Penne alla cenere

 

In a large pan, melt the gorgonzola with cream (or milk if you want less calories).

In plenty of water, cook the penne pasta, drain well and jump in the pan with the gorgonzola cheese; Add the olives paté, extinguish the fire and mix well. Apply and sprinkle grated cheese.

If you do not have the patè, you can whip drizzled olives drenched with extra virgin olive oil.

For 4 people

 

GORGONZOLA CHEESE gr. 240
CREAM gr. 80
PATE' spoon 2
PENNE gr. 320