Penne with black olives
Instructions
Pitted and finely chop the olives, place them in a saucepan with a glass of cream and cook fresh focus for about a quarter of an hour.
Boil the penne in salted water, drain underdone.
On the bottom of the dish, sprinkle half of hot salsa, distributed over the dough.
Sprinkle with grated cheese and then with the rest of the sauce.
Stir and serve immediately very hot.
Accompanying wines: Bianco Di Custoza DOC, Bianco Di Pitigliano DOC, Windward Salento IGT.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne lisce
- 150 g of black olives
- 1 glass of cream
- Grated cheese
- Salt