Penne with black olives
A recipe from The Silver Spoon
Preparation: 15 minutes
Cooking: 20 minutes
Serves: 4 people
150g (5oz) (1¼ cups) black olives, stoned and sliced
175ml (6fl oz) (¾ cup) double (heavy) cream
350g (12oz) penne lisce
25g (1oz) (⅓ cup) Parmesan cheese, grated
Put the olives and cream in a saucepan and cook over a low heat for about 15 minutes.
Cook the penne in a large pan of salted boiling water until al dente, then drain.
Spoon half the olive sauce on to the base of a warm serving dish and top with the pasta.
Sprinkle with the Parmesan, then spoon the remaining sauce on top.
Mix well and serve.