Easy and Creamy Gorgonzola Pasta with Olives (pasta alla cenere)

Prepare the ingredients

1. Remove the stones from the olives (if not already pitted) and chop them into very small pieces. Cut the skin off the Gorgonzola cheese and cut it into small chunks.

Cook this recipe.

1. Put a large pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again.
2. While you boil the pasta water, 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.
3. Add the chopped 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 necessary or just to make it even more cheesy!
4. Cook pasta al dente according to the instructions on the packet. Save a cup of the starchy pasta cooking water and drain the pasta. If the sauce seems thick add some pasta cooking water, stir, and then add the pasta. Mix the pasta and sauce together well over a medium heat and serve immediately with grated Parmigiano or grana if required.