Penne with Black Olives and Pecorino

Penne with Black Olives and Pecorino is a simple and tasty dish that combines the robust flavor of olives with the strong taste of pecorino cheese. Here is the recipe to prepare this dish for 4 people:

Ingredients

• 350 g of penne rigate
• 150 g of pitted black olives
• 100 g of Pecorino Romano cheese
• 2 cloves of garlic
• 4 tablespoons of extra-virgin olive oil
• Black pepper to taste
• Salt to taste
• (Optional) Chopped parsley for garnish

Preparation

1. Bring a pot of salted water to boil and cook the penne according to the package instructions to achieve al dente pasta.
2. Meanwhile, rinse the black olives and roughly chop them. Grate the Pecorino Romano cheese.
3. In a wide pan, heat the extra-virgin olive oil and add the peeled and slightly crushed garlic cloves. Let them brown to flavor the oil, then remove and discard them.
4. Add the chopped olives to the garlic-flavored oil and sauté for a couple of minutes over medium-low heat.
5. Drain the al dente penne, reserving some of the cooking water. Transfer the pasta into the pan with the olives and mix well. If necessary, add a bit of the cooking water to emulsify better.
6. Remove from the heat and add the grated Pecorino Romano cheese, stirring vigorously to create a cream with the cheese and the residual cooking water.
7. Adjust with black pepper and, if necessary, salt (be careful because the pecorino is already salty).
8. Serve the well-dressed penne and, if you wish, garnish with fresh chopped parsley to add a touch of color and freshness.

Curiosity

The combination of black olives and pecorino cheese is much appreciated in Italian cuisine, especially in central Italy where Pecorino Romano is one of the most beloved hard cheeses. If you want to add an additional touch of Italian flavor, you might sauté some capers along with the olives for an even more intense Mediterranean taste.