Pasta alla Cenere (Gorgonzola and Black Olive Pasta)

This is so quick to pull together. I threw some chicken from the BBQ into this but that's not part of the original recipe.

Ingredients

• 250g pasta

• 1 tbsp olive oil

• 2 garlic cloves, finely chopped

• 1 cup double cream

• 150g Gorgonzola, broken into large pieces

• 1 tbsp fresh thyme, finely chopped

• 1 cup pitted black olives, finely chopped

• Pepper to taste

Method

1. Cook the pasta al dente in salted water and reserve a cup of pasta water before draining.

2. Heat the olive oil into a large pan and fry the garlic for 1 min over medium heat.

3. Add the double cream and heat it through.

4. When it bubbles, add the Gorgonzola and stir continuously until it melts completely.

5. Stir in the fresh thyme and black olives and transfer the cooked pasta to the pan.

6. Add a dash of pasta water if the sauce looks too thick.

7. Season to taste and serve.