh marjoram or thyme if using. Mix and cook on a very low heat for another minute. You can add some grated Parmigiano to thicken the sauce.
- If the sauce seems too thick, add some pasta cooking water, stir, and then add the pasta. Mix the pasta and sauce together well over medium heat and serve immediately with grated Parmigiano.
