At the last-minute guests. You want to cook a pasta but which sauce? not the usual tomato sauce … This is what happens in Italy when friends or relatives arrive at the last moment.

Does this particular name for the sauce amaze you?

Pasta alla cenere is a quick and delicious first course of Italian cuisine; based on short pasta, gorgonzola and finely chopped black olives; which give this aspect reminiscent of “the ash” from which the name originates! Imagine it creamy, enveloping, with an intense and savory taste.

4 servings

• 320 gr = 1 cup and half of short dry pasta

• 200 gr = of gorgonzola

• 3 – 4 tablespoons of fresh liquid cream or milk

• 60 gr of pitted black olives

• salt

 Cook the pasta in plenty of water and salt perfectly al dente.

In the meantime, chop the very fine black olives

 Heat the gorgonzola cut into small pieces in a pan and melt with a few tablespoons of cream or milk

 Add half of the olives. Create a creamy base.

Add the perfectly al dente drained pasta to the sauce, the rest of the olives and stir for 1 minute over low heat. If necessary, add 1 more tablespoon of cream.

 Your Ash Pasta is ready

Last minute great result!